Description
Sweet and spicy Hot Honey Chicken Bowls with tender chicken thighs in flavorful hot honey sauce, served over rice and roasted broccoli. A quick and easy weeknight meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
- 1/2 cup honey
- 2 tablespoons sriracha sauce (adjust to your spice preference)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 tablespoon butter
- 2 cups cooked rice (white, brown, or jasmine work well)
- 1 tablespoon sesame oil
- 1/4 cup chopped green onions
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Sesame seeds
- Chopped green onions
- Extra red pepper flakes
Instructions
- Prep the Chicken: Pat the chicken dry with paper towels. In a large bowl, whisk together cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Add chicken and toss to coat evenly.
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes per side, or until cooked through and golden brown (internal temperature of 165°F/74°C). Remove and set aside on a plate lined with paper towels.
- Make the Hot Honey Sauce: In the same skillet, combine honey, sriracha sauce, rice vinegar, soy sauce, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring constantly.
- Add Butter: Add the butter to the sauce and stir until it’s melted and the sauce is smooth and glossy.
- Thicken the Sauce: Continue to simmer the sauce for about 2-3 minutes, or until it thickens slightly. It should be thick enough to coat the back of a spoon.
- Combine Chicken and Sauce: Add the cooked chicken to the skillet with the hot honey sauce. Toss to coat evenly. Simmer for 1-2 minutes to meld flavors.
- Prepare the Broccoli: Preheat oven to 400°F (200°C). In a large bowl, toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 15-20 minutes, or until tender-crisp and slightly browned.
- Prepare the Rice: Combine cooked rice with sesame oil and chopped green onions. Toss to combine.
- Assemble the Bowls: Divide rice evenly among bowls. Add roasted broccoli. Top with hot honey chicken. Garnish with sesame seeds, chopped green onions, and extra red pepper flakes (if desired). Serve immediately.
Notes
- Adjust the amount of sriracha and red pepper flakes in the hot honey sauce to your spice preference.
- Patting the chicken dry is crucial for achieving a crispy exterior.
- Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.
- Any type of rice can be used, but jasmine rice is recommended.
- Prep Time: 20 minutes
- Cook Time: 30 minutes