Honey Pepper Chicken Over Rice
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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
- ½ cup of honey
- ¼ 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
Tips, Tricks & Storage
Here are a few things I've picked up while tinkering around with this recipe. Nothing fancy, just the tricks that make a difference. Simmer Until the Sauce Thickens Let the sauce reduce until it becomes glossy. If it's too thin, keep it on the heat a few more minutes. If it thickens too much, a splash of broth loosens it right back up. Taste and Adjust as Needed Every honey varies in sweetness, so taste the sauce before serving. A pinch of salt or a little more pepper can bring balance if needed. Rice Options White rice is classic, but jasmine, basmati, brown rice, or cauliflower rice all work beautifully. Make sure your rice is warm when serving — the heat helps the sauce settle into each grain. Storage Store in an airtight container in the fridge for 2-3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to soften the sauce. *Pro tip* You can also prep single servings for work lunches. You can microwave straight from the fridge in a rush.Variations
This dish is very flexible, and you can easily make changes to use what you have available. Add bell peppers, broccoli, or snap peas during the last few minutes of cooking for more color and crunch. If you love heat, a pinch of red pepper flakes wakes everything up nicely. Looking for a low-carb option? Use cauliflower rice as a side, or pair with Roasted green beans or asparagus, steamed broccoli, or a simple side salad.Substitutions
Missing something or just trying to use what's already in the fridge or pantry? This recipe is flexible. Use what you have around the house! Chicken Breasts → Chicken thighs or drumsticks Chicken thighs stay extra juicy, and both thighs and drumsticks go great with this sauce. Just adjust the cooking time accordingly to ensure they're fully cooked through. Chicken Broth → Vegetable Broth Vegetable broth works just as well and keeps the dish lighter. Rice → Cauliflower Rice or Noodles Cauliflower rice makes the meal lower-carb and still soaks up the flavor nicely, while noodles work especially well for leftovers.Private Notes
Servings: 4 servings
