Hot Honey Chicken Bowl

Why You’ll Love This Recipe

This bowl is a flavor-packed meal that’s easy to make, customizable, and ideal for weeknight dinners or meal prep. The hot honey glaze offers the perfect combination of sweet and spicy, while the bowl format allows you to mix and match your favorite grains, vegetables, and toppings. Whether you’re feeding a family or just yourself, this dish delivers restaurant-style flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breast or thighs
• Olive oil
• Garlic powder
• Paprika
• Salt and pepper
• Cornstarch (optional for crispier texture)

For the hot honey sauce:

• Honey
• Hot sauce (like sriracha or Frank’s RedHot)
• Apple cider vinegar or lemon juice
• Red pepper flakes (optional for extra heat)
• Butter

For the bowl base and toppings:

• Cooked white or brown rice, or quinoa
• Sliced cucumber
• Shredded carrots
• Avocado, sliced
• Pickled red onions
• Fresh cilantro or green onions
• Lime wedges (optional)
• Sesame seeds (optional for garnish)

Directions

1. In a bowl, toss chicken with olive oil, garlic powder, paprika, salt, pepper, and cornstarch if using.
2. Heat a skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and cooked through. Set aside.
3. In a small saucepan, combine honey, hot sauce, vinegar or lemon juice, butter, and red pepper flakes.
4. Heat over medium-low, stirring until the sauce is smooth and slightly thickened (2–3 minutes).
5. Drizzle the hot honey sauce over the cooked chicken and toss to coat.
6. Assemble your bowl: start with a base of rice or grains, then layer on chicken, cucumbers, carrots, avocado, and pickled onions.
7. Top with herbs, sesame seeds, and lime wedges if desired. Serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Use cauliflower rice or leafy greens instead of rice for a lower-carb option.
• Swap chicken for crispy tofu, shrimp, or tempeh for different proteins.
• Add edamame, roasted sweet potatoes, or sautéed mushrooms for extra texture.
• Make it extra spicy with chili oil or more red pepper flakes in the sauce.
• Add a dollop of Greek yogurt or a drizzle of ranch to balance the heat.
• Use pineapple or mango chunks for a sweet tropical twist.

Storage/Reheating

Store all bowl components separately in airtight containers in the refrigerator for up to 4 days.
Reheat chicken and rice in the microwave or in a skillet over medium heat.
Keep fresh toppings like avocado or cucumber refrigerated and add just before serving.
Hot honey sauce can be stored in a jar in the fridge and reheated gently as needed.

FAQs

Can I use store-bought hot honey?

Yes, but making your own lets you adjust the spice and sweetness to your preference.

Is this recipe spicy?

It has a mild to moderate heat, which you can easily adjust by using more or less hot sauce and red pepper flakes.

Can I bake or air fry the chicken instead?

Yes, bake at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 12–15 minutes.

What kind of hot sauce works best?

Use your favorite—Frank’s RedHot, sriracha, or even chipotle hot sauce all work well.

Can I make this ahead of time?

Yes, it’s great for meal prep. Assemble just before eating to keep ingredients fresh.

How do I keep the chicken crispy?

Toss it in cornstarch and cook over high heat for a crispier texture, and add the sauce right before serving.

Can I use chicken tenders or wings instead?

Absolutely—adjust the cooking time accordingly based on the cut.

What grains work best in the bowl?

Rice, quinoa, couscous, or farro all pair well with the flavors.

Is this dish gluten-free?

Yes, as long as your hot sauce and other condiments are certified gluten-free.

What veggies can I swap in?

Try shredded cabbage, radishes, bell peppers, or roasted broccoli for a change.

Conclusion

The Hot Honey Chicken Bowl is a bold, nourishing, and easy-to-make dish that delivers on flavor and satisfaction. With spicy-sweet glazed chicken, vibrant toppings, and a hearty base, it’s a go-to recipe for busy nights or meal prep days. Whether you like it mild or fiery, this bowl is endlessly customizable and guaranteed to become a favorite in your rotation.

Hot Honey Chicken Bowl

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The Hot Honey Chicken Bowl is a bold and flavorful dish featuring spicy-sweet glazed chicken served over rice or grains with fresh vegetables and vibrant toppings. It’s quick, satisfying, and ideal for meal prep or weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Gluten Free

Ingredients

• For the chicken:
• 1 lb boneless, skinless chicken breast or thighs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1 tbsp cornstarch (optional, for crispiness)
• For the hot honey sauce:
• 1/4 cup honey
• 2 tbsp hot sauce (e.g., sriracha or Frank’s RedHot)
• 1 tbsp apple cider vinegar or lemon juice
• 1 tbsp butter
• 1/4 tsp red pepper flakes (optional)
• For the bowl base and toppings:
• 2 cups cooked white or brown rice, or quinoa
• 1/2 cup sliced cucumber
• 1/2 cup shredded carrots
• 1 avocado, sliced
• 1/3 cup pickled red onions
• Fresh cilantro or green onions, chopped
• Lime wedges and sesame seeds (optional, for garnish)

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Instructions

1. In a bowl, toss chicken with olive oil, garlic powder, paprika, salt, pepper, and cornstarch if using.
2. Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes, until golden and cooked through. Set aside.
3. In a small saucepan, combine honey, hot sauce, vinegar or lemon juice, butter, and red pepper flakes. Heat over medium-low, stirring until smooth and slightly thickened (2–3 minutes).
4. Drizzle the hot honey sauce over the cooked chicken and toss to coat.
5. Assemble bowls by layering rice or grains as the base, then topping with glazed chicken, cucumbers, carrots, avocado, and pickled onions.
6. Garnish with cilantro or green onions, sesame seeds, and lime wedges if desired. Serve warm.

Notes

• Swap chicken for tofu, shrimp, or tempeh for a protein variation.
• Use cauliflower rice or greens for a low-carb base.
• Add roasted sweet potatoes, mushrooms, or edamame for extra flavor and texture.
• Top with Greek yogurt or ranch to balance heat.
• Add fruit like mango or pineapple for a sweet twist.

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 14g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 80mg