Hot Honey Chicken Bowls with Crispy Chicken and Broccoli
By Ruby Chen
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
I cook four hot honey chicken bowls at once to have time for other recipes to serve with dinner or at the same meal․ I cook the chicken with a cornstarch coating and hot honey sauce․ I keep the chicken pieces apart until ready to serve․
Pat your chicken dry before coating it with cornstarch․ Use a large pan or wok with lots of room for the chicken to cook․ Chicken will not brown when too many pieces are cooked close together because the chicken will steam instead․ A tip for cooking many pieces of chicken at once: Lay cooked chicken on a wire rack to create space for more chicken․ Cook chicken for 3-4 minutes on each side‚ or until browned․
I boil the sauce for 30 seconds to make it a little thicker․ I add chopped chicken to a serving bowl and top with sauce․ Some of the sauce clings to the chicken․ Honey and sriracha provide sweet and spicy flavors to the sauce․ Soy sauce and rice vinegar prevent the sauce from tasting flat․
Use your largest skillet and cook the chicken in batches if you don't have enough space in your skillet for the chicken pieces to be separated․ I recommend serving jasmine rice with this recipe‚ though brown rice or other whole grains and even cauliflower rice also work well․
Why you'll love this recipe
- A single cooking session produces four servings for weekday lunches․
- The batch serves four․ All of the chicken and rice are portioned for four servings․
- Cook the chicken in separate batches in the skillet‚ if needed‚ to ensure a crispy‚ not soggy‚ coating on the chicken․
- Stir the sauce while cooking the chicken‚ and have the bowl parts finish close together․
- Use fewer tablespoons of sriracha sauce per serving for milder dishes․ Use more tablespoons of sriracha sauce per serving for spicier dishes․
- Broccoli and carrots are served‚ so you won't need to figure out an extra side dish․
Ingredients
- •1 ½ lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- •cup cornstarch
- •1 tsp garlic powder
- •tsp salt
- •tsp black pepper
- •3 tbsp avocado oil (or another high-smoke-point oil)
- •cup honey
- •3 tbsp sriracha (adjust to taste)
- •2 tbsp low-sodium soy sauce
- •1 tbsp rice vinegar
- •2 cloves garlic (minced)
- •4 cups cooked rice (such as jasmine or brown rice)
- •2 cups steamed broccoli florets
- •1 cup shredded carrots
- •2 tbsp green onions (sliced, for garnish)
- •1 tsp sesame seeds (for garnish)
Instructions
- 1
Cook the rice according to the package directions.
- 2
Steam the broccoli florets.
- 3
Shred the carrots and set the vegetables aside.
- 4
Pat the chicken pieces completely dry.
- 5
Toss the chicken, cornstarch, garlic powder, salt, and black pepper in a medium bowl until coated.
- 6
Heat the avocado oil in a large skillet or wok over medium-high heat.
- 7
Cook the chicken in a single layer for 3-4 minutes per side, until golden brown and cooked through, working in batches if needed.
- 8
Transfer the cooked chicken to a plate or wire rack.
- 9
Whisk the honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl.
- 10
Reduce the skillet heat to low and pour in the hot honey sauce.
- 11
Let the sauce simmer for about 30 seconds, until it thickens slightly.
- 12
Return the chicken to the skillet.
- 13
Toss the chicken quickly to coat it in the sauce.
- 14
Divide the cooked rice among four bowls.
- 15
Top the rice with hot honey chicken, steamed broccoli, and shredded carrots.
- 16
Garnish with sliced green onions and sesame seeds before serving.
FAQ
Nutrition (per serving)
Calories
580
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