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chicken with sauce on top of rice in a white bowl

Spicy Honey Chicken Rice Bowls

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 456kcal


  • 1 cup U.S.-grown medium grain rice
  • 2 boneless, skinless chicken breasts, thawed
  • 1 head broccoli, roasted or steamed
  • 1/4 cup green onions, diced for garnish (optional)
  • 1-2 Tbsp. olive oil

Spicy Honey Sauce

  • 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
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water


  • 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


Serving: 1serving | Calories: 456kcal | Carbohydrates: 71g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 2059mg | Potassium: 1052mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1058IU | Vitamin C: 144mg | Calcium: 100mg | Iron: 3mg