These Honey Sriracha Chicken Bowls feature tender, breaded chicken roasted alongside crisp broccoli, then tossed in a sweet-spicy honey Sriracha glaze and served over fluffy jasmine rice. They make an ideal weeknight dinner or meal-prep staple.

Why You’ll Love This Recipe

Quick and convenient: ready in just 35 minutes.
Balanced flavor profile: honey provides sweetness while Sriracha adds a pleasant heat.
Meal-prep friendly: stores well in the refrigerator and can be frozen for later.
Versatile: swap proteins, grains, or vegetables to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon olive oil, divided
3 boneless, skinless chicken breasts, diced into 1-inch pieces
2 large eggs
2 cups all-purpose flour
1 head broccoli, cut into small florets
2 cups cooked jasmine rice
2 green onions, sliced (optional)
1 tablespoon sesame seeds (optional)

Honey Sriracha Sauce

½ cup ketchup
½ cup honey
⅓ cup Sriracha
½ teaspoon salt

Directions

Preheat and prepare coating. Preheat the oven to 425 °F. In a shallow bowl, beat the eggs. In another bowl, place the flour.
Bread the chicken. Dip each piece of chicken into the beaten eggs, then coat evenly with flour, shaking off any excess.
First bake. Lightly grease a large baking sheet with half of the olive oil. Arrange the chicken pieces in a single layer and bake for 10 minutes.
Add broccoli. Remove the baking sheet, flip the chicken pieces, and add the broccoli florets to the empty half. Drizzle the remaining olive oil over the broccoli and season with salt and pepper. Return to the oven and bake for an additional 10 minutes, until the chicken is cooked through and the broccoli is tender.
Make the sauce. While the chicken bakes, whisk together ketchup, honey, Sriracha, and salt in a microwave-safe bowl. Microwave on high for 2 minutes, stirring halfway through, until slightly thickened.
Toss and assemble. Transfer the baked chicken to a large bowl, pour the warm sauce over it, and toss until evenly coated. Divide the cooked rice among four bowls, top with sauced chicken and roasted broccoli, and garnish with green onions and sesame seeds if desired.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Substitute boneless, skinless chicken thighs for chicken breasts for a richer flavor.
Use cornstarch or gluten-free flour instead of all-purpose flour to make the recipe gluten-free.
Swap jasmine rice for cauliflower rice to reduce carbohydrates.
Replace broccoli with cauliflower, snap peas, bell peppers, or green beans for different textures.
Add minced garlic or grated ginger to the sauce, or reduce the Sriracha for a milder glaze.
Pan-fry the breaded chicken in a lightly oiled skillet over medium heat for a stovetop version.

Storage/Reheating

Refrigerate: Store in airtight containers for up to 5 days.
Freeze: Place chicken and rice separately in freezer-safe containers for up to 3 months.
Reheat: To reheat, sprinkle a little water over the contents to create steam and microwave in 30-second intervals until heated through.

FAQs

What internal temperature should the chicken reach?

The chicken should reach an internal temperature of 165 °F to ensure it is fully cooked.

Can I use a different grain instead of jasmine rice?

Yes. Brown rice, quinoa, farro, or even cauliflower rice can be used as alternatives.

Is it possible to make this recipe vegetarian?

You can substitute firm tofu for the chicken. Press and cube the tofu, then follow the same breading and baking steps.

How do I adjust the spice level of the sauce?

To reduce heat, use less Sriracha or add extra honey or ketchup. To increase heat, add more Sriracha or a pinch of red pepper flakes.

Can I prepare components in advance?

Yes. You can bread the chicken and prepare the sauce up to one day ahead. Store both in the refrigerator and assemble when ready to bake.

What side dishes go well with these bowls?

Roasted sweet potatoes, steamed edamame, a simple green salad, or pickled vegetables all complement these bowls.

Can I air-fry the chicken and broccoli?

Yes. Air-fry at 400 °F for about 8–10 minutes for the chicken, then add broccoli and air-fry for another 5–7 minutes.

How long does the sauce keep in the refrigerator?

The sauce can be stored in a sealed container for up to one week.

Can I double this recipe?

Absolutely. Simply double all ingredients and use two baking sheets to ensure even cooking.

What equipment do I need?

You will need a baking sheet, two mixing bowls, measuring cups and spoons, a microwave-safe bowl for the sauce, and a meat thermometer if available.

Conclusion

These Honey Sriracha Chicken Bowls deliver a perfect balance of sweetness and heat, combined with crisp roasted broccoli and fluffy rice. The recipe is quick, flexible, and well suited for meal preparation or a simple weeknight dinner. Feel free to customize proteins, grains, and vegetables to suit your tastes and dietary needs. Enjoy!

Honey Sriracha Chicken Bowls