Meals · High Protein
Honey Sriracha Chicken & Veggie Stir-Fry Bowls (47g Protein)
These savory Honey Sriracha Chicken & Veggie Stir-Fry Bowls provide approximately 47 grams of protein and 666 calories per serving. Tender chicken and crisp vegetables are tossed in a sweet and spicy sauce, served over brown rice.
Nutrition per serving
- Protein
- 47 g
- Calories
- 666
- Carbs
- 60 g
- Fat
- 27 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 8 oz boneless, skinless chicken breast — sliced into 1/2-inch pieces
- 2 cups cooked brown rice
- 2 cups broccoli florets
- 1 red bell pepper — thinly sliced
- 2 tbsp honey
- 1 tbsp sriracha — adjust to taste
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger — grated
- 2 cloves garlic — minced
- 1 tsp cornstarch
- 1 tbsp neutral cooking oil
- 1/2 tsp toasted sesame oil — for finishing
Steps
- If not already cooked, prepare the brown rice according to package directions. Set aside.
- In a small bowl, whisk together the honey, sriracha, low-sodium soy sauce, rice vinegar, grated ginger, minced garlic, and cornstarch until smooth. Set the sauce aside.
- Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and stir-fry for 4-6 minutes, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Add the broccoli florets and sliced red bell pepper to the same skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. If the pan is dry, add another teaspoon of oil.
- Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything.
- Remove from heat, stir in the toasted sesame oil. Divide the cooked brown rice between two bowls, then top with the honey sriracha chicken and vegetable stir-fry. Serve immediately.
Why This Works
This bowl delivers 35g protein per serving. Mostly from 8oz chicken breast split between two portions, with brown rice adding another 5g. The honey-sriracha sauce balances four flavors: sweet (honey), heat (sriracha), salt (soy sauce), and acid (rice vinegar). Cornstarch thickens the sauce so it coats everything instead of pooling at the bottom.
The Stir-Fry Technique
Cooking chicken separately from vegetables prevents steaming. Crowded pans release moisture faster than it can evaporate. High heat and constant stirring create that restaurant-style sear. Adding the sauce at the end and cooking just 1-2 minutes thickens it without burning the sugars in the honey.
Make It Your Own
Add snap peas, mushrooms, or water chestnuts for variety. Swap brown rice for cauliflower rice to cut carbs. Double the sauce and store extra for up to a week. It works on salmon, tofu, or shrimp. For more heat, increase sriracha or add gochujang.
Sources Research-Backed
Frequently Asked Questions
How do I adjust the spice level?
For less heat, reduce or omit the sriracha and skip the red pepper flakes. For more heat, increase sriracha to 2-3 tablespoons or add fresh Thai chilies. Adding more honey also balances spiciness without removing it entirely.
What can I use if I don't have sriracha?
Sambal oelek, gochujang, or chili-garlic sauce all work. Sambal is closest in heat level. Gochujang is sweeter and adds Korean flair. Reduce the honey if using it. Regular hot sauce works but has a different flavor profile; add gradually.
How long does honey sriracha chicken keep?
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat in a skillet over medium heat to maintain the sauce texture. Microwaving works but the sauce may separate. Add a splash of water if the sauce thickens too much.
