Sweet heat meets comfort in this Hot Honey Chicken Bowl. It is a fast, crave-worthy dinner with juicy chicken, garlicky rice, and crisp veggies glazed in sticky hot honey.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 bowls |
Why You’ll Love This Hot Honey Chicken Bowl
- Big flavor, simple steps: sweet, spicy, tangy, and savory in every bite.
- 30-minute weeknight hero with minimal dishes.
- Customizable heat level and easy ingredient swaps.
- Perfect for meal prep with saucy, reheat-friendly chicken.
Hot Honey Chicken Bowl Ingredients & Substitutions
For the chicken
- 1.5 lb boneless skinless chicken thighs, cut in 1-inch pieces (or use chicken breast; see Tips)
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
Hot honey sauce
- 1/3 cup honey
- 2 to 3 tbsp hot sauce, like cayenne pepper sauce or sriracha
- 1 tbsp apple cider vinegar
- 2 cloves garlic, finely grated
- 1 tbsp butter, optional for gloss and richness
- 1/4 tsp red pepper flakes, optional for extra kick
- 1 tsp soy sauce or tamari for umami
Rice and veggies
- 1 1/2 cups uncooked jasmine rice, rinsed
- 2 cups water plus 1 tbsp butter or olive oil
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 2 small carrots, thinly sliced
- 1 tbsp olive oil, pinch of salt and pepper
Toppings
- Sliced scallions, sesame seeds, lime wedges, cilantro
- Quick pickled red onions or thinly sliced fresh onion
Substitutions
- Protein: swap chicken for shrimp, tofu, or salmon. For tofu, press and pan-sear until crisp before glazing.
- Grain: use brown rice, quinoa, or cauliflower rice for low carb.
- Vinegar: rice vinegar or white wine vinegar works in place of apple cider vinegar.
- Heat: mild sauce lovers can use less hot sauce and skip flakes; spice fans can add chipotle powder or extra flakes.
- Gluten free: use tamari or coconut aminos in place of soy sauce.
Step-by-Step Instructions to Make Hot Honey Chicken Bowl
Make the hot honey sauce
In a small saucepan, stir together honey, hot sauce, apple cider vinegar, garlic, butter, red pepper flakes, and soy sauce. Warm over low heat 2 to 3 minutes until glossy and slightly runny. Set aside. Reserve 2 tbsp separately for drizzling at the end.
Season and marinate the chicken
Toss chicken with salt, pepper, smoked paprika, and olive oil. Let sit 15 to 30 minutes at room temperature while you cook the rice and prep veggies. This quick rest seasons the meat and helps it brown.
Cook the rice
Rinse rice until water runs mostly clear. Combine rice, water, butter or olive oil, garlic, and salt in a saucepan. Bring to a boil, reduce to low, cover, and cook 12 minutes. Turn off heat and steam 5 minutes, then fluff.
Cook the veggies
Roast or sauté. Roast: toss broccoli, bell pepper, and carrots with olive oil, salt, and pepper. Spread on a sheet pan and roast at 425 F for 15 to 18 minutes until tender with charred edges. Sauté: cook in a large skillet over medium-high heat 6 to 8 minutes.
Cook the chicken
Heat a large skillet over medium-high until hot. Add chicken in a single layer and cook 6 to 8 minutes, stirring once or twice, until browned and cooked through to 165 F. Work in batches if needed to avoid steaming.
Glaze the chicken
Reduce heat to medium-low. Pour most of the warm hot honey sauce over the chicken and toss 30 to 60 seconds until the sauce clings and turns shiny. Do not boil hard or the honey may scorch.
Assemble the bowls
Spoon garlicky rice into bowls. Top with hot honey chicken and roasted veggies. Drizzle with the reserved sauce and finish with scallions, sesame seeds, a squeeze of lime, and any favorite toppings.
Tips for Success
- Use thighs for foolproof juiciness. If using breasts, cut evenly and pull from the pan as soon as they hit 165 F.
- Pat the chicken dry before seasoning so it sears instead of steams.
- Preheat the pan well and do not overcrowd. Browned bits equal flavor.
- Warm the sauce gently. Honey can burn if boiled at high heat.
- Taste and adjust heat: add more vinegar for brightness or a pinch of salt to balance the sweet.
- For meal prep, keep sauce for drizzling separate so the bowls taste freshly glazed after reheating.
Variations of Hot Honey Chicken Bowl
- Crispy cutlet version: bread thin chicken cutlets, pan-fry, then brush with hot honey for a crunchy twist.
- Air fryer: cook chicken at 390 F for 8 to 10 minutes, shaking halfway, then toss in warmed sauce.
- Pineapple jalapeño: add diced pineapple and thin jalapeño rings for tropical heat.
- Veg-forward: swap half the rice for shredded cabbage or cauliflower rice and add avocado for creaminess.
