Hot Honey Chicken Bowls
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
550 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Asian
Hot Honey Chicken Bowls
Description
The recipe starts by cutting chicken breasts into small cubes coated with flour, salt, and pepper, then cooked in avocado oil until nearly done. Two sauces are prepared separately: a spicy mayonnaise combining mayonnaise, lime juice, honey, chipotle adobo sauce, and salt; and a hot honey soy glaze made from soy sauce, honey, rice vinegar, sesame oil, chipotle adobo sauce, and flour which thickens the sauce.
The chicken is finished by adding the hot honey soy glaze to the pan once the meat reaches about 135°F, stirring until the glaze coats the chicken and thickens, ensuring a sticky, flavorful exterior. Meanwhile, rice and corn are cooked separately. The bowls are assembled with rice, juicy corn, sliced avocado, crumbled feta for tang, diced green onions, and abundant sauce.
This dish provides a balance of spicy, sweet, creamy, and savory elements with varied texture from tender chicken, fluffy rice, crisp corn, and creamy avocado and cheese. It is convenient for meal prepping and stores well in airtight containers for up to three days with easy reheating.
A key tip is to fully incorporate the flour into the glaze ingredients before heating to prevent clumps. The dish’s components come together for a satisfying bowl meal with complex, layered flavors.
Ingredients
- 1¼ lbs chicken breast
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
- 2 bags white rice Success Boil-in-Bag brand
- 2 cobs corn or 1 bag frozen corn
- 1 avocado
- ½ cup feta cheese 4 oz, crumbled
- 1 lime juiced
- ¼ cup green onion diced
- ½ can chipotle peppers in adobo sauce
Spicy Mayo
- ½ cup mayonnaise light
- 1 lime juiced
- 1 tbsp honey
- ½ tbsp adobo sauce from canned chipotle peppers
- ¼ tsp salt
Hot Honey Soy Glaze
- 3 tbsp soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp chipotle adobo sauce
- ½ tsp all-purpose flour
Instructions
- Start by prepping the chicken breasts. Cut them evenly into ½ inch bite-size pieces. Put the cubes in a mixing bowl and coat in all purpose flour, salt and pepper mixture.
- Add avocado oil to a large skillet and heat to medium heat. Once hot, place the coated chicken in the pan and gently move around with a rubber spatula. The flour will make the chicken pieces stick together so it is important to keep moving them.
- While the chicken is cooking, grab a small bowl for each sauces and whisk together ingredients for the honey chipotle mayo and the hot honey glaze. Be sure to mix until the all purpose flour is fully incorporated with the rest of the ingredients in the glaze. This will help thicken the sauce.
- Once the chicken is almost fully cooked (use a meat thermometer – fully cooked is 165°F) add the sauce (around the 135°F mark). Stir to coat the chicken, then turn heat to medium low and stir until chicken is cooked and coated and sauce has thickened.
- In a separate mixing bowl, mix together cooked corn, 1 avocado (diced), crumbled feta cheese, and lime juice until combined. Set aside.
- Make the rice according to box instructions.
- Once everything is prepped, it’s time to assemble the bowls. Layer rice, glazed chicken, corn avocado salad, diced adobo peppers, and drizzle the honey chipotle mayo.
- Garnish with a lime wedge, green onion, and more chipotle hot honey glaze if desired. Enjoy!
Notes
- Store assembled bowls in an airtight container for up to 3 days and reheat before serving.
- Ensure all-purpose flour is fully mixed into the glaze ingredients to avoid clumps when cooking.
- This recipe works well for meal prep due to its balanced flavors and easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 550kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 89mg | 30% |
| Sodium | 1283mg | 53% |
| Potassium | 686mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
