honey sriracha chicken

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

Honey Sriracha Chicken and Broccoli Meal Prep Bowls

olive oil spray

chicken breasts

egg white (beaten)

corn starch

salt

broccoli

sesame oil

brown rice (cooked)

honey

sriracha sauce

seasoned rice vinegar

scallions (sliced)

black and white sesame seeds (or as desired)

Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.

Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.

Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.

Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.

This easy Honey Sriracha Chicken and Broccoli is perfect for meal prep. 

PRINT RECIPE: https://www.skinnytaste.com/honey-sriracha-chicken-and-broccoli-meal-prep-bowls/

Meal Prep Honey Sriracha Chicken and Broccoli

Crispy pieces of fried chicken wrapped in a sweet, spicy and sticky sauce. What&#039;s best is it couldn&#039;t be easier to make!

Honey Sriracha Chicken

Chicken Breast

Plain/All Purpose Flour

Cornstarch/Cornflour

tsp Baking Powder

Eggs, (beaten)

Salt & White Pepper (as needed (see notes

Vegetable Oil, (for deep frying)

Honey

tbsp Sriracha

tbsp Light/All Purpose Soy Sauce

tbsp White Wine Vinegar

tbsp Cornstarch/Cornflour

tsp Garlic Powder

Salt & Pepper, (to taste)

Rice

Sesame Seeds

Spring/Green Onion

Dice chicken into bite sized pieces and season with a good pinch of salt and pepper.

Line up two bowls: 1st with beaten egg and a pinch of salt and pepper, 2nd with flour, cornflour/cornstarch, baking powder and a pinch of salt and pepper.

A few at a time, coat your chicken pieces in the egg, then into the flour. Really make sure you fully coat the chicken at each stage, namely in the flour. Press in the flour to create a flaky texture. Place to one side and repeat.

Heat up 3-4cups/750ml-1litre oil in a suitably sized pot to 180C/356F. In batches of 3-4 deep fry your chicken pieces for 4-5mins or until crispy and completely cooked through. If you&#039;re unsure just remove one piece and slice through to check the centre - it should be completely white and piping hot. Place chicken on a wire rack with paper towels underneath. Repeat with all chicken.

Chicken

In a saucepan with the heat OFF combine honey, soy sauce, sriracha, vinegar, garlic powder and seasoning to taste. Give a stir to combine then bring the heat to a gentle simmer. Once the sauce has fully blended, in a small dish combine 1 tbsp cornstarch/cornflour with 1 tbsp cold water until completely smooth.

Add to the sauce and whisk until blended. Simmer for a few more minutes until the sauce thickens and turns nice &amp; glossy. If you see small lumps just grab a whisk to smooth them out.

Honey Sriracha Sauce

Add chicken to sauce and stir to evenly coat. It should be nice and sticky by this point. Serve over rice with sliced green/spring onion and sesame seeds!

Serving

Crispy pieces of fried chicken wrapped in a sweet, spicy and sticky sauce. What's best is it couldn't be easier to make! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/honey-sriracha-chicken/

INGREDIENTS

Chicken:

1lb / 500g Chicken Breast
1/2 cup / 75g Plain/All Purpose Flour
1/2 cup / 75g Cornstarch/Cornflour
1 tsp Baking Powder
2 Eggs, beaten
Salt & White Pepper as needed (see notes for white pepper)
Vegetable Oil, for deep frying

Honey Sriracha Sauce:

1/2 cup / 140g Honey
2 tbsp Sriracha
2 tbsp Light/All Purpose Soy Sauce
2 tbsp White Wine Vinegar
1 tbsp Cornstarch/Cornflour
1/4 tsp Garlic Powder
Salt & Pepper, to taste

To Serve:

Cooked Rice
Sesame Seeds
Spring/Green Onion

🍴METHOD🍴

Chicken:

Dice chicken into bite sized pieces and season with a good pinch of salt and pepper.
Line up two bowls: 1st with beaten egg and a pinch of salt and pepper, 2nd with flour, cornflour/cornstarch, baking powder and a pinch of salt and pepper.
A few at a time, coat your chicken pieces in the egg, then into the flour. Really make sure you fully coat the chicken at each stage, namely in the flour. Press in the flour to create a flaky texture. Place to one side and repeat.
Heat up 3-4cups/750ml-1litre oil in a suitably sized pot to 180C/356F. In batches of 3-4 deep fry your chicken pieces for 4-5mins or until crispy and completely cooked through. If you're unsure just remove one piece and slice through to check the centre - it should be completely white and piping hot. Place chicken on a wire rack with paper towels underneath. Repeat with all chicken.

