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
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
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