Description
This Hot Honey Pepper Chicken recipe features tender, juicy chicken breasts cooked to golden perfection and coated in a sweet and spicy hot honey sauce. Served over fluffy white rice and garnished with fresh scallions, this flavorful dish combines a perfect balance of heat, sweetness, and savory notes, making it an easy and satisfying meal for any weeknight dinner.
Ingredients
Rice
- 2 cups white rice
Chicken
- 3-4 boneless skinless chicken breasts, diced
- 1 tbsp vegetable oil (for chicken)
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 tbsp vegetable oil (for cooking)
Sauce & Vegetables
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1/2 cup hot honey
- 1/4 cup coconut aminos (or soy sauce)
Toppings
- Scallions, chopped
Instructions
- Prepare Rice: Start cooking the white rice according to package instructions so that it finishes around the same time as the chicken.
- Season Chicken: In a large bowl, combine the diced chicken breasts with 1 tbsp vegetable oil, garlic salt, pepper, and red pepper flakes. Stir well to evenly coat the chicken with the seasoning.
- Cook Chicken: Heat the remaining 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, for about 8 minutes or until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the minced garlic and diced bell pepper. Cook over medium heat, stirring frequently, for 1-2 minutes until fragrant and slightly softened.
- Make Sauce: Add the hot honey and coconut aminos (or soy sauce) to the skillet. Stir continuously until a sauce forms and thickens slightly, coating the vegetables well.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss thoroughly to coat the chicken evenly with the hot honey sauce mixture.
- Serve: Spoon the hot honey pepper chicken over the cooked white rice and garnish with chopped scallions for a fresh finish. Serve immediately.
Notes
- You can substitute coconut aminos with soy sauce if preferred.
- Adjust the amount of red pepper flakes and hot honey to control the spiciness of the dish.
- For an extra crunch, add toasted sesame seeds on top along with scallions.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use jasmine or basmati rice for added fragrance and texture.
