Spicy Honey Chicken Rice Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
456 kcal
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Course
Main Course
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Cuisine
American
Spicy Honey Chicken Rice Bowls
Description
The recipe for Spicy Honey Chicken Rice Bowls begins with cooking medium grain rice until fluffy, serving as a neutral base. The chicken breasts are cubed and pan-fried in batches to get a browned surface, preventing crowding helps maintain hot pan temperature for best sear. The sauce combines soy sauce, honey, sriracha, mirin, garlic, and ginger for a layered flavor profile, brought to a simmer with the chicken. A cornstarch slurry thickens the sauce, creating a glossy coating that clings to the tender chicken pieces.
This dish includes roasted or steamed broccoli for a vegetable component, balancing protein and carbs in the bowl. Sliced green onions can be added as a garnish to provide a mild bite and brightness. The meal is suited for lunch or dinner, offering a satisfying sweet-heat flavor contrast and comforting warmth.
Notes mention that pale dry sherry or dry white wine can replace mirin. The recipe emphasizes stepwise cooking and not overcrowding the pan to ensure proper browning and sauce reduction.
Ingredients
- 1 cup medium grain rice U.S.-grown
- 2 chicken breast boneless, skinless, thawed
- 1 head broccoli roasted or steamed
- 1/4 cup green onions diced for garnish, optional
- 1-2 Tbsp. olive oil
Spicy Honey Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 Tbsp. sriracha
- 1 Tbsp. mirin or rice wine, not rice vinegar or rice wine vinegar
- 1 tsp. garlic minced
- 1/2 tsp. ginger minced
- 1 Tbsp. cornstarch
- 1 Tbsp. water
Instructions
- Cook the U.S. Medium grain rice. Follow the package directions or us this easy stove top method: Combine 1 cup medium grain rice with 1 ½ cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Fluff with fork.
- Make the sauce. Combine soy sauce, honey, Sriracha, mirin, garlic and ginger in a bowl or measuring cup. Whisk until smooth.
- Prepare the chicken. Cube thawed, boneless skinless chicken breasts into bite sized pieces.
- Heat olive oil in a nonstick frying pan. Add half of the chicken and cook until nicely browned. Pro tip: don’t cook all of the chicken at once. The pan will get crowded and it won’t stay hot enough. We want tasty browned chicken pieces! Place first half of chicken on a paper towel lined plate and cook the rest of the chicken.
- Pour all of the chicken and the sauce into the pan to bring to a simmer.
- Thicken sauce. Mix the cornstarch & water together and whisk into the sauce.
- Divide rice evenly into bowls. Top each bowl with chicken and broccoli (or veggie of choice). Garnish with green onions if desired. Enjoy!
Notes
- Pale dry sherry or dry white wine can substitute for mirin or rice wine if unavailable.
- To achieve better browning, cook the chicken in batches rather than all at once to keep the pan hot and prevent steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 35g | 70% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 2059mg | 86% |
| Potassium | 1052mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 1058IU | 21% |
| Vitamin C | 144mg | 160% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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