High Protein Sriracha Honey Chicken Bowls – Sweet, Spicy, and Satisfying

These High Protein Sriracha Honey Chicken Bowls check all the boxes: bold flavor, quick prep, and a solid amount of protein to keep you full. The sauce is a perfect balance of sweet and spicy, and it caramelizes beautifully on the chicken. Pair it with rice, crunchy veggies, and a squeeze of lime for a fresh finish.

This is a weeknight-friendly recipe that tastes like takeout but feels better. Make it once, and it’ll become part of your regular rotation.

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High Protein Sriracha Honey Chicken Bowls - Sweet, Spicy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken and sauce:
• 1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil (avocado or canola)
• 3 tablespoons sriracha (adjust to taste)
• 3 tablespoons honey
• 2 tablespoons low-sodium soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but great)
• 1/3 cup water
• For the bowls:
• 3 cups cooked rice (white, brown, or jasmine) or quinoa
• 2 cups steamed or roasted broccoli florets
• 1 cup shredded carrots or thinly sliced cucumber
• 1 red bell pepper, sliced
• 1 avocado, sliced (optional)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Lime wedges, for serving
• Seasoning:
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method

 

1. Cook your base: Prepare rice or quinoa according to package directions. Fluff and set aside.
2. Prep the chicken: Pat chicken dry. Toss with cornstarch, salt, and pepper until evenly coated. This helps the sauce stick and gives a light crust.
3. Mix the sauce: In a bowl, whisk sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
4. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.
5. Glaze it: Reduce heat to medium. Pour in the sauce and stir. Simmer 2–3 minutes until the sauce thickens and coats the chicken.
6. Adjust to taste: Need more heat? Add extra sriracha. Too spicy? Stir in a little more honey or a splash of water to loosen the sauce.
7. Assemble the bowls: Divide rice among four bowls. Top with chicken, broccoli, bell pepper, and carrots. Add avocado if using.
8. Finish and serve: Sprinkle with green onions and sesame seeds. Add lime wedges on the side and squeeze over the top before eating.

Why This Recipe Works

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• Protein-packed and filling: Lean chicken breast delivers high-quality protein without weighing you down.
• Balanced flavors: Honey tames the heat of sriracha, while soy and garlic add depth. A splash of lime brightens everything.
• Great texture: Lightly searing the chicken gives it color and flavor, while the sauce thickens into a glossy glaze.
• Meal-prep friendly: Makes four bowls that reheat well and stay tasty for days.
• Flexible base: Works with white rice, brown rice, quinoa, or cauliflower rice, plus whatever veggies you have.

Ingredients

• For the chicken and sauce:
• 1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil (avocado or canola)
• 3 tablespoons sriracha (adjust to taste)
• 3 tablespoons honey
• 2 tablespoons low-sodium soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but great)
• 1/3 cup water
• For the bowls:
• 3 cups cooked rice (white, brown, or jasmine) or quinoa
• 2 cups steamed or roasted broccoli florets
• 1 cup shredded carrots or thinly sliced cucumber
• 1 red bell pepper, sliced
• 1 avocado, sliced (optional)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Lime wedges, for serving
• Seasoning:
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Step-by-Step Instructions

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1. Cook your base: Prepare rice or quinoa according to package directions.

   Fluff and set aside.

2. Prep the chicken: Pat chicken dry. Toss with cornstarch, salt, and pepper until evenly coated. This helps the sauce stick and gives a light crust.
3. Mix the sauce: In a bowl, whisk sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
4. Sear the chicken: Heat oil in a large skillet over medium-high.

   Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.

5. Glaze it: Reduce heat to medium. Pour in the sauce and stir.

   Simmer 2–3 minutes until the sauce thickens and coats the chicken.

6. Adjust to taste: Need more heat? Add extra sriracha. Too spicy?

   Stir in a little more honey or a splash of water to loosen the sauce.

7. Assemble the bowls: Divide rice among four bowls. Top with chicken, broccoli, bell pepper, and carrots. Add avocado if using.
8. Finish and serve: Sprinkle with green onions and sesame seeds.

