Honey Sriracha Rice Bowls

Meal prep these Honey Sriracha Rice Bowls in under an hour

and have your lunches ready for the week. Made using
chicken thighs coated in a honey sriracha garlic sauce and
paired with carrots, broccoli, onions and rice.

Prep Time Cook Time Total Time

4.90 from 39 votes
15 mins 35 mins 50 mins

Course: Main Dish Cuisine: Asian, meal prep

Keyword: chicken, free, meal prep Servings: 6 servings Calories: 575kcal

Ingredients

For the Rice Bowls

1089.6 g boneless skinless chicken thighs
720 g cooked rice
408 g broccoli
180 g carrots
150 g onion
60 g green onions
9 g minced garlic
18 g oil
oil spray

For the Sauce

54 g soy sauce GF if needed
27.6 g lime juice
48 g sriracha
12 g sesame oil
100.8 g honey
9 g garlic

Instructions

For the Rice

1. Cook enough rice to yield 4.8 cups (720g) of cooked rice. 1 cup of dry rice will
make between 2-3 cups of rice depending on what kind you use.
For the Sauce
1. Mince some garlic cloves until you have 1.2 tbsp (18g) of garlic.
2. Place a bowl over a scale and add in the soy sauce, lime juice, sriracha,
sesame oil, honey, and 0.6 tbsp of the garlic.
3. Stir the sauce until the the honey is incorporated and the garlic is distributed
throughout.

For the Chicken

1. Preheat your oven to 425°F (217°C).
2. Place the chicken thighs into a large bowl. Cut off any excess fat or skin from
the thighs.
3. Pour roughly ⅓-½ of the sauce over the top of the chicken and mix it with the
chicken until it is completely coated. Allowing it to marinate for 30 minutes to
aa couple of hours is best but if you want to just cook it immediately, that will
do.
4. Line a sheet pan with foil and lay the chicken thighs smooth side down on the
sheet pan, ensuring enough space between each thigh to promote proper
browning.
5. Roast the chicken for 10-12 minutes.
6. After 10-12 minutes, turn the oven to broil and place the sheet pan on the top
rack, under the broiler if it is not already there. Watch the chicken closely as it
will be prone to burning.
7. Broil the chicken for 3-5 minutes on each side until you are happy with the
level of browning on the chicken.
8. Once finished, remove from the oven and allow it to rest before cutting.

For the Vegetables

1. While the chicken is cooking, wash and cut all of your vegetables.
2. Cut the onion into thin slices, the carrots into a medium dice on a bias, the
broccoli into small florets, and the green onions into thin slices. Save the
green onion tops for a garnish and add the whites to your onion pile.
3. Heat a large skillet over medium high heat and add in 0.6 tbsp of oil. Add in
the carrots and broccoli first. Cook them for a few minutes to develop a small
amount of browning and then drizzle over a few tablespoons of water to
create steam and help them cook a bit faster.
 4. Create some room in the center of the skillet and add the remaining 0.6 tbsp
of oil. Dump in the onions and garlic. Cook for a couple of minutes until the
onions just start to develop some color and then mix into the rest of the
vegetables.
5. Measure out 4.8 cups (720g) of cooked rice and add to the skillet.
6. Pour over the remaining sauce and mix to combine.
7. Toss the chicken thighs around on the sheet pan to coat them in any
juices/sauce on the pan. Cut the chicken into a medium dice and add to
skillet.
8. Mix everything together and taste test. Adjust flavor with salt, pepper, or any
of the sauce components as you see fit.

Plating
1. The recipe makes 6 servings. Divide the contents of the skillet evenly into the
6 containers. This meal will last for up to 5 days in the fridge.
2. Reheat in the microwave and top with more sriracha.

Nutrition
Calories: 575kcal | Carbohydrates: 62g | Protein: 39g | Fat: 19g