These Sriracha Honey Chicken Bowls deliver a perfect sweet-spicy kick in a satisfying low-carb meal. The glossy, sticky sauce clings to tender chicken for an addictive flavor balance. It’s a vibrant, complete meal that’s surprisingly simple to make on a busy weeknight.
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Why You’ll Love This Sriracha Honey Chicken Bowls
- Perfect balance: Sweet honey and spicy sriracha create an addictive, complex sauce.
- Complete meal: Protein, veggie base, and tangy crunch all in one vibrant bowl.
- Quick & simple: Straightforward prep with most components made ahead for easy weeknights.
- Endlessly customizable: Easily adjust heat levels or add your favorite extra veggies.
Ingredients & Tools
For the Chicken & Marinade:
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp sriracha
- 2 tbsp sugar-free honey substitute (or regular honey if you prefer)
- 2 tbsp tamari or coconut aminos
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
For the Bowls:
- 1 large head cauliflower, riced (about 4-5 cups)
- 1 English cucumber, thinly sliced
- 1 large carrot, julienned or grated
- 2 tbsp rice vinegar
- 1 tsp sesame seeds
- 2 spring onions, thinly sliced
- 1 tbsp fresh cilantro or parsley, chopped (for garnish)
Tools: A large skillet or wok, a medium-sized mixing bowl, a box grater or food processor for the cauliflower.
Notes: The quality of your sriracha and your honey substitute really makes a difference here—they form the foundation of your sauce. Using chicken thighs is my personal preference because they stay incredibly juicy and are more forgiving than breast meat, but you can absolutely use breast if that’s what you have on hand.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 18 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breast. I really recommend thighs for this recipe. They have a higher fat content, which means they won’t dry out during the quick, high-heat cooking and will remain succulent and tender, soaking up all that glorious sauce.
- Choosing Your “Honey”. A good sugar-free honey substitute is key for keeping the carbs low. Look for one made with soluble corn fiber or tapioca syrup that has a similar viscosity and flavor profile to real honey—it makes all the difference in creating that sticky, glossy glaze.
- Don’t Skip the Quick-Pickle. It might seem like an extra step, but letting the cucumber and carrot sit in a little rice vinegar for even 10 minutes transforms them. It adds a necessary bright, acidic crunch that cuts through the richness of the chicken beautifully.
- Get Your Mise en Place Ready. This recipe moves quickly once you start cooking. Having your sauce mixed, your veggies prepped, and your cauliflower riced before you turn on the stove will make the process seamless and stress-free.
How to Make Sriracha Honey Chicken Bowls
Step 1: Prepare the Quick-Pickled Veggies. In a small bowl, combine the thinly sliced cucumber and julienned carrot. Toss them with the 2 tablespoons of rice vinegar and a tiny pinch of salt. Give it a good mix and set it aside. You’ll notice the veggies will start to soften slightly and absorb the tangy flavor while you work on everything else. This little step adds a fantastic texture and brightness to the final bowl.
Step 2: Make the Cauliflower Rice. If you’re starting with a whole head of cauliflower, chop it into florets and pulse it in a food processor until it reaches a rice-like consistency—be careful not to over-process it into mush. Alternatively, you can use a box grater. Heat a large, dry skillet over medium heat, add the cauliflower rice, and sauté for 5-7 minutes, just until it’s tender but still has a bit of bite. Season with a pinch of salt, then transfer it to a bowl and set aside. Wipe the skillet clean for the chicken.
Step 3: Mix the Sriracha Honey Sauce. In your medium mixing bowl, whisk together the sriracha, sugar-free honey substitute, tamari, minced garlic, rice vinegar, and toasted sesame oil. Honestly, just give it a good whisk until it’s completely smooth and emulsified. You’ll get this beautiful, deep orange-red sauce that already smells incredible. This is your flavor powerhouse.
Step 4: Cook the Chicken. Pat your bite-sized chicken pieces completely dry with a paper towel—this is crucial for getting a good sear instead of steaming. Heat a tablespoon of a neutral oil (like avocado oil) in your clean skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Step 5: Create the Glaze. Reduce the heat to low. Pour your prepared sriracha honey sauce into the skillet with the cooked chicken. It will sizzle and bubble up wonderfully. Stir continuously for just 1-2 minutes, letting the sauce thicken and reduce until it forms a sticky glaze that coats each piece of chicken. The trick is to watch it closely—you want it glossy and thick, but not burnt. You’ll know it’s ready when the sauce clings to the chicken without pooling at the bottom of the pan.