- Protein swap: shrimp cooks in 3 to 4 minutes; tofu crisps in 8 to 10 minutes in a hot skillet.
Serving Suggestions: What to Pair with Hot Honey Chicken Bowl
- Cool sides: cucumber salad with rice vinegar or a simple chopped salad.
- Crunch booster: roasted peanuts or cashews sprinkled on top.
- Saucy extras: a dollop of Greek yogurt or ranch to tame the heat, or extra hot sauce for spice lovers.
- Drinks: iced tea with lemon, a crisp lager, or sparkling water with lime.
Storage & Reheating Instructions
- Fridge: store components in airtight containers up to 4 days. Keep extra sauce separate.
- Freezer: chicken and rice freeze well up to 2 months. Thaw overnight in the fridge.
- Reheat: microwave bowls 60 to 90 seconds, or warm chicken and veggies in a skillet over medium heat 3 to 4 minutes. Add a splash of water to keep rice fluffy.
- Air fryer refresh: 350 F for 3 to 4 minutes to revive chicken edges. Drizzle with reserved sauce after heating.
Memories Made Around the Table
The first time I tested this, I served it family style with a little bowl of extra hot honey, and everyone built their own bowls. There were zero leftovers and lots of sticky fingers, which is always a sign of a keeper.
FAQs
Can I use chicken breast? Yes. Cut into even 1-inch pieces and cook just until 165 F to avoid dryness. A quick 10 minute marinade helps keep it juicy.
How spicy is it? Medium, as written. For mild, use 1 to 2 tbsp hot sauce and skip the flakes. For extra heat, add more hot sauce or a pinch of cayenne.
Is this gluten free? Yes if you use tamari or coconut aminos and a gluten free hot sauce. Always check labels.
Can I make it ahead? Yes. Cook rice, veggies, and chicken, then refrigerate separately with sauce reserved. Assemble and warm just before serving.
Final Thoughts
This Hot Honey Chicken Bowl is weeknight-easy, meal-prep friendly, and seriously satisfying. Make it once and it will find a regular spot in your dinner rotation.
Hot Honey Chicken Bowl Recipe (Sweet, Spicy, Easy)
Equipment
- 1 Small saucepan
- 1 Large Skillet
- 1 Saucepan with lid for rice
- 1 Sheet pan (optional, for roasting veggies)
Ingredients
For the chicken
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
Hot honey sauce
- 0.33 cup honey
- 2 tbsp hot sauce use 2 to 3 tbsp, like cayenne pepper sauce or sriracha
- 1 tbsp apple cider vinegar
- 2 cloves garlic finely grated
- 1 tbsp butter optional, for gloss and richness
- 0.25 tsp red pepper flakes optional
- 1 tsp soy sauce or tamari
Rice and veggies
- 1.5 cup jasmine rice uncooked, rinsed
- 2 cup water
- 1 tbsp butter or olive oil
- 2 cloves garlic minced
- 2 cup broccoli florets
- 1 red bell pepper thinly sliced
- 2 small carrots thinly sliced
- 1 tbsp olive oil
- salt pinch
- black pepper pinch
Toppings
- scallions sliced
- sesame seeds
- lime wedges
- cilantro
- pickled red onions or thinly sliced fresh onion
Instructions
Make the hot honey sauce
- In a small saucepan, stir together honey, hot sauce, apple cider vinegar, garlic, butter, red pepper flakes, and soy sauce. Warm over low heat 2 to 3 minutes until glossy and slightly runny. Set aside. Reserve 2 tbsp separately for drizzling at the end.
Season and marinate the chicken
- Toss chicken with salt, pepper, smoked paprika, and olive oil. Let sit 15 to 30 minutes at room temperature while you cook the rice and prep veggies.
Cook the rice
- Rinse rice until water runs mostly clear. Combine rice, water, butter or olive oil, garlic, and salt in a saucepan. Bring to a boil, reduce to low, cover, and cook 12 minutes. Turn off heat and steam 5 minutes, then fluff.
Cook the veggies
- Roast or sauté. Roast: toss broccoli, bell pepper, and carrots with olive oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 15 to 18 minutes until tender with charred edges. Sauté: cook in a large skillet over medium-high heat 6 to 8 minutes.
Cook the chicken
- Heat a large skillet over medium-high until hot. Add chicken in a single layer and cook 6 to 8 minutes, stirring once or twice, until browned and cooked through to 165°F. Work in batches if needed to avoid steaming.
Glaze the chicken
- Reduce heat to medium-low. Pour most of the warm hot honey sauce over the chicken and toss 30 to 60 seconds until the sauce clings and turns shiny. Do not boil hard or the honey may scorch.
Assemble the bowls
- Spoon garlicky rice into bowls. Top with hot honey chicken and roasted veggies. Drizzle with the reserved sauce and finish with scallions, sesame seeds, and a squeeze of lime.