Hot Honey Chicken Rice Bowls With Creamy Cabbage Slaw
These hot honey chicken rice bowls are sweet, spicy, crisp, and filling without being fussy. The chicken gets a quick skillet sear, then a glossy hot honey sauce brings the whole bowl together.
The creamy cabbage slaw keeps each bite fresh. It also gives the bowl good crunch, so this does not taste like plain chicken over rice.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 bowls | 15 minutes | 15 minutes | 30 minutes |
What Makes a Great Rice Bowl
Do not build the whole bowl too far ahead of time. The chicken and rice can be warm and saucy, but the cabbage slaw needs to stay cold and crisp. I add the slaw last so the bowl keeps its crunch instead of turning soft.
For a great rice bowl, think about the combinations of heat, moisture, and texture. Keep these in mind as you build your bowls for the best results.
Quick Look
- What It Is: Hot honey chicken rice bowls made with seared chicken, warm rice, and creamy cabbage slaw.
- Why You’ll Love It: The bowl tastes bold but uses simple ingredients. You get heat, sweetness, crunch, and creaminess in one easy dinner.
- Method: Skillet-seared chicken with a quick stovetop hot honey sauce.
- How It Comes Together: Cook the rice, sear the chicken, toss the slaw, and spoon hot honey sauce over the top.
- Calories: Each bowl has about 520 to 650 calories, depending on the rice, chicken, and sauce portions.
- Protein: Each bowl has about 35 to 45 grams of protein, depending on the amount of chicken used.
- Flavor And Texture: Sweet heat from the chicken, cool crunch from the cabbage slaw, and a soft rice base to catch the sauce.
- Difficulty: Easy.
Ingredient Highlights
- Chicken: Boneless skinless chicken thighs work well because they stay tender and moist in a hot skillet. Chicken breast also works if you do not overcook it. To make this bowl even easier, use leftover rotisserie chicken.
- Seasonings: For the chicken, toss with a combination of sweet paprika, garlic powder, dried thyme, chili powder, onion powder, dried oregano, kosher salt and black pepper
- Rice: White rice is my first choice. You can use Minute Rice or leftover cooked rice for speedier prep.
- Cabbage: Shredded cabbage adds crunch to the bowl. You can use green cabbage, purple cabbage or a mix of both. Bagged coleslaw mix is a good shortcut, but not as budget-friendly.
- Creamy Slaw Dressing: A mix of mayonnaise, sour cream, hot honey, apple cider vinegar, lime juice and spices gives the cabbage a creamy but bright finish.
- Optional Garnishes: Sliced green onions and sesame seeds add a nice pop.
How To Make Hot Honey Chicken Rice Bowls
- Cook the rice. Make your rice first so it is ready when the chicken comes off the skillet. (If you are using leftover cooked rice, you can start reheating it in a little bit of water while the chicken is cooking.
- Season the chicken. Toss bite-size chicken pieces with sweet paprika, garlic powder, dried thyme, chili powder, onion powder, dried oregano, kosher salt and black pepper.
- Sear the chicken. Add the oil to the skillet and heat until shimmering. Add the seasoned chicken pieces and cook until browned and cooked through to 165°F.
- Make the sauce. In a small saucepan, heat the honey, hot sauce, butter, garlic, and a pinch of red pepper flakes until smooth. Toss the cooked chicken pieces in just enough sauce to coat the chicken. Set aside the remaining sauce.
- Make the dressing: Combine the mayonnaise, sour cream, lime juice, apple cider vinegar, hot honey, crushed red pepper flakes, kosher salt and ground black pepper.
- Toss the slaw. Just before serving, mix the cabbage with the dressing.
- Build the bowls. Arrange the rice, chicken, and cabbage slaw in bowls. Drizzle with the remaining hot honey sauce. Garnish with sliced green onions and sesame seeds, if desired.
Top Tips
- Cut the chicken into evenly sized pieces and pat them dry so they brown rather than steam.
- Use a large skillet so the chicken has room to sear nicely.
- Add enough sauce just to coat the chicken, then save extra for drizzling.
- Toss the cabbage slaw lightly so it stays crisp.
- Add the slaw right before serving for the best texture.