Step 6: Assemble Your Bowls. Now for the fun part! Divide the warm cauliflower rice among four bowls. Top each with a generous portion of the glazed sriracha honey chicken. Drain the quick-pickled veggies (they’ll have released a little liquid) and arrange them neatly over the chicken. Finish with a sprinkle of sesame seeds, sliced spring onions, and a scattering of fresh cilantro. The contrast of colors and textures is just stunning.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken (without fresh veg) for up to 2 months.
- Reviving: Gently reheat chicken and cauliflower rice; assemble bowls fresh with cold pickled veggies.
Serving Suggestions
Complementary Dishes
- A simple side of steamed edamame — It provides a lovely, mild, and buttery contrast to the bold flavors in the bowl, plus an extra hit of protein.
- Quick-pickled red onions — Their vibrant pink color and sharp, tangy bite add another layer of complexity and acidity that cuts through the sweetness.
- Sautéed shiitake mushrooms — Their deep, earthy umami flavor complements the savory notes of the tamari and garlic in the sauce perfectly.
Drinks
- A crisp, dry rosé — The slight fruitiness and acidity of the wine balance the spice and sweetness, cleansing the palate between bites.
- An iced green tea with lemon — Its refreshing, slightly bitter quality is a fantastic non-alcoholic option that soothes the heat from the sriracha.
- A light lager or pale ale — The carbonation and hop bitterness act as a fantastic counterpoint to the rich, sticky chicken.
Something Sweet
- A few squares of dark chocolate (85% cocoa or higher) — The intense, bitter cocoa is a sublime finish after the sweet and spicy meal, and it’s wonderfully low in sugar.
- A small bowl of mixed berries — Their natural sweetness and bright, juicy flavor feel light and refreshing, providing a clean end to the meal.
- A dollop of coconut whipped cream with a sprinkle of cinnamon — It’s a creamy, lightly sweet treat that feels indulgent without derailing your low-carb intentions.
Top Mistakes to Avoid
- Overcrowding the pan when cooking the chicken. If you dump all the chicken in at once, the pan temperature will plummet, and you’ll end up steaming the meat instead of getting those beautiful, caramelized, golden-brown edges. Cook in batches if your skillet isn’t large enough.
- Using breast meat and overcooking it. Chicken breast can easily become dry and tough. If you do use it, be extra vigilant and pull it off the heat as soon as it’s cooked through to 165°F (74°C). The thighs are just so much more forgiving.
- Letting the sauce boil for too long. Once you add the sauce to the chicken, you’re just reducing it to a glaze. If you cook it over too high a heat or for too long, the honey substitute can burn, creating a bitter taste. Low and slow is the way to go for that perfect sticky consistency.
- Skipping the step of drying the chicken. I’ve messed this up before too… but moisture is the enemy of browning. Patting the chicken pieces thoroughly dry with a paper towel before they hit the hot oil is non-negotiable for a proper sear.
Expert Tips
- Tip: Double the sauce and marinate the chicken. If you have a little extra time, mix the sauce, reserve half for glazing, and use the other half to marinate the chicken pieces for 30 minutes to an hour in the fridge. This infuses the meat with flavor from the inside out, making it even more incredible.
- Tip: Add a splash of lime juice at the end. Right before serving, squeeze a bit of fresh lime juice over the assembled bowls. The hit of bright acidity will lift all the other flavors and make the whole dish pop in a really delightful way.
- Tip: Make a big batch of cauliflower rice. Ricing a whole head of cauliflower can be a bit of a chore. Make it easier on yourself by preparing a large batch on the weekend and storing it in the fridge for quick meals throughout the week.
- Tip: Use the broiler for extra caramelization. For a restaurant-style finish, transfer the glazed chicken to a baking sheet and pop it under the broiler for just 1-2 minutes. Watch it like a hawk! This will give the edges a slightly charred, sticky quality that is absolutely divine.
FAQs
Can I make this recipe ahead of time?
Absolutely, you can! You can prep all the components separately. Cook the chicken and make the sauce, prepare the cauliflower rice, and pickle the veggies. Store everything in airtight containers in the fridge for up to 3 days. When you’re ready to eat, gently reheat the chicken and cauliflower rice and assemble your bowls fresh. The veggies are best served cold for that crisp contrast.
My sauce didn’t get thick and sticky. What happened?
