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Hot Honey Chicken Bowls

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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili flakes adjust to spice preference
  • 1/4 cup hot honey store-bought or homemade: honey + hot sauce or chili flakes
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cornstarch optional, for thicker sauce
  • For the bowls:
  • 2 cups cooked rice white, brown, or jasmine
  • 1 cup steamed or roasted broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • Sesame seeds for garnish

Instructions
 

  • Prepare the chicken: Pat the chicken pieces dry with paper towels to ensure they brown nicely. Season thoroughly with salt, pepper, smoked paprika, garlic powder, onion powder, and chili flakes. Make sure every piece is evenly coated for maximum flavor.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer (avoid overcrowding; cook in batches if needed). Sear for 4–5 minutes on each side until golden brown and fully cooked through. Use a meat thermometer if unsure; chicken should reach 165°F (74°C).
  • Make the hot honey sauce: While the chicken cooks, mix hot honey, soy sauce, and apple cider vinegar in a small bowl. If you want a thicker glaze, whisk in cornstarch until smooth. Set aside.
  • Glaze the chicken: Reduce the heat to medium-low. Pour the hot honey mixture over the chicken and stir constantly for 2–3 minutes until every piece is coated in a sticky, spicy-sweet glaze. Taste and adjust spice or sweetness as desired.
  • Assemble the bowls: Divide cooked rice evenly among four bowls. Top each bowl with glazed chicken, then arrange steamed broccoli, shredded carrots, and green onions around the chicken for a colorful presentation.
  • Garnish and serve: Sprinkle sesame seeds over the top for added texture and a nutty flavor. Serve immediately while warm. Optionally, drizzle extra hot honey over the bowls for an extra kick.
  • Extra tips: For deeper flavor, marinate chicken in half the hot honey mixture for 20–30 minutes before cooking. Roasting vegetables instead of steaming adds a caramelized sweetness that pairs beautifully with the spicy honey glaze.
Keyword Hot Honey Chicken Bowls