Honey Sriracha Chicken Bowls with Rainbow Salad is one of my favorite quick summer meals. It is bright, bold, colorful, and just spicy enough that adults and kids both love it.
I’ve made this Honey Sriracha Chicken Bowls with Rainbow Salad so many times. We had a few really hot weeks and since we don’t have air conditioning, I’ll do just about anything to not turn on the oven. When it is hot, all I want is a crisp salad. And this recipe fits the bill. I got it from Donal Skehan and it has been in heavy rotation since the first time I made it.
I almost didn’t even bother trying it because I thought that it would be too spicy for the kids. I toned down the sriracha a bit and added more honey. It was a hit. It does have some spice, but I’ve found that my kids actually really like bold flavors. This is a rare unicorn that everyone in my house will happily eat.
The rainbow salad is bright, colorful, crunchy, and so pretty. This is a really easy meal to throw together with whatever you have in your crisper drawer. I always have the ingredients for the chicken on hand, so it is a quick meal that is easy to get on the table on a busy night. The salad does take some chopping, but I have my kids help out with that part while I get the chicken together.
Honey Sriracha Chicken
- 1 teaspoon vegetable oil
- 4 to 6 chicken breasts or thighs, cut into bitesize chunks
- 3 Tablespoons sriracha
- 3 Tablespoon 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.)
- 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
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. The herbs are my favorite part and add so much freshness to the chicken. It also kills some of the heat.
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.
Whisk to combine and taste. If it needs more heat, add some more sriracha, or honey and soy to taste.
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.
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.
Fill a bowl with salad, top with chicken, and garnish with lots of herbs, cashews, and sesame seeds.