Honey-Sriracha Glazed Chicken Bowls with Crispy Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Tender chicken thighs coated in a sticky-sweet-spicy glaze, served over a bed of roasted broccoli and carrots for a vibrant, balanced meal. This asian fusion-inspired quick meals (gluten-free) ready in about 35 minutes pairs Chicken thighs, Honey, Sriracha for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 580 cal/serving

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Ingredients

1 lb, skin-on, boneless Chicken thighs
3 tbsp Honey
2 tbsp Sriracha
1 tbsp Soy sauce
2 cups, chopped into florets Broccoli
1 cup, thinly sliced Carrots
1 tbsp Olive oil
1/2 tsp Garlic powder
1/4 tsp Salt
2 cups, cooked Rice

Equipment for this recipe

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Instructions

Step 1: Pat 1 lb chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/2 tsp garlic powder.
Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp sriracha, and 1 tbsp soy sauce until smooth.
Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy.
Step 4: Flip chicken, pour honey-sriracha glaze over top, and transfer skillet to a preheated 400°F (200°C) oven. Bake for 15-18 minutes until chicken reaches 165°F (74°C) internally.
Step 5: While chicken bakes, toss 2 cups broccoli florets and 1 cup sliced carrots with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 15 minutes until tender-crisp.
Step 6: Divide 2 cups cooked rice between bowls, top with roasted vegetables, then place glazed chicken thighs on top. Drizzle with any remaining pan sauce.

Frequently asked questions

How long does Honey-Sriracha Glazed Chicken Bowls with Crispy Veggies take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Sriracha Glazed Chicken Bowls with Crispy Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Honey-Sriracha Glazed Chicken Bowls with Crispy Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Sriracha Glazed Chicken Bowls with Crispy Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Honey-Sriracha Glazed Chicken Bowls with Crispy Veggies gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.