Description
These Hot Honey Chicken Bowls deliver a delightful fusion of sweet, spicy, and savory flavors, served over jasmine rice with fresh garnishes. It’s a quick and impressive meal perfect for any occasion.
Ingredients
- 400g Chicken Thighs, cut into bite-sized pieces
- 1.5 tbsp Vegetable Oil
- 1.5 tbsp Low-Sodium Soy Sauce
- 0.75 tbsp Honey
- 0.75 tbsp Hot Chili Sauce
- 0.5 tsp Rice Vinegar
- 0.5 tsp Grated Ginger
- 1 Garlic Clove, minced
- Pinch Smoked Paprika (optional)
- 225g Jasmine Rice (uncooked)
- 450ml Water
- 1 Medium Cucumber, diced
- 1 Avocado, sliced
- 75g Pickled Carrots, thinly sliced
- 1 tbsp Toasted Sesame Seeds
- 1 tbsp Chopped Cilantro
- 1 Lime, cut into wedges
- 1 tbsp Roasted Peanuts (optional)
Instructions
- Cook the Rice: Rinse rice, combine with water, boil, then simmer covered for 12-15 minutes, and steam for 10 minutes. Fluff with a fork.
- Marinate Chicken: Whisk soy sauce, honey, chili sauce, vinegar, ginger, garlic, and paprika. Coat chicken and marinate for 10 minutes.
- Sear Chicken: Heat oil in a skillet and sear chicken for 2-3 minutes per side until golden brown and cooked through (74°C/165°F). Rest for 5 minutes.
- Make Glaze: Simmer remaining marinade until thickened.
- Assemble Bowls: Coat chicken with glaze, then layer rice, chicken, cucumber, avocado, carrots, sesame seeds, and cilantro. Serve with lime.
Notes
For a spicier kick, add cayenne pepper. Feel free to substitute brown rice or quinoa for jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 650 kcal
- Sugar: 25 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg