Flavor-packed and perfect for prepping ahead, these Hot Honey Chicken & Rice Bowls combine spicy-sweet chicken, fluffy rice, and crunchy veggies in a simple, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 ½ lbs boneless skinless chicken thighs or breasts, diced
2 tbsp cornstarch
1 tbsp neutral oil
½ tsp salt
¼ tsp pepper
⅓ cup honey
2 tbsp soy sauce (or tamari)
2 tbsp rice vinegar or apple cider vinegar
1 tsp red pepper flakes (adjust as needed)
2 garlic cloves, minced
1 tsp fresh ginger, grated
3 cups cooked rice (white or brown)
1 cup shredded carrots
1 cup sliced cucumber
½ cup shredded red cabbage
2 tbsp sliced green onions
1 tsp sesame seeds (optional)
Instructions
-
Toss chicken pieces with cornstarch, salt, and pepper until well coated.
-
Heat oil in a skillet over medium-high. Cook chicken in batches until golden and fully cooked, 4–5 minutes per side.
-
In a bowl, whisk honey, soy sauce, vinegar, chili flakes, garlic, and ginger.
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Add sauce to the pan and cook for 2–3 minutes, stirring, until the glaze thickens and coats the chicken.
-
Divide rice into bowls or containers. Add the glazed chicken and vegetables.
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Garnish with green onions and sesame seeds. Let cool before storing.