Description
Sizzling hot honey chicken bowls blend spicy and sweet flavors from Nashville’s culinary scene. Crispy chicken, drizzled with honey glaze, nestles over fluffy rice with fresh vegetable medley, promising a delightful meal you’ll savor until the last bite.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup sweet potato, diced
- 1 cup broccoli florets
- ¼ cup (60 milliliters) honey
- 2 tbsps olive oil
- 1 tbsp olive oil
- 1 tbsp hot sauce (like Franks RedHot or sriracha)
- 1 tbsp apple cider vinegar
- 2 tbsps cornstarch
- 2 tbsps chopped fresh parsley or cilantro
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili flakes (optional, for extra heat)
- ¼ cup crumbled feta or goat cheese (optional)
- Lemon or lime wedges
- Salt and pepper to taste
Instructions
- Preparation: Preheat oven to 425F (220C), creating an optimal roasting environment for transforming vegetables.
- Vegetable Roasting: Coat broccoli and sweet potato with olive oil, salt, and pepper. Spread in a single layer on a baking sheet, roasting for 20-25 minutes and rotating midway to ensure even caramelization.
- Chicken Seasoning: Mix smoked paprika, garlic powder, salt, pepper, and cornstarch. Thoroughly coat chicken pieces in the spice blend.
- Searing Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and reaching an internal temperature of 165F/74C.
- Glaze Creation: In the same skillet, combine honey, hot sauce, apple cider vinegar, and optional chili flakes. Simmer for 1-2 minutes until the sauce thickens into a luxurious coating.
- Glazing Chicken: Return chicken to the skillet, gently tossing to completely enrobe each piece in the spicy-sweet glaze.
- Plating: Layer rice in serving bowls, top with roasted vegetables and glazed chicken. Garnish with chopped parsley or cilantro, and optional crumbled feta or goat cheese.
- Finishing Touch: Serve with lemon or lime wedges to add a bright, citrusy accent to the rich, spicy flavors.
Notes
- Optimize Chicken Searing: Use a heavy-bottomed skillet to achieve consistent golden-brown exterior without burning, ensuring high heat and minimal movement during cooking.
- Cornstarch Coating Technique: Pat chicken completely dry before adding cornstarch mixture to guarantee maximum crispiness and better glaze adherence, preventing soggy texture.
- Glaze Control Strategy: Monitor sauce reduction carefully – if it becomes too thick, add small splashes of water to maintain perfect glossy consistency without burning.
- Vegetable Roasting Precision: Space vegetables widely on baking sheet to prevent steaming, allowing proper caramelization and developing deeper roasted flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 520
- Sugar: 16 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg