Make this spicy honey sriracha chicken with rice noodles tonight for a quick dinner packed full of flavor. This is really simple to throw together, and you can customize the heat to your family’s tastes. 

Spicy Honey Sriracha Chicken with Rice Noodles

I just love chicken + broccoli combinations, and anytime I can come up with a new dish that can support those two ingredients, I’m all over it! It also helps that broccoli is one of the only vegetables that my kids don’t balk at eating – so I tend to default to that quite a bit. Sometimes you just have to go with what works.

I love doing rice noodles instead of rice for the kids. Not only are they great tasting, they are also WAY less mess than rice.

Every time I reach for rice for an “easy” side dish for dinner, I kick myself during clean up because seriously? What’s worse than a bunch of sticky rice stuck to the floor, the chairs, and the table?

Not much as far as dinner messes are concerned!

More great Asian-inspired recipes here!

Instant Pot Pork Tenderloin Teriyaki
Honey Pecan Shrimp
20 Minute Thai Spiced Tonkatsu
Fried Pork Dumplings
Mongolian Beef
Egg Rolls Recipe

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Yield: 6 people

Spicy Honey Sriracha Chicken with Rice Noodles

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Delicious rice noodles are the base for this super flavorful honey sriracha chicken recipe. Your whole family will love it!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 5 tablespoons soy sauce
• 5 tablespoons honey
• 3 tablespoons sriracha, that much makes it fairly spicy. Use less if you can't handle the heat.
• 1 tablespoon mirin
• 2 tablespoons rice vinegar
• 3 tablespoons corn starch
• 1/3 cup water
• 2-3 large chicken breasts, cut into bite-sized chunks
• 2 tablespoons oil, Use something with a high smoke point. I like avocado oil for this.
• 3 cups broccoli florets
• 2 cups shredded cabbage
• 8-10 oz rice noodles, pre-soaked

Instructions

1. Combine the soy sauce, honey, sriracha, mirin, rice vinegar, corn starch, and water. Mix until combined and there are no lumps left.
2. Place the sauce in a bowl or a large baggie with the chicken chunks. Let marinate for 10-15 minutes.
3. Place the oil into a large non-stick frying pan or a well-seasoned wok and let preheat over medium-high to high heat until it is hot and shimmering.
4. Using tongs, take the chicken out of the marinade/sauce mixture, and quickly stir fry. You may have to do this in two batches. You don't want your pan completely full.
5. Quickly stir-fry the chicken until the outsides are no longer pink. Add in the broccoli, cabbage, and pre-soaked noodles. Add in some of the excess sauce/marinade, and stir fry for 4-5 minutes, or until vegetables are cooked and sauce is thickened. Repeat with the rest of the ingredients if necessary.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 38mgSodium: 818mgCarbohydrates: 91gFiber: 6gSugar: 15gProtein: 22g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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