Sweet & Spicy Hot Honey Chicken Bowl
This Sweet & Spicy Hot Honey Chicken Bowl is a flavorful and customizable meal perfect for weeknight dinners. Featuring crispy chicken coated in a fiery-yet-sweet glaze, served over rice with your favorite toppings, this bowl is a guaranteed crowd-pleaser.
Equipment
- Large bowl
- Whisk
- Measuring cups and spoons
- Large Skillet or Wok
- Spatula or tongs
- Cutting board
- Knife
- Steamer or oven (for broccoli)
- Serving bowls
- Paper towels
- Wire rack (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ cup honey
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp butter
- 1 tsp red pepper flakes optional
- Cooked rice white or brown
- Broccoli florets
- Sesame seeds
- Green onions sliced
- Optional toppings: avocado, shredded carrots, pickled ginger
Instructions
- In a large bowl, combine the chicken pieces, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned.
- Remove the chicken from the skillet and set aside.
- In the same skillet, combine the honey, sriracha, soy sauce, rice vinegar, butter, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring constantly.
- Cook for 2-3 minutes, or until the glaze has thickened slightly.
- Add the cooked chicken back to the skillet and toss to coat evenly with the hot honey glaze.
- Divide the cooked rice between bowls.
- Top with the hot honey chicken.
- Add steamed or roasted broccoli florets, edamame, and any other desired toppings.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately and enjoy!
Notes
For extra crispy chicken, pat the chicken dry with paper towels before coating with cornstarch. Adjust the amount of sriracha and red pepper flakes to control the spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice separately to maintain the chicken's crispiness. Consider adding a squeeze of lime juice to the finished bowl for added brightness. You can substitute chicken breast for chicken thighs, but be careful not to overcook it.