Sweet heat in a bowl — the Hot Honey Chicken Bowl warms you from the first bite. This Hot Honey Chicken Bowl mixes sticky, spicy honey with juicy chicken and soft rice for a cozy, family-friendly meal. It cooks fast on a weeknight and fills the kitchen with a sweet, caramelized scent. If you like crunchy textures, try our baked crunchy hot honey chicken for another take.
Why Make This Recipe
- Quick & Easy: Ready in about 30–40 minutes.
- Family Favorite: Kids and adults love the sweet-spicy flavor.
- Budget-Friendly: Uses simple pantry staples and chicken thighs.
- Comforting: Warm rice, soft chicken, and sticky sauce feel like a hug.
This recipe stands out because the hot honey balances heat and sweetness without being harsh. The sauce caramelizes on the chicken for a slightly crisp edge and deep flavor. It brings comfort and a tiny thrill of spice that makes weeknights feel a little special. For a tangy twist, see our take on crispy hot honey feta chicken.
Ingredients
For the base
- 3 cups cooked white or jasmine rice (about 1–1/4 cups uncooked)
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into bite-size pieces (or breasts)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp vegetable oil or olive oil
For the hot honey sauce
- 1/3 cup honey
- 1–2 tbsp Sriracha (start with 1 tbsp and add to taste)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp butter (optional, for shine)
For the toppings
- 1/4 cup chopped green onions
- 1 tbsp toasted sesame seeds
- 1 small cucumber, thinly sliced (optional)
- Lime wedges (optional)
Notes: Use unsalted butter if you want to control salt. Adjust Sriracha for heat level.
How to Make Hot Honey Chicken Bowl
- Prep and heat: Preheat a large skillet over medium-high heat. Cook rice according to package directions so it’s warm when you serve.
- Tip: Hot skillet helps the chicken get a nice brown crust.
- Season the chicken: Toss chicken pieces with salt, pepper, and garlic powder in a bowl. Let sit 5 minutes while the pan heats.
- Why this matters: Resting helps the seasoning stick and evens cooking.
- Cook the chicken: Add oil to the hot skillet. Spread chicken in a single layer and let brown without moving for 2–3 minutes. Flip and cook until golden and cooked through, about 6–8 minutes total. Remove chicken to a plate.
- Mini-tip: Don’t crowd the pan; work in batches if needed for even browning.
- Make the sauce: Lower heat to medium. In the same skillet, add honey, Sriracha, soy sauce, and vinegar. Stir and let the sauce bubble gently for 1–2 minutes. Add butter if using and stir until glossy.
- Why this step matters: Simmering thickens the sauce so it clings to the chicken.
- Toss chicken in sauce: Return the chicken to the skillet and toss to coat well. Cook together 1–2 minutes so the sauce caramelizes slightly on the meat. You’ll smell sweet, toasted honey and a warm chile aroma.
- Mini-tip: If sauce gets too thick, add a splash of water to loosen.
- Assemble bowls: Spoon warm rice into bowls, top with sauced chicken, then add cucumber slices, green onions, and sesame seeds. Squeeze lime over the top if you like brightness.
How to Serve Hot Honey Chicken Bowl
- Serve in warm bowls with rice first, then chicken on top for a cozy presentation.
- Garnish with green onions, sesame seeds, and lime wedges for color and fresh zing.
- Pair with steamed greens or a crunchy slaw to add texture and balance the sweet heat.
How to Store Hot Honey Chicken Bowl
- Fridge: Cool completely, then store in an airtight container for up to 3 days. Keep rice and chicken together or separate for longer freshness.
- Freezer: Freeze chicken (without rice) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water to loosen the sauce, or microwave covered for 1–2 minutes until hot.
Tips to Make Hot Honey Chicken Bowl
- Pat the chicken dry for a better sear and browning.
- Start with less Sriracha and add more—you can always increase heat.
- Use thighs for juicier meat; breasts work if you prefer leaner cuts.
- Toast sesame seeds in a dry pan for extra nutty flavor.
Variation
- Gluten-free: Use tamari instead of soy sauce and check honey for purity.
- Vegetarian: Swap chicken for firm tofu or cauliflower florets; roast until browned, then toss with the hot honey sauce.
FAQs
Can I make this less spicy for kids?
Yes. Cut the Sriracha in half or omit it, and add a small pinch of cayenne only if you want a gentle warmth. The honey keeps it sweet and kid-friendly.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work fine. Slice them thinner so they cook quickly and stay juicy. Watch cooking time to avoid drying out.
Is hot honey the same as just mixing honey and hot sauce?
You can mix honey and hot sauce at home for a quick version, which works well. Some hot honeys use chile flakes or infused chiles for extra depth, but a honey + Sriracha mix is fast and tasty.
Can I meal prep these bowls?
Yes. Cook the chicken and rice ahead and store separately. Reheat and assemble fresh. This keeps textures better and saves time on busy nights.
Conclusion
This Hot Honey Chicken Bowl brings warm, sweet-spicy comfort to your table with simple steps and pantry ingredients. It stands out because the sauce caramelizes into sticky, slightly crisp bits on the chicken, giving every bite a mix of soft rice, juicy meat, and a sticky sheen that smells irresistible. If you want another recipe idea or a different texture, check this take: Hot Honey Chicken Bowls – For the Love of Gourmet. Please leave a comment, rate the recipe with stars, and share it on Pinterest or Facebook so more people can enjoy this cozy bowl. What twist did you try? Let us know below!
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Hot Honey Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy, family-friendly meal mixing sticky, spicy honey with juicy chicken and soft rice.
Ingredients
- 3 cups cooked white or jasmine rice (about 1–1/4 cups uncooked)
- 1.5 lb boneless, skinless chicken thighs, cut into bite-size pieces (or breasts)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp vegetable oil or olive oil
- 1/3 cup honey
- 1–2 tbsp Sriracha (to taste)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp butter (optional, for shine)
- 1/4 cup chopped green onions
- 1 tbsp toasted sesame seeds
- 1 small cucumber, thinly sliced (optional)
- Lime wedges (optional)
Instructions
- Preheat a large skillet over medium-high heat. Cook rice according to package directions.
- Toss chicken pieces with salt, pepper, and garlic powder in a bowl. Let sit for 5 minutes.
- Add oil to the hot skillet. Spread chicken in a single layer and let brown without moving for 2–3 minutes. Flip and cook until golden and cooked through, about 6–8 minutes total.
- In the same skillet, lower heat to medium and add honey, Sriracha, soy sauce, and vinegar. Stir and let bubble for 1–2 minutes. Add butter if using.
- Return the chicken to the skillet and toss to coat. Cook together for 1–2 minutes to caramelize the sauce.
- Spoon warm rice into bowls, top with chicken, then add cucumber slices, green onions, and sesame seeds. Squeeze lime over the top if desired.
Notes
Use unsalted butter to control salt. Adjust Sriracha for heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 25g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg