Description
These vibrant, flavor-packed bowls feature tender chicken glazed with sweet and spicy hot honey, served over fluffy rice or quinoa, and topped with crisp-tender vegetables. Perfect for a quick yet impressive weeknight meal.
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 tbsp neutral oil (e.g., canola or avocado)
1/3 cup honey
2 tbsp sriracha
1 tbsp soy sauce
1/2 tsp garlic powder
1 cup cooked rice or quinoa
2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
1 tsp sesame seeds (optional)
Fresh cilantro or green onions for garnish
Instructions
Heat oil in a skillet over medium-high. Cook chicken thighs for 5-7 minutes per side until golden and cooked through
Transfer chicken to a casserole dish. In the same skillet, simmer honey, sriracha, soy sauce, and garlic powder for 5 minutes, then brush over chicken
Place chicken in oven and broil for 3-4 minutes for a caramelized glaze
Sauté vegetables until tender-crisp (about 5-7 minutes). Serve chicken over rice/quinoa with veggies and a drizzle of extra glaze
Garnish with sesame seeds and fresh herbs before serving
Notes
Use gluten-free rice if needed
Adjust sriracha quantity for desired spice level
Can substitute vegetables based on seasonal availability or preferences
Leftover glaze keeps up to 1 week in fridge
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Sautéing/Broiling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg