Description
Discover the deliciousness of hot honey chicken bowls. Customizable and packed with balanced flavors, this meal prep-friendly recipe is perfect for satisfying cravings.
Ingredients
CHICKEN
1 pound chicken thighs
½ tsp salt
½ teaspoon pepper
2 tablespoons cornstarch
2 tblsp olive oil
2 tblsp butter
4 cloves of garlic
⅓ cup hot honey
1 tblsp rice vinegar
1 tblsp soy sauce
⅓ cup chicken stock
SWEET POTATOES
2 medium sized sweet potatoes, cubed
2 tablespoons cornstarch
2 tablespoons olive oil
Salt and pepper to taste
CUCUMBERS
2 mini cucumbers cut into slices
Salt and pepper to taste
Splash of rice vinegar (optional)
COLESLAW
2 cups of red cabbage thinly sliced
2 medium carrots, shredded
2 tablespoons apple cider vinegar
½ cup mayo
1 tablespoons dijon mustard
½ teaspoon salt
¼ teaspoon pepper
RICE
1 cup brown rice
2 cups chicken stock
½ teaspoon salt
Instructions
CHICKEN:
1. Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper. Toss the chicken in the cornstarch until full coated.
2. Heat olive oil in a large frying pan (skillet) over a high heat.
3. Add the chicken thighs, and cook on one side until golden brown (about 4-5 mins), then turn over and cook for a further 2 minutes.
4. Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn’t burn.
5. To make the sauce, combine the honey, stock, rice vinegar and soy sauce in a small bowl and whisk together.
6. Add the sauce to the pan. Bring the sauce to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through.
ROAST THE SWEET POTATOES:
1. Preheat oven to 425 degrees F.
2. Peel and dice the sweet potatoes into bite-sized cubes.
3. Toss the sweet potatoes with cornstarch, salt, and pepper until evenly coated.
4. Drizzle the sweet potatoes with olive oil
5. Spread the sweet potatoes on a baking sheet and roast in a preheated oven at 425 for 25 – 30 minutes or until tender and slightly crispy on the outside, flipping halfway through.
BROWN RICE:
1. Pour chicken stock into small pot over medium-high heat. Bring to a boil.
2. Add brown rice and bring to a boil, then reduce heat, cover and simmer 30 – 40 minutes until the rice is fully cooked.
3. Remove from heat but leave covered for another 10 minutes.
4. Fluff with a fork.
COLESLAW:
1. In a large bowl combine shredded red cabbage and carrots.
2. In a separate bowl mix mayonnaise, mustard, salt, pepper, and apple cider vinegar.
3. Pour over the cabbage and carrots, tossing everything together until well-coated. Chill in the refrigerator until assembly.
CUCUMBERS:
1. Thinly slice cucumbers into a small bowl.
2. Season with salt and pepper to taste.
3. Add a splash of rice vinegar if desired.
ASSEMBLE THE BOWLS:
1. Start with a base of the cooked brown rice.
2. Add a generous portion of the roasted sweet potatoes on one side of the bowl.
3. Place the chicken next to the sweet potatoes.
4. Add a serving of coleslaw.
5. Add a few cucumbers for garnish.
6. Drizzle some hot honey over the chicken and sweet potatoes if desired.
7. Serve immediately and enjoy!