Hot Honey Chicken Bowl
Hot honey chicken bowls are a delightful way to bring a bit of sweet heat to your dinner table. My first encounter with this dish was on a hectic weeknight when time was short, but the craving for something satisfying and bursting with flavor was strong. The combination of tender chicken thighs coated in spicy honey sauce, complemented by fresh vegetables and savory rice, is an everyday hero that never disappoints. It’s perfect for busy evenings or quick family meals, making dinner both delicious and fun to prepare.
Why you’ll love this dish
What makes hot honey chicken bowls a must-try is the interesting balance between sweetness and spice. This dish is packed with flavor but is also quick to whip up, making it an ideal weeknight meal for families. The ingredients are budget-friendly, and the presentation is vibrant, making it not only tasty but visually appealing too.
“This hot honey chicken bowl was a game changer for family dinners! Easy to make and everyone in my house loved it, especially the kids!” – A satisfied cook
Preparing Hot Honey Chicken Bowls
Creating these hot honey chicken bowls is as simple as it is rewarding. The first steps involve cooking the rice to fluffy perfection while simultaneously working on the chicken and its sauce. You’ll be sautéing vegetables to add freshness and crunch, which results in a well-rounded meal that packs a punch in every bite. Let’s dive into the specifics of what you need.
Gather these items
To make your hot honey chicken bowls, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1 cup water
- 1 cup chicken broth
- 1/3 cup honey
- 2 tablespoons hot sauce
- 3 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 medium red bell pepper, sliced
- 1 medium cucumber, sliced
- 1 avocado, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Salt and pepper to taste
Feel free to swap out jasmine rice for brown rice or quinoa if you prefer a different base.
Step-by-step instructions
- Rinse and drain the jasmine rice to remove excess starch.
- In a medium pot, combine the rice with water and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, prepare the sauce by mixing honey, hot sauce, soy sauce, garlic powder, and onion powder in a bowl until well combined.
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 8-10 minutes.
- Stir the sauce into the skillet with the chicken. Allow to simmer for 2-3 minutes, stirring occasionally until the chicken is well-coated and the sauce thickens.
- In a separate small pan, lightly sauté the red bell pepper slices until tender, about 3-4 minutes. Set aside.
- To assemble the bowls, divide cooked rice into serving bowls and top with hot honey chicken, sautéed red bell peppers, cucumber slices, and avocado slices.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
Best ways to enjoy it
There are many ways to elevate your hot honey chicken bowls! Serve them in colorful bowls to showcase the vibrant ingredients. Alternatively, you can add a side of steamed broccoli or a simple salad dressed with sesame oil for a refreshing crunch alongside the dish. Pairing with a light white wine or iced tea can complement the spicy sweetness perfectly.
Storage and reheating tips
To keep your hot honey chicken bowls fresh, store leftovers in an airtight container in the refrigerator for up to three days. Reheat the chicken and rice gently on the stove or in the microwave, adding a splash of chicken broth or water to prevent drying out. For longer storage, you can freeze the chicken and rice in portioned containers, but be sure to consume within three months for best quality.
Helpful cooking tips
- When cooking the rice, make sure to let it sit covered after cooking. This steams the rice and makes it fluffier.
- For an extra flavor boost, consider marinating the chicken in the sauce for an hour before cooking.
- If you like extra heat, add more hot sauce or sprinkle on some crushed red pepper flakes.
Creative twists
Feel free to customize your hot honey chicken bowls. Swap out the chicken for tofu or shrimp for a different protein experience. Add roasted sweet potatoes or chickpeas for a hearty twist. You can even vary the sauces—try teriyaki or a smoky barbecue sauce for a different flavor profile!
Your questions answered
Q: How long does it take to make hot honey chicken bowls?
A: The total time is around 30-35 minutes, making it a quick option for busy evenings.
Q: Can I use brown rice instead of jasmine rice?
A: Absolutely! Just keep in mind that brown rice may take longer to cook, typically around 40-45 minutes.
Q: What’s the best way to store leftovers?
A: Store them in an airtight container in the refrigerator for up to three days, or freeze for up to three months for best quality.
Hot honey chicken bowls are more than just a meal; they’re a cooking adventure that brings together bold flavors and textures. You’ll find that this dish is not only easy to make but also incredibly enjoyable to share. Happy cooking!
Hot Honey Chicken Bowls
Ingredients
Method
- Rinse and drain the jasmine rice to remove excess starch.
- In a medium pot, combine the rice with water and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, prepare the sauce by mixing honey, hot sauce, soy sauce, garlic powder, and onion powder in a bowl until well combined.
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 8-10 minutes.
- Stir the sauce into the skillet with the chicken. Allow to simmer for 2-3 minutes, stirring occasionally until the chicken is well-coated and the sauce thickens.
- In a separate small pan, lightly sauté the red bell pepper slices until tender, about 3-4 minutes. Set aside.
- To assemble the bowls, divide cooked rice into serving bowls and top with hot honey chicken, sautéed red bell peppers, cucumber slices, and avocado slices.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
