Hot Honey Chicken Rice Bowls With Creamy Cabbage Slaw

Course: Main

Cuisine: American

Keyword: Skillet

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 806kcal

Author: Marilyn

Hot honey chicken is sweet, spicy, and easy to make in a skillet. Bite-sized chicken pieces are seasoned, seared until browned, then coated in a quick hot honey sauce. Serve it with rice and creamy cabbage slaw for a fast chicken bowl with heat, crunch, and plenty of flavor.

Print Recipe

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

Get Recipe Ingredients

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.

Notes

To reheat cooked rice: In a small saucepan, add 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.

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.

Nutrition