Hot Honey Chicken Bowls

Posted on May 25, 2025

Spicy-Sweet Chicken Bowls with Rice and Veggies – Ready in 25 Minutes!

Craving a quick and flavorful dinner that hits all the right notes? These Hot Honey Chicken Bowls are sweet, spicy, savory, and totally satisfying. Juicy chicken tossed in a sticky hot honey glaze pairs perfectly with fluffy rice and your favorite veggies. It’s a meal that’s just as good for a weeknight dinner as it is for meal prep.

Why You’ll Love This Recipe

These Hot Honey Chicken Bowls are the kind of recipe you’ll want on repeat. Why? They’re incredibly easy to make, using pantry staples and fresh ingredients you probably already have. The sweet heat from the honey and chili combo is perfectly balanced and totally addictive. Whether you’re feeding your family or prepping lunches for the week, this dish is super versatile and endlessly customizable. You can switch up the grains, veggies, or even make it vegetarian.

Ingredients

This recipe keeps it simple with easy-to-find ingredients, but don’t let that fool you—these flavors are bold and irresistible. Here’s what you’ll need to make your Hot Honey Chicken Bowls:

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional, for a smoky kick)

For the Hot Honey Sauce:

¼ cup honey
1 tablespoon hot sauce (like Frank’s RedHot or sriracha—adjust to your spice level)
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon crushed red pepper flakes (optional for extra heat)

For the Bowls:

2 cups cooked white or brown rice (or cauliflower rice for low-carb)
1 cup steamed broccoli
½ cup sliced cucumbers
½ avocado, sliced (optional)
Sesame seeds & green onions, for garnish

Instructions

These Hot Honey Chicken Bowls come together in just a few simple steps. You’ll cook the chicken, whip up the spicy-sweet sauce, and then build your bowl with all your favorite fixings. Here’s how to do it:

Step-by-Step:

Prep the chicken: Season your chicken pieces with salt, pepper, garlic powder, and smoked paprika.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through.
Make the hot honey sauce: In a small bowl, mix together honey, hot sauce, soy sauce, apple cider vinegar, and red pepper flakes.
Glaze the chicken: Once the chicken is cooked, lower the heat and pour the sauce over the chicken. Stir to coat and simmer for 2–3 minutes until the sauce thickens slightly and gets sticky.
Assemble your bowls: Add rice to each bowl, then top with glazed chicken, steamed broccoli, cucumbers, and avocado (if using).
Garnish: Sprinkle with sesame seeds and chopped green onions for a pop of flavor and crunch.

Servings and Timing

This recipe is perfect when you need a quick, delicious meal that doesn’t sacrifice flavor. Whether you’re feeding a family or meal prepping for the week, it fits right in.

Servings: Makes about 4 bowls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Tips and Variations

Make these Hot Honey Chicken Bowls your own with these easy tweaks and tasty upgrades:

Swap your grain: Try quinoa, couscous, or cauliflower rice for a low-carb option.
Make it vegetarian: Use crispy tofu or roasted chickpeas instead of chicken—still delicious with that hot honey glaze!
Amp up the veggies: Add shredded carrots, edamame, red cabbage, or roasted sweet potatoes for more color and crunch.
Spice control: Adjust the red pepper flakes or hot sauce to dial the heat up or down.
Extra protein: Add a jammy boiled egg on top for an extra boost.
Saucy twist: Drizzle with a little sriracha mayo or creamy garlic yogurt sauce for added richness.

Storage

Got leftovers? These Hot Honey Chicken Bowls store beautifully and make amazing next-day lunches.

Refrigerator: Store the chicken, rice, and veggies separately in airtight containers for up to 4 days. This helps everything stay fresh and prevents the rice from getting soggy.
Freezer: You can freeze the cooked chicken and rice (without the fresh veggies) for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water.
Reheating tip: To keep the chicken saucy and tender, reheat it on low heat and add a bit of extra hot honey sauce or water if it looks dry.

Frequently Asked Questions

Can I use store-bought hot honey instead of making my own?
Absolutely! Just drizzle it over your cooked chicken or warm it up slightly for better coating.

What’s the best chicken to use—thighs or breasts?
Thighs are juicier and more flavorful, but breasts work great too if you prefer leaner meat.

How spicy is this recipe?
It’s mildly spicy with a sweet balance. Adjust the hot sauce and red pepper flakes to your heat preference.

Can I meal prep this recipe?
Yes! Cook everything in advance and store in containers. Just keep fresh toppings like avocado separate until serving.

What veggies go best in these bowls?
Broccoli, cucumbers, carrots, cabbage, and even corn work well. Go with what’s in season or what you have on hand.

Can I make this gluten-free?
Definitely—just use gluten-free soy sauce (like tamari) and make sure your hot sauce is also gluten-free.

What’s a good side dish to serve with this?
These bowls are a meal on their own, but you can add a side of miso soup, spring rolls, or a light cucumber salad.

Conclusion

Hot Honey Chicken Bowls are the perfect combo of sweet, spicy, and satisfying. They’re quick enough for busy weeknights, pretty enough for a Pinterest post, and flexible enough to make your own. Whether you’re meal-prepping or serving dinner with a side of wow, this recipe is sure to become a regular in your rotation.

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Hot Honey Chicken Bowls

Why You’ll Love This Recipe