Our Honey Sriracha Chicken and Rice Noodles is a sticky, sweet-and-spicy stir-fry that delivers all the comfort of takeout using common pantry ingredients and a quick cook time. Bite-sized pieces of chicken get a brief marinade in the sauce, then everything finishes in a hot pan so the glaze thickens and completely coats the noodles and vegetables.
Honey Sriracha Chicken and Rice Noodles
I’m a big fan of a fast, flavorful stir-fry and I’ve been sharing recipes like this for many years. This version originally appeared in 2015; the method and flavor are the same, refreshed here with clearer photos and a few updated tips. The dish is flexible — if you don’t have rice noodles, any Asian-style noodle or a bed of steamed rice works wonderfully.
The sauce is the star: honey and sriracha create a glossy, balanced sweet-heat when combined with soy, mirin, and a touch of rice vinegar. Cornstarch gives the sauce body so it clings to chicken and vegetables, while a quick sear and high heat finish ensure crisp-tender broccoli and perfectly coated noodles.
Why You’ll Love This Dish
- Fast Weeknight Dinner — Ready from prep board to table in about 35 minutes.
- Bold, Balanced Flavor — Honey and sriracha pair with soy and mirin for a sticky, savory glaze.
- Adjustable Heat — Use less sriracha for milder heat or add chili crisp for extra kick.
- One-Pan Finish — Chicken, vegetables, and noodles all finish in the same skillet or wok.
- Great Leftovers — Reheats well; add a splash of water or soy while warming to loosen the noodles.
Recipe Shopping List
Here’s what you’ll want to have on hand. For exact amounts, see the ingredients list in the recipe card below.
- Soy sauce — the salty base; use low-sodium if preferred.
- Honey — for sweetness and glossy texture; maple syrup can substitute in a pinch.
- Sriracha — provides heat and garlic notes; reduce amount for milder flavor.
- Mirin — adds a light sweetness and sheen; replace with rice vinegar + pinch of sugar if needed.
- Rice vinegar — brightens the sauce and balances sweetness.
- Cornstarch — thickens the sauce so it clings to the ingredients.
- Chicken breasts or thighs — bite-sized pieces cook quickly; thighs stay juicier.
- High smoke-point oil — avocado, peanut, or canola work well for stir-frying.
- Broccoli florets and shredded cabbage — sturdy vegetables that hold texture in high heat.
- Rice noodles — soak before use; pad Thai–style rice noodles or similar work best.
How to Make This Recipe
Below is a concise overview of the cooking process. Follow the full recipe card included later for exact quantities and timings while you cook.
- Make the sauce: Whisk soy sauce, honey, sriracha, mirin, rice vinegar, cornstarch, and water until smooth.
- Marinate the chicken: Toss chicken chunks in the sauce and let rest 10–15 minutes.
- Heat the pan: Preheat oil in a large non-stick skillet or a well-seasoned wok over medium-high to high heat until shimmering.
- Stir-fry the chicken: Remove chicken pieces from the marinade with tongs and sear in batches so the pan isn’t crowded, cooking until no longer pink on the outside.
- Finish the dish: Add broccoli, cabbage, and the soaked noodles to the pan with some reserved sauce. Stir-fry 4–5 minutes until vegetables are crisp-tender and the sauce is glossy and thick. Repeat for remaining batches if needed.
Recipe FAQ
Cool completely, then pack in airtight containers. Store in the refrigerator for 3–4 days. Keep a small splash of water or extra soy sauce available when reheating to prevent the noodles from clumping or drying out.
Reheat in a skillet over medium heat with 1–2 tablespoons of water, tossing frequently until warmed through. In the microwave, cover and heat in short intervals, stirring and adding a splash of water as needed.
Yes. Mix the sauce up to 3 days ahead; chop vegetables a day in advance. Cut the chicken earlier in the day and toss it in the sauce shortly before cooking for best texture.
Swap chicken thighs for breasts to increase juiciness. Add bell peppers, carrots, snap peas, or mushrooms for more vegetables. Use tamari for a gluten-free version. Reduce sriracha and increase honey if you prefer a milder, sweeter glaze.
Recipe Card — Honey Sriracha Chicken with Rice Noodles
Honey Sriracha Chicken with Rice Noodles
Rice noodles tossed with tender chicken and crisp vegetables in a glossy honey-sriracha glaze. A quick, family-friendly stir-fry perfect for weeknights.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 5 tablespoons soy sauce
- 5 tablespoons honey
- 3 tablespoons sriracha (reduce for milder heat)
- 1 tablespoon mirin
- 2 tablespoons rice vinegar
- 3 tablespoons cornstarch
- 1/3 cup water
- 3 large chicken breasts, cut into bite-sized pieces
- 2 tablespoons oil (high smoke-point oil like avocado or peanut)
- 3 cups broccoli florets
- 2 cups shredded cabbage
- 8 ounces rice noodles, pre-soaked
Instructions
- Whisk together soy sauce, honey, sriracha, mirin, rice vinegar, cornstarch, and water until smooth and lump-free.
- Place chicken pieces into the sauce and let marinate 10–15 minutes.
- Heat oil in a large non-stick skillet or well-seasoned wok over medium-high to high heat until shimmering.
- Using tongs, lift chicken from the marinade and sear in batches, avoiding overcrowding. Cook until the exterior is no longer pink.
- Add broccoli, cabbage, and soaked noodles to the pan along with some of the reserved sauce. Stir-fry 4–5 minutes until vegetables are crisp-tender and the sauce is glossy and thick. Repeat for remaining chicken if cooked in batches.
Nutrition (per serving)
Calories: 525 · Total Fat: 8g · Saturated Fat: 1g · Cholesterol: 38mg · Sodium: 818mg · Carbohydrates: 91g · Fiber: 6g · Sugar: 15g · Protein: 22g
Nutrition information is an estimate. Consult a trusted source if you need precise data for medical reasons.
