Description
Savor the sweet heat of our Hot Honey Chicken Bowl! Quick & comforting with a spicy kick. Perfect for busy nights or a healthful meal fix.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5g) garlic powder
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (1g) black pepper
- ⅓ cup (80ml) honey
- 2 tablespoons (30ml) hot sauce (like Sriracha or Frank’s RedHot)
- 2 tablespoons (30ml) butter
- 1 tablespoon (15ml) apple cider vinegar
- 2 cloves garlic, minced
- 2 cups (370g) cooked rice (white or brown)
- 2 cups (130g) broccoli florets, steamed
- 1 large avocado, sliced
- 1 cup (150g) cherry tomatoes, halved
- ¼ cup (10g) green onions, thinly sliced
- Lime wedges and cilantro for garnish
Instructions
- In a medium bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, salt, and pepper. Toss until evenly coated and let marinate for at least 10 minutes.
- Make the hot honey sauce by combining honey, hot sauce, butter, apple cider vinegar, and minced garlic in a small saucepan over medium-low heat. Stir until butter melts and sauce is well combined, about 3-4 minutes. Remove from heat.
- Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (working in batches if necessary). Cook for 4-5 minutes without disturbing, then flip and cook for another 3-4 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Pour two-thirds of the hot honey sauce over the cooked chicken. Toss to coat evenly and simmer for 1-2 minutes until the sauce bubbles and glazes the chicken.
- Divide cooked rice among four bowls. Arrange the glazed chicken, steamed broccoli, avocado slices, and cherry tomatoes around the rice.
- Drizzle the remaining hot honey sauce over each bowl. Garnish with sliced green onions, fresh cilantro, and lime wedges.