Honey Sriracha Sauce

In a saucepan with the heat OFF combine honey, soy sauce, sriracha, vinegar, garlic powder and seasoning to taste. Give a stir to combine then bring the heat to a gentle simmer. Once the sauce has fully blended, in a small dish combine 1 tbsp cornstarch/cornflour with 1 tbsp cold water until completely smooth.
Add to the sauce and whisk until blended. Simmer for a few more minutes until the sauce thickens and turns nice & glossy. If you see small lumps just grab a whisk to smooth them out.

To Serve:

Add chicken to sauce and stir to evenly coat. It should be nice and sticky by this point. Serve over rice with sliced green/spring onion and sesame seeds!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/honey-sriracha-chicken/

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See you next time :)

Crispy and Sticky Honey Sriracha Chicken is sweet, spicy, salty with a touch of sourness!!!! Delicious served with all your Asian fried rice or noodles.

chicken

black pepper

tablespoon vegetable oil +

cornstarch

all purpose flour

+ 2 tablespoons Sriracha sauce

water

soy sauce

sugar

butter

lemon juice

red pepper flakes,

scallions

These Honey Sriracha Chicken Meal Prep Bowls with broccoli and jasmine rice are a delicious lunch idea that can be prepped ahead on one pan - and the sauce comes together so easily with only 3 ingredients!

Honey Sriracha Chicken Meal Prep Bowls

chicken breasts,

eggs

flour

Broccoli

jasmine rice, cooked

green onions, sliced (optional)

tbsp sesame seeds (optional)

ketchup

Sriracha

tsp salt

Preheat oven to 425 F. Add egg and flour to two large separate bowls. Drench chicken in egg, then coat in flour, shaking to get off any extra flour. Grease a non-stick baking sheet with cooking spray or olive oil (about 1/2 tbsp) then add chicken pieces, leaving a bit of extra room for broccoli at one end. Bake in the oven for 10 minutes.

Meanwhile, cook rice in a rice cooker or according to package directions (you want enough rice for two servings). Chop broccoli florets.

Remove chicken from oven and flip, then add broccoli and drizzle with olive oil (about 1/2 tbsp) and season with salt and pepper. Place back in the oven for another 10 minutes.

While everything is finishing cooking, mix together sauce ingredients then microwave for 2 minutes until sauce is slightly thickened. Remove chicken from oven and toss in sauce to coat.

Add all ingredients to meal prep bowls then top with green onions and sesame seeds (optional). Serve and enjoy!

https://www.youtube.com/watch?v=sliwUUF7caU

These Honey Sriracha Chicken Meal Prep Bowls with broccoli and jasmine rice are a delicious lunch idea that can be prepped ahead on one pan - and the sauce comes together so easily with only 3 ingredients! 

Print recipe: https://thegirlonbloor.com/honey-sriracha-chicken-meal-prep-bowls/

Oh goodness, friends. These Honey Sriracha Chicken Bowls are life-changing! They&#39;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!

Honey Sriracha Chicken Bowls

potatoes

avocado oil

12-Ounce bag frozen shelled edamame

Tablespoon avocado oil

sesame seeds

garlic powder

pepper

chicken breasts (cubed, about 3 cups)

Tablespoons avocado oil

garlic

tomato paste

Tablespoon tamari (or soy sauce)

Worcestershire sauce

Tablespoons sriracha

jasmine rice or brown rice (packets are totally fine!)

scallions (thinly sliced)

Black sesame seeds (optional as garnish)

Preheat Oven

Toss Potatoes

Toss the roasted sweet potato ingredients on a large nonstick sheet pan. Arrange in an even layer on half of the pan.

Bake Potatoes and Edamame

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.

Combine Breading

In a medium bowl combine cornstarch, garlic powder, salt, and pepper.

Toss Chicken

Add in the cubed chicken and toss until well coated.

Heat Oil

In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.

Cook 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.

Mix Sauce

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 Bowls

Assemble the bowls - evenly divide the cooked rice, roasted sweet potato, crispy edamame, chicken, and top with chopped green onions and black sesame seeds.

Garnish and Serve

Drizzle each bowl with the extra sauce and enjoy!

https://www.youtube.com/watch?v=5mfWkbCJZy0

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!

RECIPE: https://www.jaroflemons.com/sriracha-honey-chicken-bowls/

Sticky Sriracha Honey Chicken Bowls

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