Description
A vibrant and flavorful Hot Honey Chicken Bowl featuring tender, sweet and spicy chicken served over fluffy rice and fresh vegetables, perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 1 tablespoon hot sauce, or more to taste
Bowl Components
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber, sliced or diced
- 1/2 cup red cabbage, thinly sliced
- 1/4 cup pickled red onions (optional)
- Fresh cilantro or green onions, for garnish
Instructions
- Prepare the chicken: In a medium bowl, toss the bite-sized chicken pieces with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 5 to 6 minutes until the chicken is browned on the outside and fully cooked through.
- Make the hot honey sauce: While the chicken cooks, combine the honey and hot sauce in a small bowl. Pour the mixture over the cooked chicken in the skillet and toss to coat each piece thoroughly.
- Caramelize the sauce: Continue cooking the chicken and sauce together for an additional 1 to 2 minutes, allowing the sauce to thicken and become sticky and caramelized around the chicken pieces.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the hot honey chicken, shredded carrots, sliced cucumber, red cabbage, and pickled red onions if using.
- Garnish and serve: Sprinkle fresh chopped cilantro or green onions over each bowl. Serve the Hot Honey Chicken Bowls warm for a comforting and flavorful meal.
Notes
- For extra crunch, sprinkle toasted sesame seeds or chopped peanuts on top before serving.
- Adjust the spice level by varying the amount of hot sauce to your preferred heat tolerance.
- Substitute cooked quinoa or cauliflower rice for a lighter, low-carb option.
- Use gluten-free hot sauce to keep this dish gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 18g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
