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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