Hot Honey Chicken Rice Bowl Recipe

Prep and Marinate

Trim excess fat from chicken thighs and pat dry. Cut into 1-inch pieces or leave whole if preferred. In a bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, 1 tsp salt and 1/2 tsp black pepper. Add chicken, toss to coat, cover and marinate in the refrigerator for at least 20 minutes and up to 2 hours.

Cook Chicken

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade), add pieces in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). If using whole thighs, cook 6–8 minutes per side. Remove chicken to a plate and tent with foil.

Make Sauce

In the same skillet over medium heat add the reserved marinade and 1/2 cup honey, 2 tsp sambal oelek, 1 tbs rice vinegar, 1 tsp soy sauce and 2 tbs water. Bring to a gentle simmer, stirring to combine and to loosen browned bits from the pan.

Thicken

Whisk 1 tsp cornstarch with a small splash of cold water to make a slurry, then slowly stir into the simmering sauce. Cook 1–2 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust heat or sweetness as needed (add extra sambal or a pinch of salt).

Coat Chicken

Return cooked chicken to the skillet and toss to coat thoroughly in the hot honey sauce. Cook together 1–2 minutes to meld flavors. Remove from heat.

Cook Rice

Rinse 1 cup rice under cold water until water runs nearly clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small pot. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Sauté Vegetables

While rice cooks, heat 1 tbs neutral oil in a separate skillet over medium-high heat. Add broccoli florets and a pinch of salt and sauté 3–5 minutes until bright green and tender-crisp. Add julienned carrot and sauté 1–2 minutes more until slightly softened. Remove from heat and toss with 1/2 tsp rice vinegar (optional) and a pinch of salt and pepper.

Divide warmed rice between 4 bowls (serves 3–4). Top each bowl with a portion of the hot honey coated chicken and a portion of sautéed vegetables.

Drizzle each bowl with extra hot honey (about 1/2 tablespoon per bowl or to taste), sprinkle with sliced scallions and sesame seeds. Serve with lime wedges for squeezing and additional salt and pepper if desired.