Description
Crispy, juicy chicken coated in a sticky hot honey glaze, served over rice with crisp veggies for a flavor-packed and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup cornstarch
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1/3 cup honey
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 2 cups steamed white or brown rice
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumbers
- 2 scallions, sliced
- 1 tbsp sesame seeds
Instructions
- Cut chicken into bite-sized pieces and pat dry. Toss with cornstarch, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in batches until golden and cooked through, about 4-5 minutes.
- Remove chicken. In the same pan, combine honey, hot sauce, vinegar, and garlic powder. Let simmer for 2 minutes.
- Return chicken to skillet and toss in the glaze until coated.
- Prepare bowl components: slice cucumbers, shred carrots, and warm rice.
- Assemble bowls with a base of rice, topped with glazed chicken, cucumbers, carrots, scallions, and sesame seeds.
Notes
- Add a drizzle of extra hot sauce or lime juice for more zing.
- Use chicken thighs for a juicier option.
- Keep rice and veggies separate when storing for best texture.
