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Sticky Sriracha Honey Chicken in a bowl.
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Honey Sriracha Chicken Bowls

Oh goodness, friends. These Honey Sriracha Chicken Bowls are life-changing! They're a sweet and spicy spin on my viral Honey Sesame Chicken Bowls, and I could seriously eat these every single day. Crispy, lightly pan-fried chicken tossed in a sticky honey sriracha sauce, all over fluffy rice, roasted sweet potatoes, and crispy edamame for extra protein and crunch. And I love that these bowls have 50 grams of protein, but they only take about 45 minutes to put together! This is truly one of my favorite easy weeknight dinners (or healthy meal prep bowls) right now. Every bite is sweet, savory, a little spicy, and so delicious!
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 769kcal
Author Christine McMichael

Equipment

Ingredients

Roasted Sweet Potatoes

  • 2 medium sweet potatoes halved then cut into thick wedges
  • 1 Tablespoon avocado oil
  • 1/2 teaspoon salt

Crispy Edamame

  • 1 12-Ounce bag frozen shelled edamame
  • 1/2 Tablespoon avocado oil
  • 1 teaspoon honey
  • 2 teaspoons sesame seeds

Chicken

  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless skinless chicken breasts cubed, about 3 cups
  • 2 Tablespoons avocado oil

Sauce

Bowls

  • 2 cups cooked jasmine rice or brown rice packets are totally fine!
  • 2 scallions thinly sliced
  • Black sesame seeds optional as garnish

Instructions

  • Preheat the oven to 375°F.
  • Toss the roasted sweet potato ingredients on a large nonstick sheet pan. Arrange in an even layer on half of the pan.
  • On the other side of the pan, toss the crispy edamame ingredients and spread into an even layer. Bake for 35-40 minutes, mixing halfway through (and flipping the sweet potatoes), until the sweet potatoes are fork tender and the edamame is crispy.
  • In a medium bowl combine cornstarch, garlic powder, salt, and pepper.
  • Add in the cubed chicken and toss until well coated.
  • In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
  • Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked, stir a bit to break up the pieces.
  • While the chicken cooks - In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
  • When chicken is finished cooking add to the large sauce bowl and toss/mix until fully coated.
  • Assemble the bowls - evenly divide the cooked rice, roasted sweet potato, crispy edamame, chicken, and top with chopped green onions and black sesame seeds.
  • Drizzle each bowl with the extra sauce and enjoy!

Video

Notes

  • Save time by using microwaveable rice packets!
  • For extra heat, add more sriracha to the sauce.
  • For a milder, kid-friendly option, remove some of the chicken cubes before tossing them in the sriracha sauce (or use a mild sriracha).

Nutrition

Serving: 1Bowl | Calories: 769kcal | Carbohydrates: 106g | Protein: 50g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1777mg | Potassium: 1677mg | Fiber: 9g | Sugar: 33g | Vitamin A: 16282IU | Vitamin C: 14mg | Calcium: 159mg | Iron: 5mg