Hot Honey Chicken Bowl

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.

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Cook Time 20

Total Time 30

Servings: 2 bowls

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
2 tablespoons olive oil divided
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
salt and freshly ground black pepper to taste
0.5 cup hot honey store-bought or homemade
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
0.5 cup shredded carrots
0.25 cup red onion thinly sliced
2 tablespoons fresh cilantro chopped, for garnish
1 tablespoon toasted sesame seeds for garnish
lime wedges for serving

Equipment

Medium Bowl
Large skillet or wok
Small Bowl

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

Notes

This recipe 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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.