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Fresh vegetable salad with grilled chicken, cashews, and lime wedges on white plate, healthy meal option.

Honey Sriracha Chicken Bowls with Crunchy Rainbow Salad

Bree Hester
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine asian fusion
Servings 4 to 6 servings
Calories 394 kcal

Ingredients
  

  • Honey Sriracha Chicken

Honey Sriracha Chicken

  • 1 teaspoon vegetable oil
  • 4 to 6 chicken breasts or thighs cut into bitesize chunks
  • 3 tablespoons sriracha
  • 3 tablespoons honey
  • 1 tablespoon freshly grated ginger
  • Zest and juice of a lime
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • If you prefer yours spicier, try 5 tablespoons of sriracha and less honey.
  • Rainbow Salad

Rainbow Salad

  • 1/2 head iceberg lettuce thinly sliced
  • 1/2 head red cabbage thinly sliced
  • 1 red pepper sliced
  • 1 orange pepper sliced
  • 1 yellow pepper sliced
  • 2 carrots grated
  • 3 green onions thinly sliced
  • 1 tablespoon minced basil
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced mint
  • Salted cashews
  • Sesame seeds
  • Lime wedges

Instructions
 

  • I like to start with the salad. I slice everything and lay it out on a big platter so that everyone can pick and choose what goes into their bowl.
  • You can do this earlier in the day, and plan a damp paper towel over to keep crisp and fresh.
  • I like to start with the sauce and have everything ready before I start cooking the chicken. Add everything to a bowl.
    Creamy mashed potatoes with gravy, herbs, and tomato sauce in a white bowl.
  • Whisk to combine and taste. If it needs more heat, add some more sriracha, or honey and soy to taste.
    Rich chocolate cake batter being mixed in a white bowl with a metal whisk, ready for baking.
  • Heat a large saute pan or Dutch oven over medium-high heat. Add oil and brown half of the chicken. I usually have to do two batches. Tae the cooked chicken out of the pan and transfer to a plate. You don’t want to overcrowd the pan or it will steam and not brown. Sprinkle with salt and pepper. Repeat with the rest of the chicken.
    Raw chicken pieces cooking in a skillet on the stove.
  • Add the chicken back to the pan. Reduce the heat to low and add the sauce. Let simmer until thickened and coated, about 5 minutes. The chicken should be cooked through and the chicken should be glazed. Be careful, this can burn easily because of the honey. Resist the urge to raise the heat and walk away.
    Juicy cooked chicken pieces in a white cast iron skillet.
  • Fill a bowl with salad, top with chicken, and garnish with lots of herbs, cashews, and sesame seeds.
    Savory Asian chicken salad with cashews, fresh vegetables, and sesame seeds in a white bowl.

Nutrition

Calories: 394kcalCarbohydrates: 29gProtein: 51gFat: 8gSaturated Fat: 2gSodium: 826mgFiber: 4g
Keyword chicken bowls, honey sriracha chicken, rainbow salad, spicy chicken
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