Honey Pepper Chicken Over Rice

Chicken Recipes Reading Time: 4 minutes
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This Honey Pepper chicken is absolutely delicious.

Seasoned golden brown chicken, coated in a soy honey glaze with hints of garlic and red bell pepper.

Topping with scallions for the perfect bite.

Honey Pepper Chicken Over Rice

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

A white bowl of rice topped with sautéed chicken, red bell peppers, and green onions, placed on a red checkered napkin with a wooden spoon beside it.
A white plate of rice topped with stir-fried chicken, red bell peppers, and green onions sits on a red checkered cloth with a wooden spoon nearby.

How To Make Honey Pepper Chicken Over Rice

Raw chicken strips on a plate, green onions, a red bell pepper, and small bowls of sauce, oil, minced garlic, and assorted spices on a white surface.

Ingredients

  • 1 cup of white rice
  • 3-4 boneless skinless chicken breasts (diced)
  • 1 tbsp of vegetable oil
  • 1 tsp of garlic salt
  • 1 tsp of pepper
  • 1 tsp of red pepper flakes
  • 1 tbsp of vegetable oil
  • 3 cloves of garlic (minced)
  • 1 red bell pepper (diced)
  • 1/2 cup of honey
  • 1/4 cup of soy sauce
  • Scallions for topping
A white bowl filled with white rice, topped with shrimp, chopped tomatoes, and green onions, sits on a red and white checkered cloth on a wooden surface.
A white plate of white rice topped with pieces of cooked chicken, red bell peppers, and chopped green onions.

Step-by-Step Guide

1. Start the rice so it’s finished around the same time as the chicken.

In a large bowl add the diced chicken breasts, 1 tbsp oil, garlic salt, pepper and onion powder.

A black bowl with raw, cubed chicken breasts topped with various spices, including crushed red pepper and ground seasonings, on a white marble surface.

Stir to combine.

To a large skillet add the remaining 1 tbsp of oil to the pan and cook the diced chicken over a medium to high heat.

2. Stir and cook for about 8 minutes or until the chicken is golden brown and fully cooked.

Cooked, browned chicken pieces are spread out in a nonstick skillet on a marble countertop.

Remove from the pan and set aside.

3. Add the garlic and diced bell pepper to the skillet and stir over a medium heat for 1-2 minutes.

Chopped red and orange bell peppers being sautéed with minced garlic in a nonstick frying pan on a marble surface.

Add in the honey and the soy sauce and stir until a sauce forms and gets slightly thick.

Add the chicken to the pan and toss it so it gets coated.

A frying pan containing cooked chicken pieces and red bell peppers in a brown sauce, set on a marble surface.

4. Serve it over rice and top with chopped scallions.

A plate of white rice topped with cooked chicken, chopped tomatoes, and green onions, placed on a red checkered cloth next to a wooden spoon, green onions, and a red bell pepper.
A plate of white rice topped with pieces of chicken, chopped red bell peppers, and green onions sits on a red checkered napkin with a wooden spoon beside it.

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • Don’t want it spicy? Skip the red pepper flakes.
  • If you want the sauce to be thicker just give it 1-2 minutes before putting the chicken in.
A white plate of rice topped with stir-fried chicken and red bell peppers, garnished with chopped green onions, sits on a red checkered napkin with a wooden spoon nearby.

Honey Pepper Chicken Over Rice

Print Recipe
A white bowl of rice topped with pieces of chicken, diced red bell pepper, and chopped green onions, placed on a red checkered cloth with vegetables in the background.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • 1 cup of white rice
  • 3-4 boneless skinless chicken breasts diced
  • 1 tbsp of vegetable oil
  • 1 tsp of garlic salt
  • 1 tsp of pepper
  • 1 tsp of red pepper flakes
  • 1 tbsp of vegetable oil
  • 3 cloves of garlic minced
  • 1 red bell pepper diced
  • 1/2 cup of honey
  • 1/4 cup of soy sauce
  • Scallions for topping

Instructions

  • Start the rice so it’s finished around the same time as the chicken. In a large bowl add the diced chicken breasts, 1 tbsp oil, garlic salt, pepper and onion powder. Stir to combine. To a large skillet add the remaining 1 tbsp of oil to the pan and cook the diced chicken over a medium to high heat.
  • Stir and cook for about 8 minutes or until the chicken is golden brown and fully cooked. Remove from the pan and set aside.
  • Add the garlic and diced bell pepper to the skillet and stir over a medium heat for 1-2 minutes. Add in the honey and the soy sauce and stir until a sauce forms and gets slightly thick. Add the chicken to the pan and toss it so it gets coated.
  • Serve it over rice and top with chopped scallions.

Notes

  • Store in an airtight container in the fridge for 2-3 days.
  • Don’t want it spicy? Skip the red pepper flakes.
  • If you want the sauce to be thicker just give it 1-2 minutes before putting the chicken in.
Servings: 4 servings
A plate of rice topped with cooked chicken, chopped tomatoes, and green onions sits on a red checkered cloth, with vegetables, a wooden spoon, and a drink in the background.

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