Honey Sriracha Chicken Rice Bowls

Enjoy flavorful Honey Sriracha Chicken Rice Bowls for dinner this week! Place the chicken, onion and red bell pepper in the slow cooker with honey, soy sauce and water. Cook for 4 hours. Steam brown rice and snow peas, then layer the rice, chicken and its sauce and snow peas in a bowl for serving. Slightly sweet with a zing of spice, Honey Sriracha Chicken Rice Bowls make a well-loved, simple and healthy weeknight meal for the whole family.

pouring honey sriracha sauce on a rice bowl

This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.

Sweet (but not too sweet) and spicy is where it’s at for entrees these days. For me, at least.

Also, slow cooker meals are where it’s at.

As a parent whose child has been home for the last three-ish weeks, I don’t have nearly as much time to spend in the kitchen. Active toddlers don’t allow for much kitchen work unless it’s naptime – and let’s be real, during naptime, this mama gets rest, too – so I’ve turned to the slooooooow cooker.

close up of honey sriracha chicken rice bowl

In an attempt to share more slow cooker meals here, I’ve been tinkering with our tried and true favorites.

This is not one of them.

In fact, this random effort from last weekend turned out better than I could have possibly imagined.

This recipe received the approval of my spicy food-loving husband, our adventurous-but-occasionally-weird-about-onions toddler and me, the least adventurous of the bunch.

We’ve talked about this before: the picky food blogger. Yes, I know. My list of no-go foods is long, and neither my husband, nor my toddler are impressed because they’d like to eat all the food.

honey sriracha chicken rice bowls with forks

The chicken hits your tongue with a sweet note, and the heat comes on in the end. But it’s not too much, and the sweet and spice are well balanced. Additionally, the onion and red bell pepper meld into the sauce beautifully, adding to the overall flavor.

And that sauce? Well, I could drink it. I’d venture to say my husband and daughter would do the same if given the chance.

Then, you’ll steam brown rice and snow peas… and voila! You’ve got a tasty one-bowl meal that everyone will love.

two honey sriracha chicken rice bowls with forks

Erin’s Recommended Tools/Products for Honey Sriracha Chicken Rice Bowls

close up of honey sriracha chicken rice bowl

Sound like something your fam would enjoy?

Here’s how we made this flavorful, Asian-inspired dish:

pouring honey sriracha sauce on a rice bowl
Yield: 6 servings

Honey Sriracha Chicken Rice Bowls

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Enjoy flavorful Honey Sriracha Chicken Rice Bowls for dinner this week! Place the chicken, onion and red bell pepper in the slow cooker with honey, soy sauce and water. Cook for 4 hours. Steam brown rice and snow peas, then layer the rice, chicken and its sauce and snow peas in a bowl for serving. Slightly sweet with a zing of spice, Honey Sriracha Chicken Rice Bowls make a well-loved, simple and healthy weeknight meal for the whole family.

Ingredients

Slow Cooker Chicken

  • 2 lbs. chicken breasts
  • 2 tablespoons cornstarch
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 5 garlic cloves, minced
  • ½ cup honey
  • ¼ cup + 2 tablespoons low-sodium soy sauce
  • ¼ cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons granulated garlic
  • ½ teaspoon red pepper flakes
  • Freshly ground black pepper, to taste

Bowl

  • Slow Cooker Chicken
  • 2 cups brown rice, cooked according to the product’s instructions
  • 1 ½ lbs . snow peas

Instructions

  1. On a clean cutting board, trim any fat from the chicken breasts and cut into bite-sized pieces. Transfer to a bowl, toss in the cornstarch, then set aside.
  2. In the slow cooker, place the chicken, along with the onion, red bell pepper and garlic. Using a spoon, toss until combined.
  3. Measure the honey, soy sauce, water, Worcestershire sauce, Sriracha sauce, granulated garlic, red pepper flakes and black pepper into the bowl of the slow cooker.
  4. Set the slow cooker to high, and cook for FOUR hours. (Alternatively, you can set the slow cooker to low and cook for 5-6 hours, or until the chicken is fork tender and the sauce has come together.)
  5. When the chicken is done cooking, turn the slow cooker to the WARM setting.
  6. While the chicken is on warm, cook the brown rice, and steam the snow peas.
  7. Layer the rice, chicken and snow peas into a bowl with the sweet-spicy sauce. Enjoy warm!

Notes

If you enjoy your chicken really spicy, feel free to add a another tablespoon of Sriracha sauce.

If you want to cook this dish on the LOW setting, this dish will be done in 6-7 hours instead of the 4 listed below. Be on the lookout for the sauce thickening and the chicken being fork-tender.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 526Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 142mgSodium: 402mgCarbohydrates: 55gFiber: 5gSugar: 30gProtein: 57g

Nutrition facts are an estimate and not guaranteed to be accurate.

How much did you love this recipe?

Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate!

Striped Bowl of Honey Sriracha Chicken

What is your favorite slow cooker meal?

Similar Posts

24 Comments

  1. Ooo THIS is what I want for dinner! It looks fantastic 😀 We love sriracha over here!

  2. Officially STARVING at 8:11am…. I am having these for lunch the moment I get back from vacay next week!

    1. Sorry / not sorry. If you lived closer, I would’ve shared…

      That said, I totally support you making this for lunch when you’re back home from vacay. ENJOY!

  3. We have to make this ASAP, because Ryan is on a huuuuge sriracha kick! He dipped his entire spoon into sriracha last week when I made buffalo chicken chili, popped it in his mouth before I could stop him, and then said “Mmmm! Chacha!” And now, he’s been asking for it (both the red and green versions) on everything. He points to his plate and demands “More chacha Mama!” I’ll have to double (or triple) the sriracha and then pour more on the side for dipping to satisfy the spicy-loving toddler in my life!

    1. !!! I love that Ryan is on a “Chacha” kick and that he loves the spicy food. He and Lady A would toooooootally get along because she’s super into spice, too. Please let me know what y’all think of it, and enjoy! We went light on the spice, but you can easily double or triple the Chacha (I’m calling Sriracha this from now on) to add some more spice to the dish!

  4. What is granulated garlic as opposed to the fresh garlic called for in the recipe? Can it be substituted? Sounds like a yummy dish and I’d like to make it for dinner tonight!

    1. Hi Renise! I think granulated garlic would work as opposed to fresh garlic here. 🙂 Personally, I love the flavor of fresh garlic, but if you don’t have it on hand, granulated could work fine. Let me know how it works for you!

Leave a Reply

Your email address will not be published.