This usually happens if the heat was too low when you added the sauce, or if there was too much liquid released from the chicken. The key is to ensure your chicken is properly seared and the pan is still nice and hot when you add the sauce. Let it bubble and reduce over low heat, stirring constantly. If it’s still too thin, you can mix a teaspoon of xanthan gum with a tablespoon of water and stir it in—it will thicken it up almost instantly.
Is there a substitute for the sugar-free honey?
You can definitely use regular honey if you’re not strictly monitoring carbs, though it will increase the sugar content. Another great low-carb option is a sugar-free maple syrup, which will give a slightly different but still delicious flavor profile. The goal is that sticky, sweet element to balance the heat.
How can I adjust the spice level?
This recipe is super adaptable. To make it milder, simply reduce the sriracha to 1 or 2 tablespoons and taste the sauce before adding it to the chicken. To make it spicier, you can add a pinch of red pepper flakes to the sauce or even a dash of a hotter sauce like sambal oelek. It’s all about finding your perfect balance.
Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice works perfectly well and is a huge time-saver! Just make sure to cook it according to the package directions and then spread it out on a kitchen towel or press it in a fine-mesh strainer to remove as much excess moisture as possible. This prevents your final bowl from being watery.
Sriracha Honey Chicken Bowls
Make these easy Sriracha Honey Chicken Bowls for a sweet-spicy, low-carb dinner. Ready in 35 minutes with simple ingredients. Get the recipe now!
Ingredients
For the Chicken & Marinade:
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
3 tbsp sriracha
-
2 tbsp sugar-free honey substitute (or regular honey if you prefer)
-
2 tbsp tamari or coconut aminos
-
2 cloves garlic (minced)
-
1 tbsp rice vinegar
-
1 tsp toasted sesame oil
For the Bowls:
-
1 large head cauliflower (riced (about 4-5 cups))
-
1 English cucumber (thinly sliced)
-
1 large carrot (julienned or grated)
-
2 tbsp rice vinegar
-
1 tsp sesame seeds
-
2 spring onions (thinly sliced)
-
1 tbsp fresh cilantro or parsley (chopped (for garnish))
Instructions
-
Prepare the Quick-Pickled Veggies. In a small bowl, combine the thinly sliced cucumber and julienned carrot. Toss them with the 2 tablespoons of rice vinegar and a tiny pinch of salt. Give it a good mix and set it aside. You’ll notice the veggies will start to soften slightly and absorb the tangy flavor while you work on everything else. This little step adds a fantastic texture and brightness to the final bowl.01
-
Make the Cauliflower Rice. If you’re starting with a whole head of cauliflower, chop it into florets and pulse it in a food processor until it reaches a rice-like consistency—be careful not to over-process it into mush. Alternatively, you can use a box grater. Heat a large, dry skillet over medium heat, add the cauliflower rice, and sauté for 5-7 minutes, just until it’s tender but still has a bit of bite. Season with a pinch of salt, then transfer it to a bowl and set aside. Wipe the skillet clean for the chicken.02
-
Mix the Sriracha Honey Sauce. In your medium mixing bowl, whisk together the sriracha, sugar-free honey substitute, tamari, minced garlic, rice vinegar, and toasted sesame oil. Honestly, just give it a good whisk until it’s completely smooth and emulsified. You’ll get this beautiful, deep orange-red sauce that already smells incredible. This is your flavor powerhouse.03
-
Cook the Chicken. Pat your bite-sized chicken pieces completely dry with a paper towel—this is crucial for getting a good sear instead of steaming. Heat a tablespoon of a neutral oil (like avocado oil) in your clean skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.04
-
Create the Glaze. Reduce the heat to low. Pour your prepared sriracha honey sauce into the skillet with the cooked chicken. It will sizzle and bubble up wonderfully. Stir continuously for just 1-2 minutes, letting the sauce thicken and reduce until it forms a sticky glaze that coats each piece of chicken. The trick is to watch it closely—you want it glossy and thick, but not burnt. You’ll know it’s ready when the sauce clings to the chicken without pooling at the bottom of the pan.05
-
Assemble Your Bowls. Now for the fun part! Divide the warm cauliflower rice among four bowls. Top each with a generous portion of the glazed sriracha honey chicken. Drain the quick-pickled veggies (they’ll have released a little liquid) and arrange them neatly over the chicken. Finish with a sprinkle of sesame seeds, sliced spring onions, and a scattering of fresh cilantro. The contrast of colors and textures is just stunning.06
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