Hot Honey Chicken Bowls
This dish features succulent chicken glazed with a spicy-sweet hot honey sauce, served over fluffy rice with fresh vegetables. Perfect for a quick yet satisfying meal.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 skillet
- 1 rice cooker or pot
- 1 measuring cups and spoons
- 1 cutting board
- 1 whisk
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup jasmine rice
- 2 tablespoons olive oil
- ¼ cup hot honey Adjust based on spice preference.
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 1 cup broccoli florets
- 1 cup bell pepper, sliced
- ¼ cup chopped green onions For garnish.
- 1 tablespoon sesame seeds For garnish.
Instructions
- Preheat your skillet over medium-high heat and add 1 tablespoon of olive oil.
- In a large mixing bowl, combine the hot honey, soy sauce, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat well.
- Add the marinated chicken thighs to the skillet and sear for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove the chicken and let it rest.
- In the same skillet, add the remaining olive oil and sauté the broccoli and bell pepper for 4-5 minutes until tender but still crisp.
- Meanwhile, cook the jasmine rice according to package instructions, usually about 15 minutes.
- Slice the rested chicken into bite-sized pieces. In a small saucepan, warm the leftover hot honey sauce over low heat until bubbly.
- To assemble the bowls, place a scoop of rice at the bottom, top with sautéed vegetables, and add the sliced chicken. Drizzle with the hot honey sauce.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Adjust the amount of hot honey based on your spice preference.
You can substitute different vegetables such as snap peas or carrots based on your taste.
For added crunch, consider topping with crushed peanuts or cashews.