Honey Sriracha Chicken Rice Noodle Bowls are filled with chicken and stir fried vegetables, smothered in a sweet and spicy sauce; all over a big bowl of rice noodles!
So I am sorta on cloud nine. For a few reasons…
First off, this weekend, we really made some headway on decorating our house, along with the babes room. We have decided to accent his room with arrows. I am rather lucky as Dustin is quite the handyman, besides having an engineer mind, he is able to figure out how to build things and execute them. Huge factor as I have a vision in my hand but can neither tell you how to make it nor execute it correctly. Just a few minor details.
Anyways. He decided to build me a few arrows for the little man’s room, along with floating bookshelves. Much like these spice racks from Ikea that I will use for bookshelves. And yes, I informed him they are only $4 a piece, but I believe claiming he built most of the decor in his room is a good bragging right. I will give it to him.
That means this momma doesn’t have to battle Ikea, and probably saving us money in the long run.
Do we both really think I would come out with only those bookshelves? Nada.
Once the shelves are made, I am going to paint them in the three shades of green I have chosen to accent with. I am so giddy to start pulling together this little mans room. I can’t even stand it.
Beyond getting overly excited about baby decorations, I have found a dinner that satisfies my craving for Asian I am having with this pregnancy and comes together in 30 minutes! So drop your phone. Throw away that takeout menu.
The base of this dish is a sweet and spicy sauce that thickens up upon heating. It is filled with fiery sriracha and sweetened up with honey. Once thin chicken strips have been sauteed, crisp veggies are added. I chose red bell pepper, red cabbage, napa cabbage and matchstick carrots. Feel free to add whichever veggies you love in stir fries though. They all will work so get creative!
Once the chicken is cooked on one side, add the veggies, then the sauce is added to the party. The heat will thicken the sauce and become liquid gold that wraps itself around every nook and cranny of the chicken and vegetables. The mixture is then poured over a big bowl of brown rice noodles. If you prefer regular brown rice noodles or can’t find then, feel free to use regular brown rice noodles or even egg and wheat noodles would work great!
I can already tell you this meal is going on repeat for us!
Tools I used to make this recipe:
Honey Sriracha Chicken Rice Noodle Bowls are filled with chicken and stir fried vegetables, smothered in a sweet and spicy sauce; all over a big bowl of rice noodles!
20 minPrep Time
10 minCook Time
30 minTotal Time
Yields 4
Save RecipeIngredients
- Sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons olive oil
- 1/2 teaspoon hot sesame oil
- 3 tablespoons Sriracha
- 3 tablespoons honey
- 1/2 tablespoon rice vinegar
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Stir Fry:
- 1 lb Chicken breasts, cut into thin strips
- 8 ounces brown rice noodles
- 1 red bell pepper, sliced thin
- 1 cup thinly sliced red cabbage
- 2 cups thinly sliced napa cabbage
- 1 cups matchstick carrots
- Garnish:
- Cilantro
- Sliced green onions
Instructions
- In a medium bowl, whisk together the sauce ingredients. Add 1/2 cup of this prepared sauce to a large bag along with chicken and let marinate overnight or at least for 1 hour. Reserve remaining sauce in an airtight container.
- Heat 1 tablespoon of olive oil over medium high heat in a large skillet. Remove chicken from marinade and discard the excess marinade.
- Add chicken to preheated skillet and saute just until no longer pink on one side. Add vegetables and sauté for 2 minutes. Stirring occasionally.
- Whisk sauce to recombine and add to skillet. Simmer until thickened and vegetables are tender-crisp. (May be shorter if you cut your veggies small.)
- Meanwhile, cook rice noodles according to package instructions. Keep a little bit of liquid with the noodles to make sure it doesn't dry out.
- Serve chicken and vegetables over rice noodles.
- Garnish with cilantro and green onions.
Notes
*I like to double the sauce so I can pour some on after!
Hungry for more quick dinners?
{20 Minute} Baked Bang Bang Shrimp Tacos
Spicy BBQ Tex Mex Chicken Burgers with Garlic Butter
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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