Description
A cozy, family-friendly meal mixing sticky, spicy honey with juicy chicken and soft rice.
Ingredients
Scale
- 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