Hot Honey Chicken Bowls: A Sweet and Spicy Comfort Classic

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When you’re craving a meal that hits every note—sweet, spicy, savory, and satisfying—Hot Honey Chicken Bowls deliver with flying colors. This dish features tender chunks of chicken glazed in a glossy, sticky hot honey sauce that clings to every bite, paired beautifully with creamy avocado, fluffy rice, and a garnish of fresh scallions. The result? A flavor-packed bowl that feels indulgent, yet surprisingly balanced and fresh.

Perfect for weeknight dinners, meal prep, or when you simply need a quick pick-me-up meal, this bowl brings together pantry staples and a few fresh ingredients to create something crave-worthy. It’s a complete meal in one bowl—comforting, bold, and nourishing, with contrasting textures and vibrant flavors that make each bite exciting.

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Ingredients for this Hot Honey Chicken Bowls

• 1 ½ pounds chicken breast or thighs, cut into bite-sized pieces
• Salt and black pepper, to taste
• 2 tablespoons cornstarch
• 2 tablespoons olive oil (or avocado oil)
• 1 ripe avocado, diced
• 2 cups cooked jasmine or basmati rice
• 2 green onions, sliced thin

For the Hot Honey Sauce:

• ¼ cup honey
• 1–2 tablespoons hot sauce (adjust to your heat preference)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Optional: red pepper flakes for extra heat

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Step 1: Prepare the Chicken

Start by seasoning your chicken pieces with salt and pepper, then toss them in cornstarch until evenly coated. This gives the chicken that crispy golden exterior when cooked, while helping the sauce cling better.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side, or until the outside is golden brown and the inside is fully cooked through. Work in batches if needed to avoid overcrowding the pan. Once done, remove the chicken and set it aside.

Step 3: Make the Hot Honey Sauce

In the same skillet, lower the heat to medium and add the honey, hot sauce, soy sauce, rice vinegar, garlic powder, and smoked paprika. Stir well and bring to a gentle simmer, allowing the sauce to thicken slightly, about 2–3 minutes.

Step 4: Combine Chicken and Sauce

Return the cooked chicken to the skillet and toss it in the hot honey sauce until fully coated. Let everything simmer together for another minute so the chicken absorbs the flavor.

Step 5: Assemble the Bowls

Spoon warm rice into serving bowls, followed by a generous portion of the hot honey chicken. Add freshly diced avocado and sprinkle sliced green onions over the top. You can add extra chili flakes or a drizzle of hot honey for extra kick, if desired.

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Storage Instructions

Hot Honey Chicken Bowls are excellent for meal prep and can be stored easily. Allow the chicken and rice to cool completely before transferring them into airtight containers. Store avocado separately to maintain freshness and prevent browning.

• Refrigerator: Keep the chicken and rice in the fridge for up to 4 days. Reheat in the microwave or a skillet until hot.
• Freezer: You can freeze the chicken (without the avocado) for up to 2 months. Defrost in the fridge overnight before reheating.
• Tip: Always add fresh avocado just before serving for the best texture and flavor.

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Estimated Nutrition

(Per serving, based on a 4-serving yield)

• Calories: 470
• Protein: 34g
• Carbohydrates: 38g
• Fat: 21g
• Fiber: 4g
• Sugar: 14g
• Sodium: 620mg

Nutritional values may vary based on exact ingredients and portion sizes used.

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Frequently Asked Questions

What kind of chicken should I use?

You can use either boneless skinless chicken breasts or thighs. Thighs tend to be juicier, but breasts work great if you prefer leaner meat.

Is the hot honey sauce very spicy?

Not necessarily. You control the heat level by adjusting the amount of hot sauce. Start with less and add more to taste.

Can I use store-bought hot honey?

Absolutely. Store-bought hot honey works fine, but making your own lets you adjust sweetness and spice to your liking.

What other toppings go well with this bowl?

Try adding pickled onions, shredded carrots, cucumbers, or a handful of edamame for extra crunch and freshness.

How do I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce, and double-check that your hot sauce and vinegar are gluten-free.

Can I serve this cold?

Yes! It works well as a cold lunch bowl, especially if you let the flavors marinate. Just skip reheating and enjoy it straight from the fridge.

What’s the best rice for this recipe?

Jasmine or basmati rice are perfect for their fluffy texture, but brown rice or even quinoa make great wholesome alternatives.

How do I meal prep this recipe?

Cook everything in advance, store in separate containers (especially the avocado), and assemble just before eating. You’ll have lunch ready all week!

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