Honey Pepper Chicken Over Rice - Super Tasty Recipes

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Prep Time:5

Cook Time:15

Total Time:20

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.

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Servings: servings