Craving a meal that’s both explosively flavorful and incredibly easy to whip up? Our Hot Honey Chicken Bowl delivers a delightful balance of sweet heat and savory goodness, offering a quick and satisfying solution for busy weeknights or impressive lunches. This recipe is your ticket to restaurant-quality taste without the fuss, proving that homemade can be the ultimate way to enjoy this popular dish.
Key Ingredients for Hot Honey Chicken Bowl
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup hot honey (store-bought or homemade – see notes)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sriracha (optional, for extra heat)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup broccoli florets, blanched or lightly steamed
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Lime wedges, for serving
How to Make Hot Honey Chicken Bowl
This Hot Honey Chicken Bowl is a weeknight warrior! In under 30 minutes, you’ll create a dish bursting with tender chicken coated in a craveable sweet and spicy glaze, served over fluffy rice with vibrant fresh toppings. It’s incredibly simple to make, wonderfully satisfying, and offers a burst of flavor that will keep you coming back for more.
Step-by-Step Instructions
Prepare the Chicken:
In a medium bowl, toss the chicken thigh pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure each piece is evenly coated.
Cook the Chicken:
Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Make the Hot Honey Sauce:
While the chicken is cooking, or immediately once it’s done, in a small bowl, whisk together the hot honey, soy sauce, and sriracha (if using). Taste and adjust seasoning as needed.
Glaze the Chicken:
Once the chicken is cooked, pour the hot honey sauce into the skillet with the chicken. Stir well to coat all the chicken pieces. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly and glazes the chicken beautifully.
Assemble the Bowls:
Divide the cooked rice evenly among two serving bowls. Top the rice with the glazed hot honey chicken. Arrange the blanched or steamed broccoli florets, shredded carrots, and sliced red onion around the chicken.
Garnish and Serve:
Generously sprinkle fresh cilantro and toasted sesame seeds over each bowl. Serve immediately with lime wedges on the side for a zesty finish.
Why You’ll Love This Hot Honey Chicken Bowl
Get ready to fall head over heels for this Hot Honey Chicken Bowl! Its star attraction is the perfectly balanced sweet and spicy glaze that clings to every tender bite of chicken—think of it as a weeknight-friendly cousin to more complex stir-fries, but with a delightful punch of heat.
Not only does making this at home save you money compared to takeout, but you also get to control the spice level and the freshness of your ingredients. The vibrant toppings of crunchy carrots, crisp red onion, and fresh cilantro add a delightful textural contrast and a burst of freshness that makes each spoonful an adventure. Don’t wait – whip up this sensational bowl today!
Storing and Reheating Tips
Leftover Hot Honey Chicken Bowl can be stored in an airtight container in the refrigerator for up to 3 days. Ensure all components are cooled completely before storing.
To reheat, place the desired portion in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through, until heated through. Alternatively, you can reheat the chicken and rice in a skillet over medium-low heat with a tablespoon of water or broth, stirring until warmed. For a crispier texture, you can briefly broil the chicken after reheating. To freeze, portion the cooled chicken, rice, and any non-leafy vegetables (like broccoli) into freezer-safe containers or bags. You can also freeze the hot honey sauce separately. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Final Thoughts
This Hot Honey Chicken Bowl is a true flavor revelation, proving that wholesome ingredients can create something truly extraordinary. We encourage you to give this recipe a try; it’s a delicious, easy, and rewarding way to spice up your meal rotation.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Hot Honey Chicken Bowl
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken thigh pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure each piece is evenly coated.1.5 pounds boneless, skinless chicken thighs, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt and freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.2 tablespoons olive oil
- While the chicken is cooking, or immediately once it’s done, in a small bowl, whisk together the hot honey, soy sauce, and sriracha (if using). Taste and adjust seasoning as needed.0.5 cup hot honey, 1 tablespoon soy sauce, 1 teaspoon sriracha
- Once the chicken is cooked, pour the hot honey sauce into the skillet with the chicken. Stir well to coat all the chicken pieces. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly and glazes the chicken beautifully.
- Divide the cooked rice evenly among two serving bowls. Top the rice with the glazed hot honey chicken. Arrange the blanched or steamed broccoli florets, shredded carrots, and sliced red onion around the chicken.2 cups cooked rice, 1 cup broccoli florets, 0.5 cup shredded carrots, 0.25 cup red onion
- Generously sprinkle fresh cilantro and toasted sesame seeds over each bowl. Serve immediately with lime wedges on the side for a zesty finish.2 tablespoons fresh cilantro, 1 tablespoon toasted sesame seeds, lime wedges