Hot Honey Chicken Bowls

Looking for a dinner that’s equal parts sweet, spicy, and satisfying? This Hot Honey Chicken Bowl checks every box. Tender, golden-seared chicken is tossed in a sticky hot honey glaze and served over fluffy basmati rice with perfectly steamed broccoli, tangy pickled onions, and a sprinkle of sesame seeds. It’s balanced, bold, and comes together in just 40 minutes—weeknight dinner just got a major upgrade.

 

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. 

 

Assemble: Fill bowls with rice and broccoli. Top with the chicken, pickled onions, sesame seeds, and an extra drizzle of hot honey.