Honey Pepper Chicken Over Rice
Next time you’re craving takeout, do your pocketbook a favor and make my easy Honey Pepper Chicken instead. This delightfully simple 10-ingredient recipe comes together in a flash using just 10 basic ingredients. You can have it on the table in less time than it’d take to get delivery—and you don’t even need to tip when you’re done!
I love Asian-inspired takeout-fakeout recipes like this quasi-Panda Express honey pepper chicken, easy teriyaki chicken, and slow-cooker beef lo mein.
Not only do I end up saving a boatload of cash (something I feel like everyone is looking for these days), but I also know everything I’m putting on my plate (no preservatives or artificial colors), and they often end up tasting better to boot. Win-win-win!
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Why You’ll Love Honey Peppered Chicken
- Quick & Easy – With this easy chicken recipe, dinner will be on the table in just 30 minutes flat, and cleanup is a snap!
- Better-For-You – Unlike Panda Express, my honey pepper chicken bowls are made by pan-frying the chicken rather than deep frying it. I also keep the sugar to a minimum by sticking to just honey, whereas the restaurant also adds sweet chili sauce and added sugar.
- Budget-Friendly – A honey sesame chicken bowl at Panda Express runs about $8.50 per entrée serving, which isn’t terrible for fast-casual. That said, you can make enough to feed 4 people on the same budget if you opt to cook your own at home. I’ve found that when times are tight, cooking at home is the best thing you can do to lower expenses!
Ingredients & Substitutions
- 1 cup of white rice – I personally prefer short or medium grain rice here, which is stickier than long grain rice. That said, feel free to use any variety of white rice (or brown rice!) you prefer. Note that brown rice takes about 2x as long to cook, so keep that in mind if you’re trying to score some extra fiber points.
- 3-4 boneless skinless chicken breasts (diced) – Feel free to swap in boneless skinless chicken thighs if you prefer dark meat.
- 1 tbsp of vegetable oil – Any neutral-flavored oil (e.g. canola, grapeseed, or avocado oil) will work just as well!
- 1 tsp of garlic salt – If needed, you can make your own garlic salt using 1 part garlic powder to 3 parts fine sea salt.
- 1 tsp of pepper – Use freshly cracked black pepper for the boldest flavor!
- 1 tsp of red pepper flakes – Chili flakes add the perfect amount of kick. You’re welcome to dial the heat up or down by using more or less to taste.
- 3 cloves of garlic (minced) – Fresh is ideal, but I won’t tell if you use jarred minced garlic or garlic paste to keep prep to a minimum.
- 1 red bell pepper (diced) – You can also use orange or yellow bell pepper if you like; they’re just as sweet as red. I recommend avoiding green bell pepper here, since it offers an earthy, not sweet, flavor.
- 1/2 cup of honey – Any variety of honey will work. If you want an extra kick, swap in hot honey!
- 1/4 cup of soy sauce – For a pop of umami flavor. If needed, you can swap in tamari or coconut aminos for a gluten-free option, or use Bragg’s liquid aminos for a soy-free option.
- Scallions for topping – Thinly sliced green onions add a bright pop of color and fresh flavor when used as garnish. Make sure to use both the pale white/green and dark green parts for the best mix of flavor and pretty color.
How to Make Honey Pepper Chicken Bowls
Step 1: Start the Rice
Go ahead and get that rice cooking first, so it’ll be ready right around the time the chicken is finished. This way, everything comes out hot at the same time.
Step 2: Prep the Chicken
In a large bowl, combine the diced chicken breasts, 1 tablespoon of oil, garlic salt, pepper, and onion powder. Give it all a good stir to make sure the chicken is evenly coated in the seasonings.
Step 3: Cook the Chicken
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 8 minutes, stirring occasionally, until it’s golden brown and fully cooked through.
Step 4: Sauté the Veggies
Remove the cooked chicken from the pan and set it aside. Add the garlic and diced bell pepper to the skillet and sauté for 1-2 minutes over medium heat, just until the veggies start to soften.
Step 5: Make the Honey Pepper Sauce
Now it’s time to bring the flavor! Stir the honey and soy sauce into the skillet with the garlic and peppers. Let the sauce simmer for a minute or two, until it thickens up nicely.
