Honey Chicken Rice Bowls
A quick meal with roasted veggies and chicken with a delicious sweet and spicy honey sauce
Ingredients
- 2 cup Rice
- 1 qt Chicken Broth
- 2 cups Broccoli Florets
- 1 Medium White Onion cut in strips
- 1 Red Bell Pepper cut in strips
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- Cooking Spray
- Sesame Seeds for garnish
For the Chicken
- 2 lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
- 1 cup Flour
- 1 tsp Ginger Powder
- 1 tsp Garlic Powder
- 1 tsp Parsley
- ½ cup Butter
For the Sauce
- ½ cup Butter
- ½ cup Honey
- ½ cup Soy Sauce
- 1 tsp Red Pepper Flakes
- 1 tbsp Hoisin Sauce
Instructions
- Preheat oven to 400degF.
- Spread broccoli, onion, and bell peppers out on a parchment paper covered baking sheet. Spray with cooking spray then sprinkle with garlic and ginger powder. Bake in oven for 20 minutes.
- In a sauce pan over medium heat, add rice and chicken broth. Cover with lid and let cook for 17 minutes. Remove from heat, but do not remove lid until ready to make the bowls.
- In a smaller sauce pan over medium low heat, add sauce ingredients. Let melt and combine. Continue to stir and simmer while preparing chicken.
- In a mixing bowl, combine flour, ginger powder, garlic powder and parsley. Add chicken chunks and toss to coat.
- In a large frying pan over medium-high heat, melt butter. Once melted, starting frying chicken chunks in batches and remove to a paper towel covered plate. (Try to shake off excess flour mixture before adding to hot butter).
- To build the bowl, start with a portion of rice. Add a portion of chicken on one side and a portion of veggies on the other. Spoon honey sauce over chicken, and add a drizzle over veggies. Sprinkle with sesame seeds.
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