Spicy Honey Chicken with a sweet honey glaze served with your favorite veggies and rice makes for a simple weeknight dinner. This meal comes together in just 30 minutes or less! Be sure to watch the recipe video too!
September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures.
This post has been sponsored byUSA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
This year is exciting because it marks the 30th Anniversary of National Rice Month!
Perfectly cooked spicy honey glazed chicken pieces, vibrant and simply awesome steamed broccoli, and fluffy U.S. grown medium-grain rice – admittedly a basic yet very exciting combo in and of itself. But wait – that sweet honey glaze!
It’s mouth-watering, doesn’t require any strange ingredients and in fact only takes 6 ingredients to make! This. Sauce .Is. So. Good.
What to look forward to with these Spicy Honey Chicken Bowls:
Juicy browned chicken pieces smothered in spicy honey glaze
An incredibly easy recipe
Great for meal prep
You can shake the sauce up in a mason jar for ease!
Excessive amounts of happiness because this meal is so delicious!
Spicy Honey Chicken Rice Bowls starts with standard comforts of chicken and rice but also includes:
Honey. Because we need that sweetness!
Mirin or rice wine. This is slightly sweet and helps to balance the soy sauce.
Ginger. All the fresh ginger please.
Garlic. Also fresh!
U.S. grown Medium grain rice: Medium grain rice is ideal for dishes with a creamy consistency like risotto but also are great in Asian dishes. It’s one of my favorite rice varieties to cook with and we always have it stocked in our pantry.
Fun fact? 95% of sushi rice is grown in California. Southern grown medium grain rice is larger and not as soft or sticky as the California grown variety.
Garnishes: Feel free to us whatever toppings you like on your spicy honey chicken rice bowl, however I love green onions and sesame seeds!
The great thing about this spicy honey chicken rice bowl and rice bowls in general is how versatile they are.
You can switch up the vegetables, use a different protein or a different variety of rice. They are wonderful mid-week meals to toss together for the family!
How to make Spicy Honey Chicken Rice Bowls
1. Cook the U.S. Medium grain rice. Follow the package directions or us this easy stovetop method:
Combine 1 cup medium grain rice with 1 ½ cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Fluff with fork.Make the sauce. Combine all ingredients in a bowl or measuring cup. Stir with a whisk until smooth.
2. Prepare the chicken. Cube thawed, boneless skinless chicken breasts into bite sized pieces.
3. Heat olive oil in a nonstick frying pan. Add half of the chicken and cook until nicely browned.
Pro tip: don’t cook all of the chicken at once. The pan will get crowded and it won’t stay hot enough. We want tasty browned chicken pieces!
4. Place first half of chicken on a paper towel lined plate and cook the rest of the chicken.
5. Pour all the chicken and the sauce into the pan to bring to a simmer.
6. Thicken sauce with cornstarch & water mixture.
7. Serve with steamed broccoli and rice.
Tips and FAQs:
Is rice healthy?
I love that rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc.
Rice is comprised of complex carbohydrates that are more slowly digested and can help keep you full longer. Win-win!
I adore how versatile, convenient and inexpensive rice is. It’s a staple in our pantry!
Can I make these spicy honey chicken rice bowls for meal prep?
You bet! I recommend keeping the chicken, rice, and veggies all separate and when you’re ready to sit down for your meal assemble your bowl.
To reheat, simply reheat in the microwave until warm. You can also reheat on the stove if desired.
I hope you enjoy this recipe featuring U.S-grown medium grain rice.
1Tbsp.mirin or rice wine (not rice vinegar or rice wine vinegar)
Cook the U.S. Medium grain rice. Follow the package directions or us this easy stove top method: Combine 1 cup medium grain rice with 1 ½ cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Fluff with fork.
Make the sauce. Combine soy sauce, honey, Sriracha, mirin, garlic and ginger in a bowl or measuring cup. Whisk until smooth.
Prepare the chicken. Cube thawed, boneless skinless chicken breasts into bite sized pieces.
Heat olive oil in a nonstick frying pan. Add half of the chicken and cook until nicely browned. Pro tip: don’t cook all of the chicken at once. The pan will get crowded and it won’t stay hot enough. We want tasty browned chicken pieces! Place first half of chicken on a paper towel lined plate and cook the rest of the chicken.
Pour all of the chicken and the sauce into the pan to bring to a simmer.
Thicken sauce. Mix the cornstarch & water together and whisk into the sauce.
Divide rice evenly into bowls. Top each bowl with chicken and broccoli (or veggie of choice). Garnish with green onions if desired. Enjoy!
Recipe notes: Pale dry sherry or dry white wine make good substitutes for mirin or rice wine
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