Honey Sriracha Chicken Bowls with a crunchy and colorful Rainbow Salad. Kids and adults alike love this dinner that comes together in no time. Perfect for summer nights when you want to leave the oven off.
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.
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.