Meal Prep Honey Sriracha Chicken Bowls

I’m always looking for healthy meal prep recipes that I’ll actually be excited to eat throughout the week, and these honey sriracha chicken bowls definitely make the cut! With plenty of protein, filling carbs, veggies, and SO much flavor from the sticky, sweet, and spicy sauce, they have everything I want in a meal. Plus they taste like actual restaurant-worthy takeout!

It also doesn’t hurt that everything comes together so easily. The sweet potatoes and edamame roast on the same pan while the chicken cooks, so I can prep pretty much everything at once and keep my time in the kitchen to a minimum. I pull out some of the chicken before adding the sauce for a kid-friendly version my littles love, too. Then, I just divide everything into containers for easy lunches or dinners the next several days! This is truly the easiest healthy dinner or prepped lunch ever.

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Why You’ll Love This Recipe

Sweet & Spicy – The honey sriracha sauce is sticky, sweet, savory, and has just the right amount of heat. Plus, you can easily add more or less sriracha to adjust the spice level!
The BEST Textures – Crispy chicken and roasted edamame pair with tender sweet potatoes and fluffy rice for the best combination of textures in every bite.
Great for Meal Prep – Make a batch at the beginning of the week, portion everything into containers, and enjoy quick lunches or dinners for days.
Healthy + High-Protein – With 50 grams of protein!
Quick & Easy – The steps are simple, and as long as I prep the different components at once, these bowls are ready to eat in under an hour.

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Sticky Sriracha Honey Chicken in a bowl.

Ingredients

Roasted Sweet Potatoes

Sweet Potatoes – I use two medium sweet potatoes. Slice them in half, then cut them into wedges for faster, more even cooking.
Avocado Oil – This helps the potatoes roast and lightly brown. I prefer the neutral flavor of avocado oil, but olive oil also works.
Salt

Crispy Edamame

Edamame – Use frozen shelled edamame. Just make sure it’s fully thawed!
Avocado Oil
Honey – This adds a hint of sweetness and creates an amazing caramelized effect as the edamame roasts.
Sesame Seeds – I use either white or black sesame seeds to add extra crunch and a subtle nutty flavor.

Chicken

Boneless, Skinless Chicken Breast – I use about 3 cups or 1 1/2 pounds. Feel free to substitute boneless, skinless chicken thighs if preferred.
Cornstarch – This is my secret for getting a crispy exterior without the need for heavy breading!
Spices – Garlic powder, salt, and pepper add savory flavor.
Avocado Oil

Sauce

Honey – This creates a sweet, sticky base for the sauce. I don’t recommend substituting maple syrup for this recipe!
Garlic – I always use pre-minced garlic to save time!
Tomato Paste – This adds depth and helps create a thicker consistency so the sauce clings to the chicken. Save any extra to make my Viral Hot Honey Ground Beef Bowls, too!
Tamari – Adds salty, savory umami flavor. You can substitute soy sauce if that’s what you have on hand.
Worcestershire Sauce – This adds another layer of depth, giving the sauce a savory, almost smoky taste.
Sriracha – Use more or less, depending on how spicy you prefer your honey sriracha chicken bowls!
Salt

Bowls

Rice – I typically use either jasmine rice or brown rice. Microwave rice packets are totally fine, too!
Scallions – Use both the white and green parts.
Black Sesame Seeds – These are optional but make a pretty garnish and add a little extra flavor and crunch.

Sticky Sriracha Honey Chicken Bowl ingredients.

How to Make Honey Sriracha Chicken Bowls

These bowls are a breeze to make. All you need is a large sheet pan, a skillet, and a bowl. Then, all the components come together at once so you can be in and out of the kitchen super fast. Here’s how to make Honey Sriracha Chicken Bowls:

Roast the sweet potatoes and edamame – Toss the sweet potatoes with oil and salt, and arrange them in an even layer on one side of a large sheet pan. Toss the edamame ingredients, and arrange the edamame in an even layer on the other side of the pan. Bake, tossing halfway through, until the sweet potatoes are fork-tender and the edamame is crispy.
Cook the chicken – While the potatoes and edamame bake, whisk the cornstarch and spices for the chicken in a bowl. Add the chicken, and toss to combine. Then, cook it in a greased skillet over medium heat until the outside is golden brown and the chicken is fully cooked. I always give it a quick stir to break up the pieces!
Prepare the sauce – While the chicken cooks, mix the sauce ingredients in a large bowl. Reserve about 1/4 cup of the sauce. We’ll use this for serving!
Toss the chicken – Once the chicken is done cooking, transfer it to the bowl of sauce, and toss to combine and coat each piece.
Assemble the bowls – Divide cooked rice among bowls. Then, add the roasted sweet potatoes, crispy edamame, and chicken. Top each bowl with chopped green onions and black sesame seeds. Then, finish with a drizzle of extra sauce, and enjoy!

Tips

Cut everything evenly. Keep the sweet potato wedges and chicken pieces fairly uniform in size so they cook at the same rate.
Give the sweet potatoes and edamame space. Spread everything into an even layer on the sheet pan rather than piling it up. I like to leave just a little space between each piece if I can! This helps the sweet potatoes roast and the edamame get nice and crispy around the edges.
Don’t skip the cornstarch. Coating the chicken in cornstarch before pan-frying gives it the crispy, golden exterior we want and helps the honey sriracha sauce cling to every piece.
Let the chicken cook before flipping. Let the chicken cook for about 5-8 minutes on one side before flipping it so that it has plenty of time to develop a crisp exterior.
Use a meat thermometer. This is the easiest way to check that your chicken is fully cooked without overcooking it. It’s ready when the internal temperature reaches 165°F.
Adjust the heat to taste. Add extra sriracha if you like things spicy, or use less for a milder sauce.

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Variations

Use a different protein. Swap the chicken for shrimp, or use tofu to keep the bowls vegetarian. Just adjust the cooking time as needed.

Add different veggies. Roast broccoli, bell peppers, zucchini, green beans, or Brussels sprouts with the sweet potatoes and edamame to add even more nutrients to your bowls.

Use a different grain. Quinoa, couscous, or cauliflower rice are all great options.

Make a salad bowl. Swap the rice for fresh greens for a lighter option.

Make milder honey sriracha chicken bowls. Reduce the sriracha for less heat. For kids, I like to set aside some of the cooked chicken before tossing the rest with the sauce.

How to Store

Store: For the best results, I recommend storing the different components in separate airtight containers rather than the assembled bowls. Either way, leftovers will stay fresh in the fridge for up to 4 days.

Reheat: Warm the bowls in the microwave until heated through. If possible, keep a little extra honey sriracha sauce separate and drizzle it on after reheating to freshen everything up.

Freeze: You can also freeze the chicken, rice, and sweet potatoes for up to 3 months. For the best texture, I recommend leaving out the crispy edamame and garnishes and adding those fresh when you’re ready to serve.

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Sticky Sriracha Honey Chicken Bowls

Table of Contents

Meal Prep Honey Sriracha Chicken Bowls

Why You’ll Love This Recipe