Hot Honey Chicken Bowls
Hot Honey Chicken Bowls offer a perfect balance of sweet, spicy, and savory flavors with tender chicken glazed in a sticky hot honey sauce, served over fluffy rice and fresh vegetables for a quick, satisfying meal.
Equipment
- Large Skillet
- Pot
- Mixing Bowl
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons olive oil or avocado oil
- Salt and freshly ground black pepper to taste
- 1/4 cup honey
- 1-2 teaspoons red chili flakes adjust based on heat preference
- 2 tablespoons soy sauce or tamari for gluten-free option
- 2 cloves garlic minced
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth for cooking rice
- 1 medium cucumber thinly sliced or diced
- 1 cup shredded carrots
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- Fresh cilantro or parsley chopped for garnish
- toasted sesame seeds or chopped green onions optional garnish
Instructions
Step 1: Cook the Rice
- Rinse 1 cup of jasmine or basmati rice under cold water until the water runs clear to remove excess starch. Combine the rice with 2 cups of water or chicken broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 2: Prepare the Hot Honey Sauce
- Mix together the honey, red chili flakes, soy sauce, minced garlic, and apple cider vinegar in a small bowl. Adjust chili flakes depending on desired spice level. Set aside to let flavors meld.
Step 3: Cook the Chicken
- Heat 2 tablespoons of olive or avocado oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to skillet in a single layer and cook for 5-7 minutes, turning occasionally, until cooked through and starting to brown.
Step 4: Glaze the Chicken
- Pour the hot honey sauce over the cooked chicken in the skillet. Stir well to coat all pieces evenly. Cook for an additional 2-3 minutes until the sauce thickens and becomes sticky.
Step 5: Assemble the Bowls
- Divide the cooked rice evenly into bowls. Top with hot honey chicken, then add fresh vegetables: cucumber slices, shredded carrots, cherry tomatoes, and avocado slices. Garnish with chopped cilantro or parsley, and sprinkle with toasted sesame seeds or green onions if desired.
Notes
Use chicken thighs for juicier results; adjust spice level by varying chili flakes; sear chicken without overcrowding for crispiness; make extra sauce for drizzling or dipping; swap rice for quinoa or other grains; marinate chicken in half the sauce for 30 minutes before cooking; use fresh garlic for vibrant flavor. Variations include adding sautéed or roasted veggies, swapping protein with shrimp/tofu/tempeh, using different grains, adding nuts for crunch, changing herbs, or adding creamy elements like Greek yogurt or tahini. Store leftovers in airtight containers in the fridge up to 3-4 days; keep fresh veggies separate to avoid sogginess; can freeze cooked chicken and rice up to 2 months.