Honey Sriracha Chicken and Rice Noodles
Our Honey Sriracha Chicken and Rice Noodles is a sticky, spicy, sweet stir-fry that hits that takeout craving with pantry staples and a fast cook time. The chicken gets a quick dip in the sauce, then everything cooks in a hot pan so the glaze thickens and coats the noodles.
Honey Sriracha Chicken and Rice Noodles
My love of a good stir fry is known far and wide, both at home and here on the internets, and I've shared most of them right here on my own little plot of digital land for the last 16+ years. This recipe was originally published back in 2015. The recipe is the same, but I've updated the photos since a lot changes in 10 years on the photography front.
This recipe is super simple to make, and if you don't have rice noodles hanging around, you can use any kind of Asian noodles, or no noodles at all. This would be just as good served over a big pile of steamed rice and it is stir fried with noodles.
Why You'll Love This Dish
- Fast Weeknight Cook - From cutting board to bowl in about 35 minutes.
- Big, Bold Flavor - Honey + sriracha + soy makes a sticky glaze that tastes like your favorite stir-fry spot.
- Easy Heat Control - Use less sriracha for mild, or add chili crisp for more bite.
- One-Pan Dinner - Chicken, veggies, noodles, sauce, done.
- Great For Leftovers - Reheats well with a splash of water to loosen the noodles.
Serve with my Smash Mandu!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Soy Sauce - The base of the whole sauce; low-sodium works if you want more control.
- Honey - Adds sweetness and helps the glaze get sticky; maple syrup can pinch-hit in a hurry.
- Sriracha - Brings heat and garlic punch; sambal oelek works if you want a chunkier chili vibe.
- Mirin - Light sweetness and shine; swap with a little rice vinegar plus a pinch of sugar if needed.
- Rice Vinegar - Bright tang that keeps the sauce from tasting flat; apple cider vinegar works in a pinch.
- Cornstarch - Thickens the sauce so it clings to chicken and noodles.
- Water - Loosens the sauce so it mixes smooth and cooks evenly. It also cuts the sodium a bit, too.
- Chicken Breasts - Lean, quick-cooking protein; boneless thighs stay extra juicy and are hard to mess up.
- High Smoke Point Oil - Avocado, peanut, or canola keep the pan hot without burning.
- Broccoli Florets - Crunchy and sturdy in high heat; broccolini is a nice swap.
- Shredded Cabbage - Adds texture and stretches the dish; coleslaw mix is a great shortcut.
- Rice Noodles - Soak first, then finish in the pan; pad Thai-style noodles are perfect here.
Have some Egg Rolls!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix The Sauce: Whisk soy sauce, honey, sriracha, mirin, rice vinegar, cornstarch, and water until smooth with no lumps.
- Marinate The Chicken: Toss chicken chunks in the sauce and let sit 10-15 minutes.
- Heat The Pan: Preheat oil in a large non-stick skillet or seasoned wok over medium-high to high until shimmering.
- Stir-Fry The Chicken: Lift chicken out with tongs and sear in batches until the outside is no longer pink.
- Finish The Stir-Fry: Add broccoli, cabbage, and soaked noodles. Pour in some sauce and stir-fry 4-5 minutes until veggies are crisp-tender and the sauce turns glossy and thick. Repeat if you cooked in batches.
Try our Cucumber Kimchi!
Recipe FAQ
Cool completely, then pack into airtight containers. It holds well in the fridge for 3-4 days. Keep a small splash of water or extra soy sauce handy for reheating.
Warm in a skillet over medium heat with 1-2 tablespoons water, tossing often. Microwave works too, just cover and stir halfway through, adding a splash of water to loosen the noodles.
Yes. Mix the sauce up to 3 days ahead and chop the veggies a day ahead. You can cut the chicken earlier in the day, then toss it in the sauce 10-15 minutes before cooking.
Chicken thighs swap in easily. Add bell peppers, carrots, snap peas, or mushrooms. For gluten-free, use tamari in place of soy sauce. For less heat, cut sriracha in half and add a little extra honey.
More Stir Fry Recipes
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Honey Sriracha Chicken with Rice Noodles
Delicious rice noodles are the base for this super flavorful honey sriracha chicken recipe. Your whole family will love it!
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 cornstarch
- ⅓ cup water
- 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 ounces rice noodles, pre-soaked
Instructions
- Combine the soy sauce, honey, sriracha, mirin, rice vinegar, corn starch, and water. Mix until combined and there are no lumps left.
- Place the sauce in a bowl or a large baggie with the chicken chunks. Let marinate for 10-15 minutes.
- 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.
- 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.
- 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:
8Serving Size:
1Amount 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!
Nicole this dish is awesome!!! I also support all combinations of chicken + broccoli and am picking up my Zaycon Fresh Chicken Breast today! Yay!
Woo-hoo!! You are going to love it!!
Balsamic Chicken, hands down!
Oooh- That's one of my favorites too!!
Love the tip about rice noodles instead of actual rice! And your dish with Zaycon chicken looks absolutey dee-ish.
Tracey @ The Kitchen is My Playground
Thanks, Tracey! Rice noodles can be a pretty big nightmare to clean up too, but my kids seem to get more of those in their actual mouths than with regular rice. 😉
Ohmygosh I want this! It looks SO incredibly delicious, Nicole!
Thanks, Cathy!! I appreciate it!
I so want to make this! Your ribs recipe looks amazing too. Yum- this just might encourage me to get more creative with cooking!
Mission.Accomplished. 😉 Thanks for stopping by!
This recipe looks PERFECT for our next MYO takeout night! I love to grill chicken in the summer!
THanks, Ashleigh!
I love chicken Alfredo!
This looks absolutely amazing! I want to try Zaycon chicken!
Thanks, Ashley! You totally can! 😀
Looking forward to trying this! My husband loves sriracha anything. Quick question - how long would you say to pre-soak the noodles? Cold water? Hot?
Hi Megan! I presoaked the noodles for about 20 minutes I believe. Just follow the directions on the package of whatever noodles you choose. Some brands will differ.
Made this for dinner tonight - only change was to decrease the amount of sriracha to 2 tbsp. So good! I added a squeeze of lime at the end and a cilantro garnish. Thanks for the recipe!
Yay! So glad you enjoyed it. I love your additions!