Variations
Homemade Hot Honey Sauce: For a fast homemade sauce, in a small saucepan, warm 1/3 cup honey, 2 tablespoons hot sauce, 1 tablespoon butter, 1 small minced garlic clove, and a pinch of red pepper flakes. Stir until smooth.
Taste the sauce before adding it to the chicken. Add more hot sauce if you want more heat, or more honey if you want it sweeter.
High Protein Chicken Bowls: Use extra chicken, a smaller scoop of rice, and Greek yogurt in the slaw dressing.
Hot Honey Chicken Sweet Potato Bowls: Swap the rice for roasted, cubed sweet potatoes if you want a bowl with more veggies.
Meal Prep Bowls: Store the cooked chicken, cooked rice, cabbage slaw and dressing in separate containers.
Storage And Make Ahead Tips
- Store the chicken and rice in separate airtight containers for up to 3 days.
- Reheat the chicken in a skillet or saucepan until hot.
- Reheat rice by adding 2 tablespoons of liquid for each cup of cooked rice. Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through. Fluff with a fork.
- Store the dressing and cabbage separately. Toss together just before serving. If the shredded cabbage and dressing have already been combined, store them tightly covered and use within 2 days.
Important note: Rice is especially vulnerable to bacteria. Store cooked rice in an airtight container in the refrigerator for 3 to 5 days. The USDA recommends cooling to 70°F within two hours and from 70°F to 40°F within an additional four hours. Source: USA Rice Federation.
FAQs
Can I make hot honey chicken rice bowls ahead?
Yes. Store the chicken, rice, sauce, and cabbage slaw separately. Reheat the chicken and rice first, then add the cold slaw right before serving.
How do I keep the cabbage slaw from getting soggy?
Toss the slaw lightly and add it to the bowl last. For meal prep, store the cabbage and dressing separately until you are ready to eat.
Can I use chicken breast instead of chicken thighs?
Yes. Cut the chicken breast into even pieces and cook it just until it reaches 165°F. Chicken thighs stay juicier, but chicken breast works well if you do not overcook it.
Is hot honey very spicy?
It depends on the hot honey or hot sauce you use. Start with less hot sauce, taste the glaze, and add more hot honey or sauce only if you want it spicier.
What kind of cabbage works best for the slaw?
Green cabbage gives the firmest crunch. Red cabbage adds color, and bagged coleslaw mix is the fastest shortcut.
What can I use instead of rice?
Try roasted potatoes, quinoa, cauliflower rice, or a mix of rice and greens. Rice is the easiest base because it catches the hot honey sauce well.
Hot Honey Chicken Rice Bowls With Creamy Cabbage Slaw
Ingredients
For the chicken and rice:
- 2 pounds boneless, skinless chicken thighs (about 6 to 8 thighs ) cut into bite-sized pieces
- 2 cups raw white rice 4 cups cooked
- 2 tablespoons canola or vegetable oil or other neutral oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
For the cabbage slaw:
- 3 cups shredded cabbage about 1/2 cabbage)
- ½ cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey (such as Mike’s Hot Honey)
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- Pinch ground black pepper
Instructions
- Make your rice first so it is ready when the chicken comes off the skillet. If you are using leftover cooked rice, you can start reheating it in a little bit of water while the chicken is cooking.
- Toss bite-size chicken pieces with sweet paprika, garlic powder, dried thyme, chili powder, onion powder, dried oregano, kosher salt and black pepper.
- Add the oil to the skillet and heat until shimmering. Add the seasoned chicken pieces and cook until browned and cooked through to 165°F.
- Meanwhile, in a small saucepan, heat the honey, hot sauce, butter, garlic, and a pinch of red pepper flakes until smooth. When the chicken is done, toss the cooked chicken pieces in just enough sauce to coat the chicken. Set aside the remaining sauce.
- Combine the mayonnaise, sour cream, lime juice, apple cider vinegar, hot honey, crushed red pepper flakes, kosher salt and ground black pepper. Just before serving, mix the shredded cabbage with the dressing.
- To serve, arrange the rice, chicken, and cabbage slaw in bowls. Drizzle with the remaining hot honey sauce. Garnish with sliced green onions and sesame seeds, if desired.
Cooks Tips
- Pat the chicken dry before cooking.
- Use a large skillet so the chicken has room to sear instead of steam.
- Add the slaw right before serving for the best texture.
