Sriracha Peanut Chicken Rice Bowls

Sriracha Peanut Chicken Rice Bowl Meal Prep in a black container.

Sriracha Peanut Chicken Rice Bowls

This Sriracha Peanut Chicken meal prep dish features sriracha coated chicken thighs combined with broccoli and carrots in a sriracha peanut sauce. The rice bowl template recipes make for simple, flavorful, and easy meal prep for your week.
PREP TIME
20 Minutes
COOK TIME
30 Minutes

Per Serving – Makes 5

584 Calories

54g C | 45g P | 21g F

How to Meal Prep Sriracha Peanut Chicken Rice Bowls

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Sriracha Peanut Chicken Rice Bowl Meal Prep in a black container.

Sriracha Peanut Chicken Meal Prep

4.73 from 18 votes
Course: Main Dish
Cuisine: Asian, meal prep
Keyword: chicken, free, gluten free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 servings
Calories: 584kcal
This Sriracha Peanut Chicken meal prep dish features sriracha coated chicken thighs combined with broccoli and carrots in a sriracha peanut sauce. The rice bowl template recipes make for simple, flavorful, and easy meal prep for your week.
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Ingredients

For the Sauce

  • ¼ cup (60 g) soy sauce
  • 2 tbsp (28 g) peanut butter
  • 1 tbsp (15 g) rice vinegar
  • 2 tbsp (42 g) honey
  • 2 cloves (15 g) minced garlic
  • 1 tbsp (15 g) sriracha
  • 2 tsp (10 g) sesame oil

For the Chicken

  • 2 lbs (908 g) boneless skinless chicken thighs
  • 1 tbsp (14 g) mayonnaise
  • 1 tbsp (15 g) sriracha
  • 1 tbsp (15 g) rice vinegar
  • 2 tsp (6 g) onion powder
  • 2 tsp (6 g) garlic powder
  • 1 tsp (6 g) salt

For the Rice Bowls

  • 3 medium (100 g) carrots
  • ½ lb (227 g) broccoli
  • 1 small (150 g) onion
  • 3 cups (450 g) cooked rice
  • 1 tbsp (15 g) oil
  • 2 (15 g) green onions optional
  • ¼ cup (30 g) crushed peanuts optional

Instructions

For the Rice

  • Day old rice is best for these rice bowl style recipes as it has had time to dry out a bit. Frozen rice is also a good choice. I have made these rice bowl meals with fresh rice and the product is still great if you don't want to wait for day old rice.
  • Prepare enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make 2-3 cups of cooked rice depending on the kind of rice you are using.

For the Chicken

  • Preheat your oven to 425 °F.
  • In bowl, add the mayo, sriracha, rice vinegar, garlic powder, onion powder, and salt. Mix together to combine.
  • Add the chicken thighs to the bowl and toss to coat. Marinating this for an hour or two can help make the chicken more flavorful. I never wait for this and just cook it right away and it still tastes awesome.
  • Line a sheet pan with foil or parchment and lay the chicken thighs on top with the smooth side facing down. Roast for 10 minutes then turn the oven to broil and broil for about 5 minutes to brown the chicken. Be careful not to burn the chicken as the broiler is very hot.
  • Allow the chicken to rest for a couple of minutes and then dice it into bite sized pieces.

For the Sauce

  • Mix all of the sauce ingredients in a bowl and stir vigorously.

For the Rice Bowls

  • Cut your onion into thin slices. Chop the broccoli into small, bite sized florets. Shred the carrots into ribbons using a vegetable peeler. Chop the green onion tops into thin slices.
  • In a large skillet over medium high heat, add the broccoli with about ¼ cup of water. This will help it steam and cook to soften. By the time the water boils off, they will be close to being ready and you can cook the remaining vegetables.
  • Make room in the center of the skillet and add 1 tbsp of oil. Dump the onions into the center and cook for about 1-2 minutes so they get some color. Add in the carrots shortly after and cook the vegetables together for another minute or two.
  • Add your cooked rice to the skillet and pour the sauce over the top of the rice and vegetables. Stir to combine and coat the contents of the pan.
  • Add in the chicken and mix. Taste test and adjust the seasonings with salt and pepper as needed. If you want more spice, use more sriracha. Any of the flavors can be adjusted to meet your preferences.

Plating

  • This recipe makes 5 servings. Divide the contents of the skillet evenly into your 5 containers. Top each dish with green onions and crushed peanuts.

Nutrition

Calories: 584kcal | Carbohydrates: 54g | Protein: 45g | Fat: 21g | Fiber: 4g

NUTRITIONAL INFO FOR THE Sriracha Peanut Chicken Rice Bowls

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
270.1g
Protein
222.6g
Fat
105.3g
Calories
2918.5 cals

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This Post Has 11 Comments

  1. Travis

    the Honey Sriracha rice bowls is one of my all time favorites, and this seems like a significant upgrade. Just a small note: it looks like the weights on the sauce differ from the video that you posted today.

  2. Joseph Barker

    This is my new favorite. The day old rice and overnight marinated chicken really make this one pop. Tastes just like something you’d order at a Chinese restaurant.

  3. David Smith

    5 stars
    Loved this one so much that I made it again, and put a twist on it. I ground the chicken, added the marinade to it, then cook it in my pot. Did all the other parts as per the recipe. Tastes great. Peanut butter keeps me from being a cry-ass, and believe me I need things to keep me from being a cry-ass!

  4. Schromen

    5 stars
    Another winner!!

  5. Philip

    Really good. New favorite, up there with the Firecracker Beef, which I also love.

    Thanks for making this.

  6. Allie

    5 stars
    Delicious, easy & fast!
    I’m super slow at cooking , and really easily distracted (these are likely related lol) but even I was able to make this in around 40 minutes!
    Broccoli was expensive so I used half a zucchini to substitute for some of the broccoli (I sliced it into small pieces).
    I didn’t broil the chicken (used convection bake at equivalent of 425) and it still tasted delicious. Thank you for publishing this recipe (which I found via your YouTube).

  7. Taylor

    5 stars
    Made this today and it came out great. I accidentally used the finishing sauce as the marinade so made the sauce again. I also substituted peanut oil for sesame oil.

  8. Sandra O'Guynn

    5 stars
    The entire family loved this recipe. It will be a staple now.

  9. Michael

    Small note, in your video you say 2 medium carrots and the recipe here says 3. They both say 100g though. Not a big deal, but just something I noticed.

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