Hot Honey Chicken Bowl

Y’all, I swear, sometimes dinnertime feels like a rodeo! Between soccer practice, homework, and trying to remember which kid needs what for school tomorrow, finding something quick and easy that everyone will actually eat is a daily challenge. That’s where this Hot Honey Chicken Bowl comes in. The sweet heat is a total crowd-pleaser (even my picky eater loves it!), and I’ve made this recipe countless times in my own Texas kitchen. It’s a lifesaver on busy weeknights, and I promise it’ll become one of your go-to family favorites too!

Why This Recipe Works

This Hot Honey Chicken Bowl isn’t just delicious; it’s designed for real life, especially when you’re juggling kids and a million other things. Here’s why it works:

• Quick & Easy: From start to finish, you can have dinner on the table in under 30 minutes.
• Kid-Friendly: The sweetness of the honey balances the heat, making it appealing to a wide range of palates. You can even adjust the spice level!
• Versatile: Use whatever veggies you have on hand. It’s a great way to clean out the fridge!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 cup honey
• 2 tablespoons apple cider vinegar
• 1-2 tablespoons sriracha (depending on your heat preference)
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Cooked rice, for serving
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 cups broccoli florets
• Optional toppings: sesame seeds, green onions, avocado

Ingredient Notes

Here’s a little more about why these ingredients shine:

• Honey: I prefer local Texas honey for its rich flavor, but any honey will work.
• Sriracha: Adjust the amount to your liking. Start with 1 tablespoon and add more if you want more heat.
• Chicken: Chicken thighs work well too, but they will take a little longer to cook.
• Vegetables: Feel free to swap in your favorite veggies! Carrots, zucchini, or snap peas would all be delicious.

Step-by-Step Instructions

1. Step 1: Prepare the Chicken. Cut the chicken breasts into 1-inch cubes and season with salt and pepper. This ensures even cooking and maximizes flavor in every bite.
2. Step 2: Make the Hot Honey Sauce. In a small bowl, whisk together the honey, apple cider vinegar, sriracha, soy sauce, garlic powder, and red pepper flakes (if using). The apple cider vinegar adds a nice tang that balances the sweetness.
3. Step 3: Cook the Chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan – cook in batches if necessary.
4. Step 4: Add the Vegetables. Add the sliced bell pepper, red onion, and broccoli florets to the skillet with the chicken. Cook until the vegetables are tender-crisp, about 5-7 minutes. I like my vegetables to still have a little bite to them.
5. Step 5: Toss with Sauce. Pour the hot honey sauce over the chicken and vegetables and stir to coat. Cook for another 1-2 minutes, until the sauce has thickened slightly and everything is nicely glazed.
6. Step 6: Serve. Serve the hot honey chicken and vegetables over cooked rice. Garnish with sesame seeds, green onions, and avocado, if desired. Fluffy rice is the perfect base to soak up all that delicious sauce.

Expert Tips from My Kitchen

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through.
• Adjust the Heat: If you’re sensitive to spice, start with just 1 tablespoon of sriracha. You can always add more later!
• Use a Wok: If you have a wok, it’s perfect for this recipe! It allows the vegetables to cook quickly and evenly.
• Add Some Crunch: For extra texture, add some chopped peanuts or cashews.
• Make it a Bowl Bar: Set out different toppings like shredded carrots, bean sprouts, and cilantro, and let everyone customize their own bowl.

Storage & Meal Prep

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat. This recipe is also great for meal prepping! Cook the chicken and vegetables ahead of time and store them in separate containers. When you’re ready to eat, simply reheat and serve over rice.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can chop the vegetables and prepare the sauce a day in advance. Store them separately in the refrigerator. Then, when you’re ready to cook, it’ll be a breeze!

How do I know when the chicken is done?

The chicken is done when it’s no longer pink inside and the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here!

Can I use frozen vegetables?

Yes, you can! Just make sure to thaw them completely before cooking.

What kind of rice is best for this recipe?

I usually use jasmine or basmati rice, but any kind of rice will work. Even quinoa or cauliflower rice would be delicious!

Is this recipe kid-friendly?

Yes! The sweetness of the honey balances the heat, making it appealing to most kids. If you’re worried about the spice level, start with just a little bit of sriracha and let them add more if they want.

Can I freeze this recipe?

While you can freeze it, the texture of the vegetables might change slightly. If you do freeze it, make sure to store it in an airtight container and thaw it completely before reheating.

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Substitutions & Variations

Here are some swaps you can make:

• Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free.
• Dairy-Free: This recipe is naturally dairy-free!
• Spicier: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra kick.
• Different Protein: Try using shrimp or tofu instead of chicken.

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