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!
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.
1 cup U.S.-grown medium grain rice
Make the sauce. Combine soy sauce, honey, Sriracha, mirin, garlic and ginger in a bowl or measuring cup. Whisk until smooth.
1/2 cup soy sauce, 1/4 cup honey, 2 Tbsp. Sriracha, 1 Tbsp. mirin or rice wine (not rice vinegar or rice wine vinegar), 1 tsp. garlic, minced, 1/2 tsp. ginger, minced
Prepare the chicken. Cube thawed, boneless skinless chicken breasts into bite sized pieces.
2 boneless, skinless chicken breasts, thawed
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.
1-2 Tbsp. olive oil
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.
1 Tbsp. cornstarch, 1 Tbsp. water
Divide rice evenly into bowls. Top each bowl with chicken and broccoli (or veggie of choice). Garnish with green onions if desired. Enjoy!
1 head broccoli, roasted or steamed, 1/4 cup green onions, diced for garnish (optional)
Video
Notes
Recipe notes: Pale dry sherry or dry white wine make good substitutes for mirin or rice wine