Go Back

Hot Honey Chicken Bowl

Print Recipe
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken 1.5 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces
  • Coating 3 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder
  • Hot honey sauce 1/3 cup honey, 1–2 tbsp hot sauce (Frank's, Cholula, or your fave), 1–2 tsp red pepper flakes (optional for extra heat), 1 tbsp apple cider vinegar, 1 tbsp soy sauce or tamari, 2 cloves garlic (minced), 1 tsp Dijon mustard, 1 tbsp butter
  • Oil 2–3 tbsp neutral oil (avocado, canola, or light olive oil)
  • Base options 3 cups cooked jasmine rice, brown rice, or quinoa
  • Crunchy slaw 2 cups shredded cabbage (or bagged slaw), 1 small carrot (shredded), 1 tbsp rice vinegar, 1 tsp sesame oil, pinch of salt
  • Toppings 1 avocado (sliced), 2 green onions (sliced), handful cilantro, lime wedges, toasted sesame seeds
  • Optional add-ins sliced cucumbers, pickled jalapeños, thinly sliced radishes

Method
 

  1. Cook your base. Make rice or quinoa according to package directions. Fluff and keep warm.
  2. Mix the slaw. Toss cabbage and carrot with rice vinegar, sesame oil, and a pinch of salt. Let it sit to lightly pickle while you cook the chicken.
  3. Prep the chicken. Pat dry. In a bowl, combine cornstarch, salt, pepper, smoked paprika, and garlic powder. Add chicken and toss until evenly coated.
  4. Sear for crispiness. Heat oil in a large skillet over medium-high. Add chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and cooked through. Remove to a plate.
  5. Build the hot honey sauce. Lower heat to medium. In the same pan, add butter and garlic; cook 30 seconds until fragrant. Stir in honey, hot sauce, red pepper flakes (if using), soy sauce, vinegar, and Dijon. Simmer 1–2 minutes until glossy.
  6. Glaze the chicken. Return chicken to the pan. Toss to coat and simmer 1–2 minutes until sticky. If too thick, splash in a tablespoon of water. Taste and adjust: more hot sauce for heat, more vinegar for tang.
  7. Assemble bowls. Add rice or quinoa, top with slaw, pile on hot honey chicken. Finish with avocado, green onions, cilantro, sesame seeds, and a squeeze of lime.
  8. Serve immediately. Expect compliments and suspiciously fast silence at the table.