Hot Honey Chicken Bowl became a weeknight staple in my kitchen after one particularly chaotic Tuesday when I needed dinner ready between soccer practice and homework. I had chicken breasts, some vegetables, and a jar of hot honey I’d been curious about. What started as a quick experiment turned into the meal my kids request every week.
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Ingredients for Hot Honey Chicken Bowl
I always keep these ingredients on hand because this recipe has become a weekly staple in my kitchen. The beauty of this bowl is that you can find everything at your regular grocery store without hunting down specialty items. I recommend using chicken breasts that are roughly the same size (about 6-7 ounces each) so they cook evenly. My go-to brand for hot honey is Mike’s Hot Honey, which I find in the specialty honey section, though you can easily make your own by warming regular honey with red pepper flakes for 5 minutes.
- 4 medium boneless, skinless chicken breasts (6-7 oz each)
- 1/2 cup hot honey (I usually keep extra on hand for drizzling)
- 4 cloves fresh garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked rice or quinoa (start this first for timing)
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas) – chopped into bite-sized pieces
- 1/4 cup low-sodium soy sauce (my preference is Kikkoman brand for consistent flavor)
- 2 tablespoons fresh lime juice (in my experience, bottled just doesn’t give the same bright flavor)
Step-by-Step Instructions
I recommend getting your rice or quinoa started first, then prepping everything else while it cooks. This way, everything finishes at the same time. In my experience, the key to this recipe is getting a good sear on the chicken without rushing it, which creates texture and locks in moisture.
Step 1: While your rice cooks, chop your vegetables into bite-sized pieces. Cut bell peppers into 1-inch chunks, break broccoli into small florets, and trim the ends off snap peas. Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper. This drying step is crucial because moisture prevents that beautiful golden-brown crust from forming.
Step 2: Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 2 minutes. You’ll know it’s ready when the oil moves easily across the pan. Add the chicken breasts and let them cook undisturbed for 6-8 minutes until the bottom develops a deep golden-brown crust. Resist the urge to move them around or peek underneath too early.
Step 3: Flip the chicken and cook the second side for another 6-8 minutes. A meat thermometer inserted into the thickest part should read 165°F when done. The juices will run clear, and there should be no pink in the center. While the second side cooks, whisk together the hot honey, soy sauce, and fresh lime juice in a small bowl. The combination smells incredible and the flavors balance perfectly.
Step 4: When the chicken is nearly done, push it to the sides of the pan and add the minced garlic to the center. Cook for 30 seconds until fragrant and golden, stirring constantly so it doesn’t burn. Pour the honey mixture over everything and let it bubble and thicken for 2-3 minutes, spooning the sauce over the chicken as it reduces and becomes glossy.
Step 5: Add your chopped vegetables to the pan and toss them in the sauce. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch. The broccoli should be bright green and the peppers should soften but maintain their shape.
Step 6: Remove the pan from heat and let the chicken rest for 5 minutes before slicing. This resting time allows the juices to redistribute, keeping every bite moist and tender. Slice the chicken against the grain, arrange it over your prepared rice or quinoa, add the glazed vegetables alongside, and drizzle any remaining sauce from the pan over the top.
Perfect Pairings for Hot Honey Chicken Bowl
The sweet and spicy flavors of this bowl pair beautifully with sides that offer cooling contrast or complementary textures. I like to think about balance when planning what else to serve.
Cucumber Salad: A crisp, refreshing cucumber salad with rice vinegar dressing cuts through the richness of the honey glaze and provides a cooling element that balances the heat perfectly.
Sesame Green Beans: Quick-sautéed green beans with toasted sesame seeds add a nutty flavor and extra vegetables to round out the nutritional profile of your meal. Try my Chicken with Mixed Vegetable Stir Fry for another veggie-forward approach.
Asian Slaw: A crunchy slaw made with cabbage, carrots, and a tangy dressing provides textural contrast and helps lighten the overall meal, making it feel fresh and balanced.
Edamame: Steamed edamame sprinkled with sea salt offers additional protein and gives everyone something fun to nibble on while dinner comes together.
Other Bowl Favorites: If you love this bowl concept, you’ll also enjoy my Street Corn Chicken Rice Bowl for a Mexican-inspired twist or Bang Bang Chicken Bowl for a creamy, spicy variation.
Storing and Reheating Your Chicken Bowl
Store leftover chicken and vegetables separately from the rice or quinoa in airtight containers for up to 3 days in the refrigerator. Keeping them separate prevents the grain from absorbing moisture and becoming mushy, and helps everything stay fresh longer.
When reheating, I recommend using a skillet over medium heat with a splash of water or chicken broth to keep the chicken moist. Add the chicken and vegetables to the pan, cover with a lid, and warm for 3-4 minutes, stirring occasionally. The microwave works in a pinch (90 seconds on high, stirring halfway through), but the stovetop method maintains better texture and brings back that fresh-cooked quality.
This recipe is fantastic for meal prep. I often double the batch on Sunday and portion everything into containers for quick lunches throughout the week. The flavors actually develop and improve after a day in the fridge, making it one of those rare dishes that tastes even better as leftovers. Just store the sauce separately and drizzle it on when reheating for the best texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully and stay even more tender and juicy. Just adjust cooking time slightly as thighs may need an extra 2-3 minutes per side depending on thickness. They’re also more forgiving if you slightly overcook them.
How can I adjust the spice level?
Control the heat by using regular honey mixed with just a pinch of red pepper flakes for mild (start with 1/4 teaspoon), or add sriracha or extra hot sauce to the glaze for more kick. You can also serve additional hot honey on the side so everyone customizes their own spice level.
What vegetables work best in this bowl?
While I use bell peppers, broccoli, and snap peas, you can substitute with whatever you have. Zucchini, mushrooms, carrots, baby corn, or even frozen stir-fry vegetables all work great. Just adjust cooking times based on the vegetables you choose. Harder vegetables like carrots need 6-7 minutes, while softer ones like zucchini only need 3-4 minutes.
Hot Honey Chicken Bowl
Ingredients
Equipment
Method
- Start cooking your rice or quinoa according to package directions. While it cooks, chop vegetables into bite-sized pieces. Pat chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 2 minutes. Add chicken breasts and cook undisturbed for 6-8 minutes until the bottom develops a deep golden-brown crust.
- Flip chicken and cook for another 6-8 minutes until a meat thermometer inserted into the thickest part reads 165°F. The juices should run clear with no pink in the center. While chicken cooks, whisk together hot honey, soy sauce, and fresh lime juice in a small bowl.
- When chicken is nearly done, push it to the sides of the pan. Add minced garlic to the center and cook for 30 seconds until fragrant, stirring constantly. Pour honey mixture over everything and let bubble and thicken for 2-3 minutes, spooning sauce over chicken.
- Add chopped vegetables to the pan and toss in the sauce. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender but still crisp. Broccoli should be bright green.
- Remove from heat and let chicken rest for 5 minutes. Slice chicken against the grain, arrange over prepared rice or quinoa, add glazed vegetables alongside, and drizzle remaining sauce from the pan over the top.
Notes
