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Hot Honey Chicken Bowls: Quick & Flavorful Weeknight Winner

hot honey chicken bowls with rice and veggies
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These Hot Honey Chicken Bowls feature ultra-crispy chicken tossed in an addictive sweet and spicy sauce, served over rice with fresh vegetables. A perfect, easy weeknight dinner ready in under 40 minutes!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/3 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp avocado oil or other high-smoke-point oil
  • 1/3 cup honey
  • 3 tbsp sriracha, adjust to taste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 4 cups cooked rice (e.g., jasmine or brown rice)
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 2 tbsp sliced green onions, for garnish
  • 1 tsp sesame seeds, for garnish

Instructions

1. Cook rice according to package directions. Prepare vegetables by steaming the broccoli and shredding the carrots. Set aside.

2. Pat chicken pieces completely dry. In a medium bowl, combine the chicken, cornstarch, garlic powder, salt, and pepper. Toss until the chicken is evenly coated.

3. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer cooked chicken to a plate or wire rack.

4. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic until well combined.

5. Reduce skillet heat to low. Pour the hot honey sauce into the skillet and let it simmer for about 30 seconds until it thickens slightly. Add the crispy chicken back to the skillet and toss quickly to coat.

6. Divide the cooked rice among four bowls. Top with the hot honey chicken, steamed broccoli, and shredded carrots. Garnish with sliced green onions and sesame seeds before serving.

Notes

For extra crispy chicken, ensure it’s patted completely dry before coating with cornstarch.

 

Adjust the amount of sriracha to control the spice level to your preference.

 

For easy meal prep, store the chicken, rice, and vegetables in separate airtight containers in the refrigerator for up to 4 days.

Find it online: https://cookingwithramsay.com/hot-honey-chicken-bowls/