Honey Sriracha Chicken & Broccoli Bowls

If you are looking for a meal-prep recipe that tastes like high-end takeout but is actually packed with nutrition, these Honey Sriracha Chicken & Broccoli Bowls are for you. This recipe uses a “one-pan” method to roast both your protein and your greens at the same time, saving you a massive amount of cleanup.

The secret to this dish is the light breading on the chicken a simple mix of egg whites and cornstarch that creates a crispy exterior in the high-heat oven. Tossed in a zesty, sticky honey sriracha glaze and served over nutty brown rice, it’s a satisfying meal that hits all the right flavor notes.

Recipe Details

• Flavor Profile: A perfect “sweet-heat” balance with a nutty sesame finish and a hint of tang from rice vinegar.
• Texture: Crispy, glazed chicken pieces paired with tender-crisp roasted broccoli over chewy brown rice.
• Time: 10 minutes prep, 20 minutes cook time.
• Difficulty: Easy.

What You’ll Need

To make this recipe, you will need a large nonstick sheet pan (this is crucial for the no-stick crispy chicken) and a medium bowl for whisking the glaze. You’ll also want a small bowl for the egg whites and a plate or bag for the cornstarch coating.

Ingredient Notes

• Chicken Breasts: Using 24 ounces (about 3 large breasts) ensures you have enough protein for four solid meals. Cutting them into uniform 1-inch pieces helps them cook quickly and evenly.
• Egg White & Cornstarch: This combination creates a thin, batter-like coating that crisps up beautifully at 425F. It’s a much lighter alternative to traditional flour breading.
• Sriracha: This provides the heat. If you like it extra spicy, feel free to add an extra tablespoon to the sauce.
• Sesame Oil: We use this both for roasting the broccoli and in the sauce. It adds that signature toasted, savory aroma that defines East Asian-inspired bowls.
• Brown Rice: Using 2 cups of cooked brown rice adds fiber and a nutty flavor, but you can easily swap this for white rice or quinoa.

Add-ins and Substitutions

• Extra Veggies: You can add sliced bell peppers or snap peas to the sheet pan at the same time as the broccoli.
• Nut-Free: If you have a sesame allergy, swap the sesame oil for avocado oil and omit the sesame seeds.
• Vegan Option: Swap the chicken for extra-firm tofu (pressed and cubed) and use agave nectar instead of honey.
• Low Carb: Serve the chicken and broccoli over cauliflower rice instead of brown rice.

How to Make Honey Sriracha Chicken & Broccoli Bowls

1. Preheat and Prep: Preheat your oven to 425F. Lightly beat the egg white in a small bowl. In another small bowl, mix the cornstarch with 3/4 teaspoon of kosher salt.
2. Coat the Chicken: Dip the diced chicken pieces into the egg white, then toss them in the cornstarch mixture until lightly and evenly coated.
3. Start the Bake: Spray a large nonstick sheet pan generously with olive oil spray. Place the chicken pieces on one half of the pan, making sure they aren’t touching (this helps them get crispy). Bake for 10 minutes.
4. Add the Broccoli: Remove the pan from the oven. Flip the chicken pieces over. Add the broccoli florets to the empty half of the pan. Drizzle the broccoli with 2 teaspoons of sesame oil and season with the remaining 1/2 teaspoon of salt (plus some black pepper if you like).
5. Finish Roasting: Return the pan to the oven and cook for another 10 minutes. The chicken should be cooked through and golden, and the broccoli should be tender with slightly charred edges.
6. Glaze: While the chicken is finishing, whisk together the honey, sriracha, rice vinegar, and 1 teaspoon of sesame oil in a medium bowl until smooth.
7. Toss: Once the chicken is out of the oven, add the hot chicken pieces directly into the sauce bowl and toss until every piece is perfectly glazed.
8. Assemble: Divide the 2 cups of cooked brown rice among four bowls. Top with the glazed chicken and the roasted broccoli.
9. Garnish: Finish each bowl with a sprinkle of sliced scallions and sesame seeds. Enjoy!

