Ingredients
Scale
- 1 lb boneless chicken thighs or breasts
- 1/4 cup honey
- 2 tbsp hot sauce (e.g., sriracha)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp cornstarch
- 1 cup jasmine rice
- 1 cup mixed roasted vegetables (bell peppers, broccoli, carrots)
- Fresh cilantro or green onions for garnish
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions. Set aside.
- Cut chicken into bite-sized pieces, season with salt and pepper, then toss with cornstarch.
- In a large skillet, heat oil over medium-high heat and fry chicken until golden and cooked through. Drain excess oil.
- In a small saucepan, combine honey, hot sauce, soy sauce, and rice vinegar. Simmer until slightly thickened.
- Toss fried chicken in the honey hot sauce until well coated.
- Assemble bowls with rice, coated chicken, roasted vegetables, and garnish with herbs.
Notes
- Adjust spice level by varying hot sauce quantity.
- For a healthier option, bake chicken instead of frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying, simmering, assembling
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg