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High Protein Spicy Honey Chicken Bowls - A Sweet-Heat Meal Prep Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken and Marinade:
  • 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
  • For the Spicy Honey Sauce:
  • 3 tablespoons honey
  • 1–2 tablespoons sriracha or chili garlic sauce (adjust to heat level)
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon lime juice (or 2 teaspoons rice vinegar)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but great)
  • 1–2 teaspoons cornstarch mixed with 2 teaspoons water (slurry), as needed to thicken
  • For the Bowls:
  • 3 cups cooked brown rice, jasmine rice, or quinoa
  • 1 cup steamed edamame (shelled)
  • 1 large cucumber, diced
  • 1–2 carrots, shredded or ribboned
  • 1 red bell pepper, thinly sliced
  • 1/4 cup green onions, sliced
  • Fresh cilantro or basil, chopped (optional)
  • Sesame seeds or crushed peanuts for topping
  • Lime wedges for serving
  • Simple Creamy Drizzle (Optional but Recommended):
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1–2 teaspoons sriracha
  • 1 teaspoon honey
  • Pinch of salt and a squeeze of lime

Method
 

  1. Marinate the chicken: In a bowl, combine soy sauce, vinegar, cornstarch, oil, garlic powder, salt, and pepper. Add chicken and toss to coat. Let sit 15–20 minutes while you prep everything else.
  2. Cook your base: Make rice or quinoa according to package directions. Fluff and keep warm. If meal prepping, portion into containers now.
  3. Mix the spicy honey sauce: In a small bowl, stir together honey, sriracha, soy sauce, lime juice, garlic, and ginger. Taste and adjust heat or sweetness. Keep the cornstarch slurry ready on the side.
  4. Sear the chicken: Heat a large skillet over medium-high heat. Add a light drizzle of oil. Cook chicken in a single layer (in batches if needed) for 4–5 minutes per side until browned and cooked through. Remove to a plate.
  5. Thicken the sauce: Reduce heat to medium. Pour the spicy honey mixture into the empty skillet. When it starts to bubble, stir in the cornstarch slurry, a little at a time, until it lightly thickens into a glossy glaze.
  6. Coat the chicken: Return chicken to the skillet and toss to coat in the sauce. Let it simmer 1–2 minutes so it’s sticky and shiny.
  7. Make the drizzle: Stir together Greek yogurt, sriracha, honey, lime, and salt. Thin with a teaspoon of water if needed for drizzling.
  8. Assemble the bowls: Add a scoop of rice to each bowl. Top with spicy honey chicken, edamame, cucumber, carrots, and bell pepper. Sprinkle green onions, herbs, and sesame seeds. Finish with a squeeze of lime and the creamy drizzle.
  9. Serve: Taste and add a pinch of salt, extra sriracha, or more lime if needed. Enjoy warm.