Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
air fryer honey sriracha chicken bowls with dressing and cilantro on top.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Air Fryer Honey Sriracha Chicken Bowls

Recipe by Danielle

Satisfy your sweet & spicy craving with these Air Fryer Honey Sriracha Chicken Bowls – a complete make-ahead friendly meal with marinated chicken thighs, crunchy veggies, and a brilliant cashew lime sauce to bring it all together!

  • Total Time40 minutes
  • Yield4 servings 1x

Ingredients

Scale

For the honey sriracha chicken:

  • 2 garlic cloves, minced
  • 2 tablespoons Sriracha
  • 2 tablespoons runny honey
  • 1 tablespoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon kosher salt
  • 2 pounds boneless skinless chicken thighs, cut into strips and extra fatty pieces removed
  • avocado oil or cooking spray (see note)

For the cashew sauce:

  • 1/4 cup smooth cashew butter 
  • 2-3 tablespoons fresh lime juice (from 1 lime)
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon runny honey
  • 2-4 tablespoons cold water

For the bowls:

  • 1 1/4 cups uncooked rice of choice + cooking liquid
  • 2/3 cup chopped cucumber (Persian cucumbers or English!)
  • 1/2 cup chopped radishes
  • 2 cups packed shredded lettuce or cabbage

Instructions

  1. Marinate the chicken: In a large mixing bowl, whisk together the garlic (2 cloves, minced), sriracha (2 tablespoons), honey (2 tablespoons), soy sauce (1 tablespoon), vinegar (1/2 teaspoon) and salt (1/4 teaspoon) to make a smooth sauce. Add the chicken (2 pounds boneless skinless, cut into strips) and toss well to coat. Set aside while you start the rice and cut the veggies if needed.
  2. Cook the rice: Cook the rice (1 1/4 cups uncooked) as per the package instructions or your preferred method, and then set aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.
  3. Cook the chicken: Prep your air fryer basket by wiping with avocado oil, if not working with a nonstick basket. Place the raw strips of marinated chicken into the basket in a single layer – it’s okay if they are touching a bit, they will shrink slightly as they cook. If they don’t all fit, work in batches. Cook chicken for 14 minutes at 400F, turning and basting with any leftover marinade in the bowl after halfway through cooking.
  4. Make the sauce: Carefully stir the lime juice (2-3 tablespoons or 1 lime) and soy sauce (1/2 teaspoon) into the cashew butter (1/4 cup) until uniform. Don’t worry if stirring the liquids into your cashew butter causes it to seize up and go a bit lumpy. Continue stirring as you thin the sauce with 2-4 tablespoons of cold water to your desired consistency for dipping and drizzling – it will smooth out!
  5. Meal prep it: Divide the cooked rice between four meal prep containers and lay the cooked chicken on top. Place the salad veggies in a separate compartment (mixed together or not), or in separate containers if you’re planning on serving the rice and chicken warm. Divide the cashew butter sauce between four sauce pots and store with the salad. To reheat, add 2 tablespoons water to the rice to create steam, then loosely cover the meal with the lid and microwave on High in 30 seconds blasts until heated through.

Equipment

(affiliate link!)

Notes

Cooking spray: Choose an all-natural cooking spray like pure olive oil for use in your air fryer as additives used in some brands can damage the non-stick coating on your air fryer basket. Always check the manufacturer instructions if you’re unsure! If you’ve never had issues with chicken sticking before, you probably won’t with this recipe.

Cashew butter: Peanut butter will work well in place of the cashew butter but make sure to adjust the soy sauce if your brand of peanut butter is slightly salted.

Skewers: An alternative method for cooking in the air fryer is to use skewers! Soak 12-14 half size wooden skewers (choose the size based on the size of your air fryer) in a bowl of cold water for at least 10 minutes. Thread a couple of pieces of chicken onto each skewer so they’re tightly packed and you’ve used up all the chicken. Follow the same cook time!

Nutrition information estimated with My Fitness Pal.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Lunches
  • Method: Air Fryer
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 meal prep bowl
  • Calories: 602
  • Fat: 17g
  • Carbohydrates: 64g
  • Protein: 46g

Find it online: https://staging.projectmealplan.com/air-fryer-honey-sriracha-chicken-bowls/