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Hot Honey Chicken Bowls
By Good Ranchers
May 30, 2025
Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Chicken:
2 pounds Plain Chicken Breasts, cut into 1-inch cubes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons paprika
¼ teaspoon black pepper
1 tablespoon olive oil, for cooking
Hot Honey Sauce:
½ cup hot honey
2 tablespoons unsalted butter
2 tablespoons champagne vinegar
¼ teaspoon red pepper flakes, plus more to taste
2 teaspoons arrowroot starch mixed with 2 tablespoons water
Rice:
2 cups basmati rice
3 ½ cups water
1 tablespoon olive oil
1 teaspoon salt
Broccoli:
1 pound broccoli, cut into small florets
1 tablespoon olive oil
1 teaspoon salt
Extras:
½ cup pickled onions
Sesame seeds
Extra hot honey
Instructions:
1. Cook the rice: Cook the rice according to package directions. Remove from the heat and add olive oil and salt. Fluff with a fork and set aside.
2. Steam the broccoli: Fill a pot with 1 inch of water and place a steam basket over it. Place broccoli florets into the steam basket, and cover. Cook over medium heat for 5-7 minutes or until fork tender. Transfer to a bowl and toss with olive oil and salt.
3. Season the chicken: Pat the chicken dry. In a medium bowl, toss the chicken with salt, garlic powder, paprika, and black pepper.
4. Cook the chicken: Heat a large skillet with olive oil over medium-high heat. Add chicken in a single layer (you may need to cook in batches). Cook for 3 minutes, then flip and cook another 2-3 minutes or until golden brown and almost fully cooked through. Add all the chicken back to the pan if cooked in batches.
5. Make the sauce: Reduce the heat to medium-low. Add the hot honey, butter, and red pepper flakes to the chicken. Stir until the butter is melted, then add the champagne vinegar. Cook for about 1 minute, then add the arrowroot mixture. Stir until the sauce is thick and sticky.
6. Assemble: Fill bowls with rice and broccoli. Top with the chicken, pickled onions, sesame seeds, and an extra drizzle of hot honey.