Honey-Sriracha Chicken Noodle Bowls

chicken tenders, stir-fry vegetables, pad Thai noodles, spicy sauce

Past Meals

Calories: 546 | Allergens: Contains Soy (Soy Sauce) + Gluten (Soy Sauce + Flour); Noodles processed in a facility that also processes Tree Nuts (Coconut) + Soy | Excellent Source of: Protein, Vitamin C | Good Source of: Fiber, Vitamin A


  • - Chef's Knife
  • - Colander
  • - Large Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan
  • - Whisk

What You Need:

  • - All-Purpose Flour
  • - Canola Oil

What We Send:

  • - Chicken Tenders
  • - Honey
  • - Minced Garlic
  • - Minced Ginger
  • - Pad Thai Noodles
  • - Red Wine Vinegar
  • - Soy Sauce
  • - Sriracha
  • - Stir-Fry Vegetables

Wine Pairings by @grapefriend

Sweet honey and lots of spice call for a refreshing Provençal Rosé.

Beer Pairings

The crisp, dry finish of an American pale lager tames the burn of the spicy sauce.

TK Table Talk:

What fictional place would you most like to visit?

What To Do:

Honey-Sriracha Chicken Noodle Bowls - Step 1

1. Brown Chicken: Cut chicken into bite-size pieces. Heat 1 tablespoon canola oil in a large skillet. Cook 5 minutes or until browned.

Honey-Sriracha Chicken Noodle Bowls - Step 2

2. Cook Vegetables: Add vegetables and 2 tablespoons water to skillet. Cover and cook 6 minutes or until vegetables are tender.

3. Cook Noodles: Bring a medium saucepan of water to a boil. Add noodles; cook 2 minutes. Drain, and rinse with cold water.

Honey-Sriracha Chicken Noodle Bowls - Step 3

4. Make Sauce: Whisk together 1 tablespoon canola oil, ginger, soy sauce, vinegar, honey, garlic, sriracha, cup water, and 1 tablespoon all-purpose flour in a medium bowl.

Honey-Sriracha Chicken Noodle Bowls - Step 4

5. Finish Noodles: Add noodles to chicken and vegetables in skillet. Pour in sauce. Simmer 3 minutes or until sauce is thickened.

To Serve: Divide noodles evenly between 2 bowls.

Pro Tip:

Make this dish gluten-free by substituting cornstarch for the flour and tamari for the soy sauce.
Spice it Up!: Add ¼ teaspoon crushed red pepper to the sauce to give this dish even more of a kick.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.