Step 6: Serve & Enjoy
Add the cooked chicken back to the pan and toss it all together, making sure the chicken is evenly coated in that sweet and savory sauce. Spoon the honey pepper chicken over a bed of fluffy rice, then top it all off with some freshly chopped scallions. Get ready for an absolutely mouthwatering meal!
Optional Variations & Dietary Adaptations
- Honey Sesame Chicken: Add a drizzle of toasted sesame oil to the chicken at the end of cooking, then top your bowls with toasted sesame seeds for a bit of extra crunch.
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce to make this Asian-inspired dish gluten-free.
- Soy-Free: Coconut aminos or Bragg’s liquid aminos are a great replacement for the soy sauce.
- Spicy Honey Pepper Chicken: Add a teaspoon or two of extra crushed red pepper flakes to the chicken seasoning for more heat. You can also add a sliced jalapeño or two to the pan with the bell peppers for added kick.
- Pineapple Honey Pepper Chicken: Toss in a cup of diced pineapple along with the bell peppers for a tropical twist.
Expert Tips & Tricks
- Pound the Chicken: Take a few minutes to lightly pound the chicken breasts to an even thickness. This helps ensure the chicken cooks evenly throughout.
- Sear the Chicken: Getting a nice golden-brown sear on the chicken before adding the sauce gives it an extra layer of flavor and texture. Thanks, Maillard Reaction!
- Adjust the Heat: If you like things on the spicier side, feel free to add a bit more crushed red pepper flakes or even a diced jalapeño to the veggie sauté.
- Thicken the Sauce: For a glossier, more cling-to-the-chicken sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the final minute of cooking.
- Finish with Freshness: Topping the dish with chopped scallions or fresh cilantro just before serving adds a bright, herbaceous note to balance the sweetness.
How to Serve
This honey pepper chicken is a true flavor powerhouse that pairs beautifully with a variety of tasty accompaniments. No matter how you choose to serve it, it’s sure to be a hit. For a complete and satisfying meal, serve it over a bed of fluffy white or brown rice, allowing the sweet and savory sauce to soak into each bite.
If you’re looking to lighten things up, try serving the chicken over a fresh, crisp cabbage-based slaw. The peppery kick and sticky-sweet glaze complement the cool, crunchy greens wonderfully. Toss in some sliced cucumbers, julienned carrots, and toasted sesame seeds for added texture and flavor.
For a fun twist, stuff the honey pepper chicken into warm, soft tortillas or lettuce cups, creating delectable hand-held wraps or tacos. Top them with shredded cabbage, diced avocado, and maybe a drizzle of creamy Peruvian green sauce for a portable, flavor-packed meal.
Storage & Reheating
- Reheating: To reheat, simply place the chilled or frozen chicken in a skillet over medium heat. Cook, stirring occasionally, until heated through, about 5-7 minutes for refrigerated leftovers or 10-12 minutes from frozen. If needed, add a splash of water or broth to thin out the honey pepper sauce.
- Refrigeration: Store any leftover honey pepper chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer-term storage, the cooked chicken can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe bag or container.
Frequently Asked Questions
Is this dish spicy?
Not at all. The pepper gives flavor, not heat. If you do want spice, add a pinch of cayenne or red pepper flakes.
Can I double the recipe?
Of course! Just make sure not to overcrowd the pan when cooking the chicken.
Can I make the sauce thicker?
Yes. Let it simmer a little longer, or whisk in a small cornstarch slurry (cornstarch + water) during the final minutes.
Can I make this ahead of time?
Definitely, this dish is great for meal prep! Store in the fridge and reheat gently. Add a splash of broth, if needed, to loosen the sauce.
What kind of pepper is used in honey pepper chicken?
Here I use a triple whammy of black pepper, red pepper flakes, and sweet bell peppers. That said, it depends on the recipe! Always make sure to read ingredients lists if you’re unsure.
Is honey pepper chicken kid-friendly?
It depends on the recipe and on the kid, I suppose. My honey pepper chicken recipe offers a mild-to-medium amount of heat, so it might be a little sharp on the tongue for little ones. However, it’s easy to adjust the heat as needed—just use less red pepper flakes and a bit less black pepper to dial it back, or add more if you prefer it spicier.
If you loved this Honey Pepper Chicken Over Rice, you’ll enjoy some of our other easy weeknight meals. Try our Garlic Butter Honey BBQ Chicken Tacos and Slow Cooker Chicken Burrito Bowls next for more tasty dinners that make meal time simple!
