Hot Honey Chicken and Rice Bowls

This flavorful chicken & rice bowl with stir-fried vegetables is a delicious combo of sweet and spicy flavors. It's also a great option for meal prep!

Course Main Course

Cuisine American, Asian

Keyword Chicken Thighs, Hot Honey, Hot Honey Chicken, Rotisserie Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 595kcal

Ingredients

For the Hot Honey Drizzle

1/2 cup honey
1 1/2 tbsp mirin
1 tbsp sriracha or similar hot sauce
2 tsp minced garlic
2 tsp minced ginger
1/2 tsp gochugaru or crushed red pepper flakes
1/4 tsp MSG

For the Chicken & Rice Bowls

1 small head of broccoli
1 medium red bell pepper
2/3 cup shredded carrots
1 tbsp sesame oil
4 boneless, skinless chicken thighs
2 tsp soy sauce
1 tsp sesame oil
1 tsp All-Purpose MSG Seasoning or salt and pepper to taste
4 cups cooked white rice

Instructions

To Make the Hot Honey Drizzle

Place a small saucepan over low heat. Add all of the ingredients for the Hot Honey Drizzle to the pan and whisk to combine.
Bring the mixture to a low simmer. As soon as it's fully bubbling (less than 15-30 seconds), remove from the burner and transfer to a jar. Allow to cool as you prepare the rest of the recipe.

To Make the Chicken & Rice Bowls

Cook rice according to personal preference (electric rice cooker, stovetop, microwave).
Place the chicken thighs in a bowl and season with the soy sauce, sesame oil, and black pepper. Use tongs to flip and coat the chicken thighs, then set aside while you stir fry the vegetables.
Prepare the vegetables by chopping the broccoli into florets. Slice the red bell pepper into thin slices and peel & shred the carrot (or use prepared shredded carrots).
Place your wok, cast iron skillet, or non-stick skillet on high heat. Once the pan is heated, add the sesame oil. Once the oil is heated, add the broccoli. Cook for 2-3 minutes while stirring to prevent excessive charring, before adding the sliced bell pepper. Cook 1-2 minutes more before adding the carrots. Stir to combine, then cook 1-2 minutes more, or until the vegetables are cooked to your preferred doneness.
Remove from the pan into a clean serving bowl, then prepare the pan to cook the chicken. Re-heat the pan if needed, then place the seasoned chicken thighs into the pan. Cook 3-4 minutes, without disturbing, then flip and cook 2-3 minutes longer.
Cook to 165 degrees F according to a meat thermometer, then remove from the pan. Allow to cool slightly, then slice the chicken thighs into thin strips.
To serve, build the bowls by layering the cooked rice into the bottoms. Add the stir-fried vegetables and sliced chicken thighs, then pour the hot honey drizzle over the top. Serve hot, or allow leftovers to cool before storing in the fridge.

Notes

For best results, enjoy leftovers within 3-4 days.

Nutrition