This honey-sriracha rotisserie chicken bowl recipe is one of my mid-week go-to recipes. You can modify it endlessly depending on what’s in season and your crisper. Best of all, it’s the perfect blend of sweet, spicy, and tangy.
This recipe is similar to my sweet chili chicken bowl, but it has a few small modifications. Most importantly, I use shredded rotisserie chicken meat instead of ground chicken. The sauce goes beyond sweet chili and brings in a slightly more complex flavor with fish sauce and lime juice. Both recipes are perfect for a quick meal, and I’ll make one variation of either at least once a week.
How to make this honey-sriracha rotisserie chicken bowl recipe:
This recipe has a few components: the saucy chicken, the salad, and–my favorite part–the garnishes. The post will outline each component with substitutions and modifications you can make when possible. At the end of the post, I have a mini recipe that transforms leftovers into quick and easy chicken wraps for lunch the next day!
The saucy chicken
Before you start, pick the meat from a whole rotisserie chicken and shred it with your fingers. Sauté it with an onion and scallion whites until the skin crisps up a bit. While the chicken cooks, you’ll make the sauce. Here’s what you need:
- Sriracha: I know there was some drama with the OG Sriracha. I switched to Tabasco Sriracha during the shortages and never looked back. Use whatever brand you prefer here.
- Honey: You can also use maple syrup or brown sugar instead.
- Soy sauce: I use low-sodium soy sauce.
- Fish sauce: You only need a touch. I strongly recommend not skipping this! It adds a really nice oomph of flavor.
- Lime juice: This gives the sauce a welcome tanginess that accents the sweetness perfectly.
- Sesame oil: To round out the intensely sweet, salty, spicy tangy flavors, I add sesame oil for a deeper, nuttier undertone.
Whisk all the ingredients together and pour it straight over the chicken. Season for 5–10 minutes, and then turn off the heat. Keep the chicken warm as you prepare everything else.
The salad
I love the salad. All you do is throw a bunch of herbs and veggies in a bowl with lime juice, sesame oil, and a big pinch of salt and call it a day. Here’s what you need:
- Shredded Napa cabbage: You can use green or Savoy cabbage. You can also use crisp, chopped lettuce. If you prefer tender greens, try it with mixed baby greens. I prefer crunchy greens, so I alternate between shredded cabbage and chopped romaine lettuce.
- Lime juice: If you want it extra zippy, zest your lime into the salad too.
- Scallion greens, cilantro, and Thai basil: These herbs tie everything together. You can use any combination of the herbs you like. If you don’t have Thai basil, try it with a few mint leaves instead.
- Salted peanuts: This adds extra crunchy saltiness, which is really nice with the tender shredded chicken.
- Sesame oil: If you’re not a fan, use avocado or any neutral oil.
- Cucumber: This is just for extra vegetal crunch. You can replace it with any vegetable here. Try it with steamed edamame, chopped bell peppers, broccoli florets, steamed sugar snap peas, or omit it. It won’t be the end of the world without it!
The garnishes
I love to scatter lots of extra finishing touches on this rotisserie chicken bowl. Here are a few ideas:
- Diced avocado: This tastes delicious while making the whole bowl super filling!
- Fresh herbs: I add a few Thai basil leaves and more minced scallion greens.
- Sesame seeds: I love a little extra crunch at the end.
- Crispy shallots: You can buy a jar of fried shallots online. I keep them on hand to finish all sorts of soups, stews, and salads.
- More Sriracha: I didn’t take a picture of it, but I usually throw an extra drizzle or two of Sriracha on top for good measure.
Chicken wrap leftovers
Leftovers the next day maybe my very favorite part of this rotisserie chicken recipe. Here’s what I do the next day:
- The wrap: I love Angelic Bakehouse whole-grain wraps, but any tortilla or wrap works well here.
- Mashed avocado: I mash up a whole avocado and season it with salt and pepper for two wraps.
- Lettuce or salad: If you have leftover salad, use it here. I didn’t, so I used a few leaves of romaine lettuce.
- Veggies: I use a sliced cucumber and red bell peppers.
- Chicken: Warm it up first in the microwave or in a skillet.
- Herbs: I add a few cilantro leaves, but if you have some Thai basil leaves, you can also add them.
Assemble the chicken wraps
- Step 1: Warm two wraps. I throw them on top of the flame on my burner, but you can warm them in the oven or microwave.
- Step 2: Add the avocado. Add half the mashed avocado to the bottom of the wrap. This layer helps stabilize everything else.
- Step 3: Add everything else. I add the warm chicken, a few slices of veggies, and my herbs on top.
- Step 4: Wrap it up! I roll it up, cut it in half, and I’m ready to rock and roll with a filling, delicious lunch for the day.
I hope you loved this honey-sriracha rotisserie chicken bowl recipe as much as I did! I honestly eat these so much that I felt like I was doing a disservice by not sharing the recipe with you all! If you make it, let me know what you think by rating the recipe and dropping a comment below!
Honey-Sriracha Rotisserie Chicken Bowl
Equipment
- Skillet
- Whisk
Ingredients
Chicken:
- 1 tablespoon neutral oil
- 1 onion, peeled and sliced
- 1 rotisserie chicken, meat picked from the bones and shredded; about 4 cups total
- 4 scallion whites, minced
Honey-Sriracha sauce:
- ¼ cup sriracha use more or less depending on heat tolerance
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 lime, juiced
- 1 teaspoon sesame oil
Cabbage salad:
- 4 cups shredded Napa cabbage
- 4 scallion greens, minced
- ½ cup salted peanuts, roughly chopped
- ½ cup loosely packed cilantro, minced
- 12 Thai basil leaves, torn; optional
- ½ English cucumber, trimmed and diced
- 1 lime, juiced
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- Big pinch of salt
Garnishes for serving:
- 1 avocado, peeled, pitted, and diced
- ¼ cup salted peanuts, chopped
- 1 scallion, minced
- 1 lime, cut into 4 wedges
- Thai basil leaves, optional
- Sesame seeds and crispy shallots, optional
Instructions
Prepare the chicken:
- Heat the neutral oil in a skillet over medium heat. Add the onion and sauté for 5 minutes. Add the scallion whites and sauté 1 minute until fragrant. Add the shredded chicken and cook for 8–10 minutes until completely warmed. Any skin in the skillet should be browned and beginning to crisp around the edges.
Make the sauce:
- As the chicken reheats on the stove, whisk together all the ingredients for the sauce until smooth. Taste and adjust the seasonings to your preference.
Finish the chicken:
- Pour the sauce over the chicken and turn the heat to high. Once the sauce boils, reduce the heat to low and toss to coat the chicken. Simmer for 5 minutes. Remove from the heat and keep warm as you finish the rest of the recipe.
Make the salad:
- Combine the cabbage, scallion greens, peanuts, cilantro, Thai basil, and cucumber in a bowl. Add the lime juice, sesame oil, and sesame seeds. Add a big pinch of salt and use your hands to massage the oil and lime juice into the salad. Taste and add more salt if needed. Transfer to a large serving platter.
Prepare the garnishes:
- Arrange the diced avocado, peanuts, minced scallions, lime wedges, and Thai basil leaves on a small platter.
To serve:
- Transfer the warm chicken to a large serving platter. Divide the salad between plates and spoon the chicken on top. Serve the platter of garnishes at the table, along with additional sesame seeds or crispy shallots, if you like. Enjoy!