Honey Pepper Chicken Over Rice
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
- 3 cloves of garlic minced
- 1 red bell pepper diced
- ½ cup of honey
- ¼ cup of soy sauce
- Scallions for topping
Instructions
- Step 1: Start the Rice. Go ahead and get that rice cooking first, so it'll be ready right around the time the chicken is finished. This way, everything comes out hot at the same time.
- Step 2: Prep the Chicken. In a large bowl, combine the diced chicken breasts, 1 tablespoon of oil, garlic salt, pepper, and onion powder. Give it all a good stir to make sure the chicken is evenly coated in the seasonings.
- Step 3: Cook the Chicken. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 8 minutes, stirring occasionally, until it’s golden brown and fully cooked through.
- Step 4: Sauté the Veggies. Remove the cooked chicken from the pan and set it aside. Add the garlic and diced bell pepper to the skillet and sauté for 1-2 minutes over medium heat, just until the veggies start to soften.
- Step 5: Make the Honey Pepper Sauce. Now it’s time to bring the flavor! Stir the honey and soy sauce into the skillet with the garlic and peppers. Let the sauce simmer for a minute or two, until it thickens up nicely.
- Step 6: Serve & Enjoy. Add the cooked chicken back to the pan and toss it all together, making sure the chicken is evenly coated in that sweet and savory sauce. Spoon the honey pepper chicken over a bed of fluffy rice, then top it all off with some freshly chopped scallions. Get ready for an absolutely mouthwatering meal!
Notes
Optional Variations & Dietary Adaptations
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce to make this Asian-inspired dish gluten-free.
- Soy-Free: Coconut aminos or Bragg’s liquid aminos are a great replacement for the soy sauce.
- Spicy Honey Pepper Chicken: Add a teaspoon or two of extra crushed red pepper flakes to the chicken seasoning for more heat. You can also add a sliced jalapeño or two to the pan with the bell peppers for added kick.
- Pineapple Honey Pepper Chicken: Toss in a cup of diced pineapple along with the bell peppers for a tropical twist.
- Honey Sesame Chicken: Add a drizzle of toasted sesame oil to the chicken at the end of cooking, then top your bowls with toasted sesame seeds for a bit of extra crunch.
Expert Tips & Tricks
- Pound the Chicken: Take a few minutes to lightly pound the chicken breasts to an even thickness. This helps ensure the chicken cooks evenly throughout.
- Sear the Chicken: Getting a nice golden-brown sear on the chicken before adding the sauce gives it an extra layer of flavor and texture. Thanks, Maillard Reaction!
- Adjust the Heat: If you like things on the spicier side, feel free to add a bit more crushed red pepper flakes or even a diced jalapeño to the veggie sauté.
- Thicken the Sauce: For a glossier, more cling-to-the-chicken sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the final minute of cooking.
- Finish with Freshness: Topping the dish with chopped scallions or fresh cilantro just before serving adds a bright, herbaceous note to balance the sweetness.
How to Serve
This honey pepper chicken is a true flavor powerhouse that pairs beautifully with a variety of tasty accompaniments. No matter how you choose to serve it, it’s sure to be a hit. For a complete and satisfying meal, serve it over a bed of fluffy white or brown rice, allowing the sweet and savory sauce to soak into each bite. If you’re looking to lighten things up, try serving the chicken over a fresh, crisp cabbage-based slaw. The peppery kick and sticky-sweet glaze complement the cool, crunchy greens wonderfully. Toss in some sliced cucumbers, julienned carrots, and toasted sesame seeds for added texture and flavor. For a fun twist, stuff the honey pepper chicken into warm, soft tortillas or lettuce cups, creating delectable hand-held wraps or tacos. Top them with shredded cabbage, diced avocado, and maybe a drizzle of creamy Peruvian green sauce for a portable, flavor-packed meal.Storage & Reheating
- Refrigeration: Store any leftover honey pepper chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer-term storage, the cooked chicken can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe bag or container.
- Reheating: To reheat, simply place the chilled or frozen chicken in a skillet over medium heat. Cook, stirring occasionally, until heated through, about 5-7 minutes for refrigerated leftovers or 10-12 minutes from frozen. If needed, add a splash of water or broth to thin out the honey pepper sauce.