   Add lime wedges on the side and squeeze over the top before eating.

How to Store

• Refrigerator: Store components in airtight containers for up to 4 days. Keep the avocado and lime separate and add just before serving.
• Meal prep: Assemble bowls in individual containers with the lime on the side. If you plan to microwave, leave out the avocado and add fresh after reheating.
• Freezer: The chicken freezes well for up to 2 months.

  Freeze without raw veggies and without avocado. Thaw overnight in the fridge and reheat gently.

• Reheating: Microwave in 60–90 second bursts, stirring in between, or warm in a skillet over medium with a splash of water to loosen the sauce.

Health Benefits

• High in protein: Chicken breast provides essential amino acids that help maintain muscle and keep you satisfied longer.
• Balanced macros: Pairing lean protein with complex carbs and fiber-rich veggies supports steady energy and better blood sugar control.
• Healthy fats: A touch of sesame oil and optional avocado add flavor and help with nutrient absorption.
• Micronutrient boost: Broccoli, peppers, and carrots deliver vitamin C, vitamin A, potassium, and antioxidants.
• Customizable sodium and sugar: Using low-sodium soy sauce and adjusting honey lets you tailor the bowl to your goals.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken and prevents browning. Cook in batches if needed.
• Skipping the cornstarch: Without it, the sauce won’t cling as well and won’t get that glossy finish.
• Cranking the heat too high: Honey burns easily.

  After adding the sauce, keep it at medium and stir.

• Adding veggies too early: Keep fresh veggies crisp by adding them at the end, not during the glazing step.
• Forgetting the acid: Lime or a bit more vinegar brightens the dish and balances sweetness.

Alternatives

• Protein swaps: Use chicken thighs, turkey, tofu (press and cube), shrimp, or tempeh. For tofu, toss with cornstarch and pan-sear before adding sauce.
• Grain options: Try brown rice, jasmine rice, quinoa, farro, or cauliflower rice for a lower-carb base.
• Sauce variations: Replace honey with maple syrup or agave. Use gochujang for a deeper, slightly smoky heat.

  Add orange zest for a citrus twist.

• Veggie mix-ins: Edamame, snap peas, shredded purple cabbage, roasted sweet potato, or sautéed mushrooms all work well.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce, and confirm your sriracha is gluten-free.
• Lower sodium: Choose low-sodium soy sauce and add an extra squeeze of lime instead of more soy when adjusting seasoning.

FAQ

How spicy are these bowls?

The heat level is moderate with 3 tablespoons of sriracha. If you’re sensitive to spice, start with 1 tablespoon and add more to taste. Extra lime juice also helps mellow the heat.

Can I bake the chicken instead of pan-searing?

Yes.

Bake the cornstarch-coated chicken at 425°F (220°C) for 12–15 minutes, flipping once. Then toss the cooked chicken in a skillet with the sauce and simmer until glossy.

What’s the best way to keep the chicken tender?

Don’t overcook it. Cut pieces evenly, sear over medium-high heat, and remove from the pan as soon as they reach 165°F (74°C).

The sauce step should be quick.

Can I make the sauce ahead?

Absolutely. Mix the sauce and store it in the fridge for up to 5 days. Shake or whisk before using, as the honey can settle.

How can I increase the protein even more?

Add edamame, double the chicken, or swap the base for quinoa.

A spoonful of Greek yogurt on the side (like a cooling drizzle) can also add protein and tame heat.

What can I use instead of cornstarch?

Arrowroot or potato starch works well. Use the same amount and handle the sauce on medium heat to prevent clumping.

Is there a lower-sugar option?

Reduce honey to 1–2 tablespoons and add a bit more lime for balance. You can also use a sugar-free honey alternative if you prefer.

Final Thoughts

These High Protein Sriracha Honey Chicken Bowls are designed for real life: easy to make, easy to customize, and consistently delicious.

The sweet heat sauce brings restaurant-style flavor without complicated steps. Make a batch for dinner and save a couple of bowls for later—you’ll be glad you did. Keep the lime handy, tweak the spice to your taste, and enjoy a bowl that’s as satisfying as it is simple.