Pro Tip: Don’t overcrowd the sheet pan! If the chicken pieces are too close together, they will steam instead of crisping up. If your pan is on the smaller side, it’s better to use two pans rather than one crowded one.

Recipe Tips

• Dry the Chicken: Before starting, pat the chicken dry with paper towels. This helps the egg white and cornstarch adhere better.
• The Sauce Bowl: Use a bowl large enough to hold all the chicken pieces so you can toss them quickly while they are still hot this helps the sauce “stick” and thicken slightly.
• Sheet Pan Cleanup: If you don’t have a high-quality nonstick pan, you can use parchment paper, but the chicken won’t get quite as crispy on the bottom.

FAQs

• How long do these last in the fridge? These are perfect for meal prep and will stay fresh in an airtight container for up to 4 days.
• Can I use frozen broccoli? You can, but it won’t get the same roasted char as fresh broccoli and might release a bit more water on the pan.
• Is this gluten-free? Yes! As long as your sriracha and rice vinegar are certified gluten-free, this entire dish is naturally gluten-free thanks to the cornstarch.

Serving Suggestions

• Extra Sauce: If you like your rice very saucy, double the honey sriracha sauce recipe so you have extra to drizzle over the rice.
• Freshness: A squeeze of fresh lime juice right before eating adds a beautiful brightness to the honey and sriracha.

Honey Sriracha Chicken & Broccoli Bowls

---

• Author: Samantha Brooks
• Total Time: 30 minutes
• Yield: 4 Bowls 1x

Print Recipe

Pin Recipe

Description

These Honey Sriracha Chicken & Broccoli Bowls are a nutrition-packed, high-end takeout alternative. Using a ‘one-pan’ sheet pan method, chicken is lightly breaded for a crispy finish and tossed in a sticky, spicy-sweet glaze.

---

Ingredients

Scale 1x2x3x

The Sheet Pan Bake

• 24 oz chicken breasts, diced
• 1 head broccoli, florets
• 1 egg white, beaten
• 2 tablespoons cornstarch
• 2 teaspoons sesame oil
• 1 1/4 teaspoons kosher salt
• Olive oil spray

The Honey Sriracha Sauce

• 2 tablespoons honey
• 2 tablespoons sriracha sauce
• 1 teaspoon seasoned rice vinegar
• 1 teaspoon sesame oil

See also  Creamy Honey Mustard Chicken Skillet

The Bowl Base & Garnish

• 2 cups brown rice, cooked
• 2 scallions, sliced
• 1 teaspoon sesame seeds

---

Instructions

Preheat: Set oven to 425°F. Beat egg white and mix cornstarch with 3/4 tsp salt.

Coat: Dip chicken in egg white, then toss in cornstarch until coated.

Roast: Spray a sheet pan. Bake chicken on one half for 10 mins. Flip chicken, add broccoli to the other half with sesame oil and 1/2 tsp salt. Bake 10 more mins.

Glaze: Whisk honey, sriracha, vinegar, and sesame oil. Toss hot chicken in the sauce.

Assemble: Divide rice among bowls. Top with chicken and broccoli. Garnish with scallions and sesame seeds.

Notes

Don’t Overcrowd: Use two pans if needed; touching pieces will steam rather than crisp.

Dry the Chicken: Use paper towels to pat the meat dry before breading for a better crunch.

Storage: Stays fresh in airtight containers for 4 days; perfect for meal prep.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course / Meal Prep
• Method: Sheet Pan / Roasting
• Cuisine: Asian-Fusion

Nutrition

• Serving Size: 1 Bowl
• Calories: 420
• Sugar: 9g
• Sodium: 820mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 6g
• Protein: 36g
• Cholesterol: 95mg

Keywords: honey sriracha chicken, healthy meal prep bowls, sheet pan chicken and broccoli, crispy baked chicken, 30 minute gluten free dinner, spicy honey chicken