If you're looking for a dish that perfectly balances heat and sweetness, look no further than Hot Honey Chicken Bowls! This vibrant meal features juicy, tender chicken coated in a spicy honey glaze, served over a bed of fluffy rice and topped with fresh vegetables. The combination of flavors and textures makes these bowls incredibly satisfying and perfect for lunch or dinner. Whether you’re meal prepping for the week or serving a crowd, these Hot Honey Chicken Bowls will become a favorite in your household!
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The sweet and spicy honey glaze elevates the chicken, creating a mouthwatering experience.
- Customizable: Feel free to add your favorite vegetables, grains, or toppings to suit your taste.
- Healthy and Filling: Packed with protein and veggies, these bowls are both nutritious and satisfying.
Ingredients List
To make Hot Honey Chicken Bowls, you will need the following ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Hot Honey Glaze:
- 1/3 cup honey
- 1 tablespoon sriracha (or more, to taste)
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional: Red pepper flakes (for extra heat)
For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup broccoli florets (steamed or roasted)
- 1 cup bell peppers (sliced)
- 1/2 cup green onions (sliced)
- Sesame seeds (for garnish)
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Prepare the Chicken
- Season Chicken: Season the chicken thighs with salt and pepper on both sides.
- Heat Oil: In a large skillet, heat the olive oil over medium-high heat.
- Cook Chicken: Add the chicken to the skillet and cook for 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 2: Make the Hot Honey Glaze
- Combine Ingredients: In a small saucepan over low heat, whisk together the honey, sriracha, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and red pepper flakes (if using).
- Heat the Glaze: Cook the mixture for about 2-3 minutes, stirring frequently, until it’s warmed through and slightly thickened.
Step 3: Assemble the Bowls
- Slice Chicken: Slice the cooked chicken into bite-sized pieces.
- Coat with Glaze: Drizzle the hot honey glaze over the sliced chicken, tossing to coat evenly.
- Prepare the Bowls: In serving bowls, layer the cooked rice, followed by the glazed chicken, steamed broccoli, and sliced bell peppers.
Step 4: Garnish and Serve
- Add Toppings: Top each bowl with sliced green onions and sesame seeds for added flavor and crunch.
- Serve Hot: Enjoy your Hot Honey Chicken Bowls warm, and feel free to drizzle extra glaze on top if desired.
Variations & Substitutions
- Vegetarian Option: Substitute chicken with tofu or chickpeas for a plant-based version.
- Spicy Variations: Adjust the amount of sriracha or add jalapeños for extra heat.
- Grain Alternatives: Use quinoa, cauliflower rice, or farro instead of traditional rice for a different base.
Storage & Reheating Instructions
- Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken and vegetables in a skillet over medium heat until warmed through. Alternatively, you can microwave them in short intervals until hot.
FAQs
Can I make the glaze ahead of time?
Yes! You can prepare the hot honey glaze in advance and store it in the refrigerator for up to a week. Just reheat before using.
Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
What can I serve with these bowls?
These bowls are delicious on their own, but you can serve them with a side salad or steamed dumplings for a complete meal.
Conclusion
These Hot Honey Chicken Bowls are a deliciously satisfying meal that combines sweet and spicy flavors for an unforgettable dining experience. Perfect for busy weeknights or meal prep, this dish is sure to become a favorite in your kitchen. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments! For more delicious recipes, visit https://eldralys.com/ for culinary inspiration. Enjoy your cooking adventure!
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Hot Honey Chicken Bowls: A Spicy-Sweet Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Juicy, tender chicken coated in a spicy honey glaze, served over rice with fresh veggies—these Hot Honey Chicken Bowls are a bold and balanced meal perfect for any day of the week.
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Hot Honey Glaze:
- 1/3 cup honey
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional: Red pepper flakes
- For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup broccoli florets (steamed or roasted)
- 1 cup bell peppers (sliced)
- 1/2 cup green onions (sliced)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side or until internal temperature reaches 165°F. Remove and let rest before slicing.
- Make the Glaze: In a small saucepan over low heat, combine honey, sriracha, soy sauce, vinegar, garlic powder, paprika, and optional red pepper flakes. Simmer for 2–3 minutes, stirring frequently.
- Assemble the Bowls: Slice cooked chicken, coat with hot honey glaze. In serving bowls, layer rice, chicken, broccoli, and bell peppers.
- Garnish: Top with green onions and sesame seeds. Drizzle with extra glaze if desired. Serve warm.
Notes
Substitute tofu or chickpeas for a vegetarian version. Use tamari for gluten-free. Try quinoa or cauliflower rice as an alternative base. The glaze can be made ahead and refrigerated up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
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