Ingredients
Method
- Cook the white rice according to package instructions and set aside.
- In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Cut the chicken thighs into bite-sized pieces and coat them in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes, or until golden brown and cooked through.
- While the chicken is cooking, steam the broccoli florets until tender, about 4-5 minutes.
- In a small bowl, whisk together the honey, hot sauce, and soy sauce. Pour this mixture over the cooked chicken in the skillet and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- To assemble the bowls, divide the cooked rice among four bowls. Top with the hot honey chicken, steamed broccoli, shredded carrots, and sliced green onions.
Nutrition
Notes
Ingredient Swap: I often use chicken breasts instead of thighs when I want a leaner option, just be careful not to overcook them.
Storage Tip: The chicken and sauce keep beautifully in the fridge for up to three days, but store the rice separately to prevent it from getting soggy.
Make-
Ahead Advice: You can mix the dry coating and the sauce a day ahead, which makes pulling this together on a weeknight a total breeze.
Common Mistake: Don't overcrowd the skillet when browning the chicken, or it will steam instead of getting that lovely golden crust.
I do it in two batches if my pan is small.
Serving Suggestion: A squeeze of fresh lime over the finished bowl cuts through the sweetness perfectly, it's my favorite little upgrade.
Equipment Note: If you don't have a steamer for the broccoli, just microwave it in a bowl with a splash of water and a lid for a few minutes.
It works just as well.