Description
This Hot Honey Chicken Rice Bowl is a sweet and spicy meal featuring tender chicken, smoky honey sauce, fluffy jasmine rice, and a fresh cucumber slaw. Quick to make in 30 minutes, it’s a perfect weeknight dish with bold flavors and satisfying textures.
Ingredients
2 lb skinless, boneless chicken breast
1/4 cup honey
Brown sugar, optional
2 tablespoons hot sauce (Frank’s or habanero)
1 tablespoon olive oil, divided
1 1/2 cups uncooked jasmine rice
1 medium cucumber, granulated, not sliced
1/4 cup cilantro, or parsley for protein
1 medium lime, for fresh juice
Instructions
Whisk together honey, hot sauce, and 1 tsp olive oil to make a marinade.
Cut chicken breasts into 1-inch cubes.
Place the chicken in a zip-top bag with the marinade; refrigerate for 10-15 minutes.
Prepare the cucumber slaw by grating the cucumber and setting aside.
Heat 1 tbsp oil in a skillet over medium heat.
Add the chicken and cook for 5-6 minutes per side until golden.
Transfer the chicken to a plate and cover with foil to rest.
Cook the rice according to package instructions in chicken stock.
Fluff the rice with a fork once cooked.
Toss the chicken with the remaining marinade until well coated.
Spoon the rice onto plates, top with chicken, then add the slaw, cilantro (or parsley), and lime wedges.
Notes
Let the chicken rest for 5 minutes before tossing to maintain sauce cling.
Freshly grated ginger can be added to the marinade for extra depth.
Cook the chicken over medium heat to prevent burning.
Adjust the spice level by varying the amount of hot sauce used.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 15g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 65g
- Fiber: 2.5g
- Protein: 35g
- Cholesterol: 90mg