Sriracha Chicken and Veggie Bowl – A Spicy, Fresh Weeknight Favorite

If you’re craving a meal that’s bold, colorful, and easy to pull together, this Sriracha Chicken and Veggie Bowl is a winner. It hits that sweet-heat balance, packs in crisp-tender vegetables, and feels satisfying without being heavy. You can make it in about 30 minutes, and it’s friendly to meal prep.

Whether you love spice or prefer to keep it mild, this bowl is flexible and forgiving. It’s the kind of dish that makes weeknights feel a little more exciting.

What Makes This Special

This bowl shines because it’s simple, customizable, and full of fresh flavor. The sauce is a quick mix of Sriracha, honey, soy, and lime—no complicated steps or hard-to-find ingredients.

You get a great mix of textures: juicy chicken, crunchy veggies, fluffy rice or quinoa. It also reheats well, so it’s perfect for lunches. Best of all, you can swap in whatever vegetables you have on hand and still get a delicious result.

Ingredients

• For the Bowl:
• 1.25 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup sugar snap peas or green beans, trimmed
• 1 medium carrot, thinly sliced or shaved
• 2 cups cooked rice, quinoa, or cauliflower rice
• 2 tablespoons neutral oil (avocado, canola, or light olive oil)
• Salt and black pepper, to taste
• For the Sriracha Sauce:
• 2–3 tablespoons Sriracha (adjust to heat preference)
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional but great)
• 1 teaspoon sesame oil
• 2–3 tablespoons water to thin, as needed
• For Topping:
• Sliced green onions
• Toasted sesame seeds
• Fresh cilantro or mint, roughly chopped
• Lime wedges
• Optional: sliced avocado, crushed roasted peanuts

Instructions

1. Make the sauce. In a bowl, whisk together Sriracha, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, sesame oil, and water.

   Taste and adjust: add more honey for sweetness, more Sriracha for heat, or a splash of water if it’s too thick.

2. Prep the base. Cook your rice or quinoa according to package directions if you haven’t already. Keep warm. For a lighter option, sauté cauliflower rice in a little oil with salt and pepper for 4–5 minutes.
3. Season the chicken. Pat chicken dry, then season with a pinch of salt and pepper.

   This helps it sear nicely and keeps flavors balanced.

4. Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.

   Remove to a plate.

5. Cook the veggies. In the same skillet, add the remaining 1 tablespoon oil. Add broccoli and carrots first; sauté 2–3 minutes. Stir in bell pepper and snap peas; cook another 2–3 minutes until crisp-tender.

   Season with a pinch of salt.

6. Sauce it up. Return the chicken to the skillet. Pour in the Sriracha sauce. Toss to coat and simmer 1–2 minutes, just until the sauce thickens slightly and clings to the chicken and veggies.
7. Assemble the bowls. Add rice or quinoa to each bowl.

   Top with the chicken and veggie mixture. Sprinkle with green onions, sesame seeds, and herbs. Serve with lime wedges.

   Add avocado or peanuts if you like extra richness and crunch.

How to Store

• Fridge: Store leftovers in airtight containers for up to 4 days. Keep toppings (herbs, avocado, lime) separate to keep them fresh.
• Freezer: The chicken and sauce freeze well for up to 2 months; vegetables can soften slightly after thawing. Freeze without rice for best texture.
• Reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce.

  Microwave in 60–90 second bursts, stirring in between.

• Meal prep tip: Portion into individual containers with rice on one side and chicken/veggies on the other. Add fresh toppings just before serving.

Health Benefits

• High in lean protein: Chicken provides protein to help support muscle repair and keep you full longer.
• Veggie-rich: Broccoli, peppers, and carrots bring fiber, vitamins A and C, and antioxidants.
• Balanced macros: With protein, complex carbs, and healthy fats (sesame oil, avocado), this bowl keeps energy steady.
• Lower sodium option: Using low-sodium soy sauce and controlling added salt keeps the overall sodium in check.
• Customizable heat: Capsaicin from chili can add a gentle metabolism boost, and you can adjust the spice to your comfort level.

Pitfalls to Watch Out For

• Overcooking the chicken: Small pieces cook fast. Pull them once they’re no longer pink and have a light sear.
• Soggy vegetables: Keep the heat medium-high and don’t crowd the pan.

  You want crisp-tender, not limp.

• Too much sauce or salt: The sauce reduces as it cooks. Start with less salt on the chicken and taste before adding more.
• Unbalanced heat: If it’s too spicy, add honey and a squeeze of lime. If too sweet, add a splash of soy and Sriracha.
• Watery sauce: Simmer briefly to thicken.

  If needed, stir in 1/2 teaspoon cornstarch mixed with 1 tablespoon water to help it cling.

Recipe Variations

• Swap the protein: Use shrimp (cook 2–3 minutes per side), tofu (press and pan-sear), or sliced steak.
• Go vegetarian: Double the veggies and add crispy tofu or chickpeas. Use tamari to keep it gluten-free.
• Different base: Try brown rice, jasmine rice, quinoa, rice noodles, or mixed greens for a lighter bowl.
• Extra veg: Add mushrooms, zucchini, baby corn, or edamame. Aim for a rainbow for flavor and nutrients.
• Creamy twist: Stir 1–2 tablespoons of plain Greek yogurt or coconut milk into the sauce off heat for a mellow, creamy finish.
• Nutty crunch: Top with roasted cashews, peanuts, or almonds for texture.

FAQ

How spicy is this bowl?

With 2 tablespoons of Sriracha, it’s medium heat for most people.

Use 1 tablespoon for mild, or 3 tablespoons if you love spice. You can always add more at the end.

Can I make it gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce, and check that your Sriracha brand is gluten-free.

Serve with rice or quinoa.

What’s the best way to cook the veggies if I only have frozen?

Frozen veggies work. Sauté over medium-high heat to drive off moisture, and avoid overcrowding the pan. Cook just until heated through and still vibrant.

Can I bake the chicken instead?

Yes.

Toss chicken with 1 tablespoon oil, salt, and pepper. Bake at 425°F (220°C) for 12–15 minutes, then toss with the sauce on the stovetop with the veggies.

How do I make it less sweet?

Reduce honey to 1 tablespoon and add a bit more soy or a dash of rice vinegar. Taste and adjust until it’s balanced for you.

What if I don’t have lime?

Use lemon juice or an extra teaspoon of rice vinegar.

You need a touch of acid to brighten the sauce.

Can I meal prep this for the week?

Absolutely. Portion into containers, store toppings separately, and reheat with a splash of water. It holds well for up to 4 days.

Wrapping Up

This Sriracha Chicken and Veggie Bowl is fast, flexible, and full of flavor.

It’s easy enough for a weeknight and sturdy enough for meal prep. Keep the base the same, swap in your favorite vegetables, and adjust the heat to your taste. With a short ingredient list and a big payoff, it’s a recipe you’ll come back to again and again.