Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup honey
- 1/4 cup hot sauce (adjust to taste)
- 2 tablespoons olive oil
- 3 cups cooked rice (white, brown, or jasmine)
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Feel free to swap the chicken thighs for chicken breasts if you prefer a leaner option. For a vegetarian twist, try tofu or tempeh instead!
Instructions
- In a small bowl, mix the honey and hot sauce. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, garlic powder, and smoked paprika.
- Cook the chicken for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Toss in the bell pepper and broccoli florets. Sauté for about 4-5 minutes until tender-crisp.
- Return the chicken to the skillet. Pour the hot honey sauce over the chicken and vegetables. Stir to coat everything evenly.
- Allow the mixture to simmer for an additional 2-3 minutes, letting the sauce thicken slightly.
- Add the soy sauce and give it a final stir.
- Serve the hot honey chicken and vegetables over a bed of cooked rice. Garnish with chopped green onions and sesame seeds for that extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International