Hot Honey Chicken Bowl Recipe
A crave-worthy Hot Honey Chicken Bowl Recipe made with tender chicken, hot honey sauce, garlic spices, rice, and fresh colorful toppings.
Equipment
- Large skillet or frying pan
- Medium saucepan (for rice or grains)
- Mixing bowls (small and medium)
- Measuring cups and spoons.
- Sharp knife
- Cutting board
- Tongs or spatula
- Whisk or spoon for sauce
Ingredients
For the chicken:
- 1½ pounds boneless skinless chicken thighs (or breasts if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons cornstarch for crispiness
- 2 tablespoons olive oil
For the hot honey sauce:
- ⅓ cup honey
- 2 tablespoons hot sauce adjust to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili flakes
- 1 tablespoon butter
For the bowl base:
- 2 cups uncooked jasmine or basmati rice
- 4 cups water or chicken broth
- ½ teaspoon salt
Toppings (mix and match):
- 1 avocado sliced
- 1 cup shredded red cabbage or coleslaw mix
- 2 green onions chopped
- Sesame seeds
- Fresh cilantro
- Extra hot sauce or honey drizzle
Instructions
Cook the rice
- Start with the rice so it’s ready when everything else is done. Rinse the rice until the water runs mostly clear. Add it to a saucepan with water or broth and salt. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes or until fluffy. Set aside and keep warm.
Prep the chicken
- Pat the chicken dry with paper towels. This helps it brown better. Cut into bite-sized pieces. In a bowl, toss the chicken with salt, pepper, garlic powder, smoked paprika, and cornstarch until evenly coated.
Cook the chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Don’t crowd the pan—work in batches if needed. Cook for about 4–5 minutes per side until golden, crispy, and cooked through. Remove from the pan and set aside.
Make the hot honey sauce
- Lower the heat to medium. In the same skillet, add butter, honey, hot sauce, vinegar, and chili flakes. Stir gently and let it bubble for 1–2 minutes until slightly thickened and glossy.
Combine
- Add the cooked chicken back into the skillet. Toss until every piece is coated in that sticky, spicy-sweet sauce. Turn off the heat.
Assemble the bowls
- Scoop rice into bowls. Top with hot honey chicken. Add avocado, cabbage, green onions, and any toppings you love. Finish with sesame seeds and an extra drizzle of sauce if you’re feeling bold.