Hot Honey Chicken Bowls
These flavorful Hot Honey Chicken Bowls combine spicy, sweet, and savory elements for a satisfying meal. Tender pieces of chicken are marinated in a hot honey sauce, served over rice with fresh vegetables, and topped with a drizzle of extra hot honey. Perfect for a weeknight dinner!
Equipment
- 1 bowl
- 1 whisk
- 1 skillet
- 1 cooking pot
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken thighs
- ¼ cup hot honey Adjust based on your spice preference.
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 cup jasmine rice Rinse under cold water until clear.
- 2 cups mixed bell peppers, sliced You can substitute with any of your favorites.
- 1 cup broccoli florets
- ¼ cup chicken broth
- to taste salt
- to taste pepper
- optional fresh cilantro for garnish
Instructions
- In a bowl, combine the hot honey and soy sauce. Mix well.
- Cut the chicken thighs into bite-sized pieces and add them to the honey-soy mixture. Marinate for at least 10 minutes.
- While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a cooking pot, combine the rinsed rice and 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
- In a skillet, heat olive oil over medium heat. Add the marinated chicken to the skillet, cooking for about 7-10 minutes, or until the chicken is cooked through and golden brown. Stir occasionally to prevent sticking.
- Add the sliced bell peppers and broccoli florets to the skillet. Pour in the chicken broth and stir everything together. Cook for an additional 5 minutes until the vegetables are tender. Season with salt and pepper to taste.
- To serve, place a scoop of rice in each bowl and top with the hot honey chicken and vegetables. Drizzle with extra hot honey if desired, and garnish with fresh cilantro.
Notes
Adjust the amount of hot honey based on your spice preference.
You can substitute the vegetables with any of your favorites, such as snap peas or carrots.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.