Hot Honey Chicken and Rice Bowls
Ingredients
- ½ choney
- 1 ½ tbspmirin
- 1 tbspsriracha
- 2 tspgarlic
- 2 tspginger
- ½ tspgochugaru
- ¼ tspMSG
- 1 smallhead of broccoli
- 1 mediumred bell pepper
- ⅝ ccarrots
- 1 tbspsesame oil
- 4boneless
skinless chicken thighs
- 2 tspsoy sauce
- 1 tspsesame oil
- 1 tspAll-Purpose MSG Seasoning (or salt and pepper
- 4 ccooked white rice
Directions
To make the hot honey drizzle
- 1
Place a small saucepan over low heat. Add all of the ingredients for the Hot Honey Drizzle to the pan and whisk to combine.
- 2
Bring the mixture to a low simmer. As soon as it's fully bubbling (less than 15-30 seconds), remove from the burner and transfer to a jar. Allow to cool as you prepare the rest of the recipe.
To make the chicken & rice bowls
- 1
Cook rice according to personal preference (electric rice cooker, stovetop, microwave).
- 2
Place the chicken thighs in a bowl and season with the soy sauce, sesame oil, and black pepper. Use tongs to flip and coat the chicken thighs, then set aside while you stir fry the vegetables.
- 3
Prepare the vegetables by chopping the broccoli into florets. Slice the red bell pepper into thin slices and peel & shred the carrot (or use prepared shredded carrots).
- 4
Place your wok, cast iron skillet, or non-stick skillet on high heat. Once the pan is heated, add the sesame oil. Once the oil is heated, add the broccoli. Cook for 2-3 minutes while stirring to prevent excessive charring, before adding the sliced bell pepper. Cook 1-2 minutes more before adding the carrots. Stir to combine, then cook 1-2 minutes more, or until the vegetables are cooked to your preferred doneness.
- 5
Remove from the pan into a clean serving bowl, then prepare the pan to cook the chicken. Re-heat the pan if needed, then place the seasoned chicken thighs into the pan. Cook 3-4 minutes, without disturbing, then flip and cook 2-3 minutes longer.
- 6
Cook to 165 degrees F according to a meat thermometer, then remove from the pan. Allow to cool slightly, then slice the chicken thighs into thin strips.
- 7
To serve, build the bowls by layering the cooked rice into the bottoms. Add the stir-fried vegetables and sliced chicken thighs, then pour the hot honey drizzle over the top. Serve hot, or allow leftovers to cool before storing in the fridge.
Hot Honey Chicken and Rice Bowls
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About this Recipe
Sweet & Spicy Delight: Hot Honey Chicken and Rice Bowls
Get ready to elevate your weeknight dinner routine with these incredible Hot Honey Chicken and Rice Bowls! This vibrant dish is a perfect harmony of sweet, savory, and spicy flavors, making it an instant family favorite. It's not just delicious; it's also incredibly versatile and an excellent option for easy meal prep, coming together in just 30 minutes.
At the heart of this bowl is the irresistible Hot Honey Chicken. Juicy, tender chicken thighs are coated in a sticky, fiery sauce made from honey, sriracha, mirin, garlic, and ginger, with a hint of gochugaru for that extra kick. The combination creates a complex flavor profile that's both comforting and exciting. While we love using boneless, skinless chicken thighs for their succulence, you can easily substitute with rotisserie chicken for an even quicker assembly – simply shred and toss with the hot honey sauce.
Accompanying the chicken are colorful, crisp-tender stir-fried vegetables like broccoli, red bell pepper, and shredded carrots, adding essential nutrients and a delightful crunch. Served over fluffy white rice, each bite is a balanced explosion of taste and texture. This recipe is designed to be flexible; feel free to swap in your favorite vegetables such as snap peas, mushrooms, or bok choy. For an added layer of flavor, a sprinkle of sesame seeds and fresh green onions makes for a beautiful and tasty garnish. Whether you're making dinner for tonight or planning your lunches for the week, these Hot Honey Chicken bowls are sure to be a hit!