
This honey pepper chicken and rice recipe is a fantastic way to enjoy a flavorful, comforting meal that feels like takeout but is fresh and homemade. Juicy, golden chicken pieces get coated in a sticky honey soy glaze with a touch of garlic and red bell pepper for sweetness and crunch. Topped with fresh scallions, this dish comes together quickly, making it perfect for busy weeknights when you want something delicious without the fuss.
I made this dish the first time when I was craving takeout but wanted a healthier option. It turned out so well that my family now asks for it regularly, and I love how easy it is to adapt for different meals.
Ingredients
- White rice: serves as the perfect base to soak up the flavorful sauce, opt for long grain or jasmine for fluffier texture
- Chicken breasts: lean and quick to cook, dice into bite sized pieces for even cooking and nice golden edges
- Vegetable oil: helps prevent sticking and promotes a beautiful sear on the chicken
- Garlic salt, black pepper and red pepper flakes: simple seasonings that add savory depth and just the right amount of heat
- Fresh garlic: adds aromatic richness to the sauce, fresh cloves work best for vibrant flavor
- Red bell pepper: brings natural sweetness, bright color and a pleasant crunch
- Honey: the star that creates the sticky, sweet glaze you’ll love
- Soy sauce: provides savory umami that balances out the honey’s sweetness
- Scallions: fresh and crisp topper that brightens the entire dish
Instructions
- Sear the Chicken:
- In a large bowl, toss the diced chicken with one tablespoon of vegetable oil, garlic salt, black pepper and onion powder until well coated. Heat the remaining oil in a large skillet over medium high heat. Add the chicken pieces and cook, stirring occasionally, for about eight minutes until each piece is golden brown and cooked through.
- Prepare the Sauce:
- Remove the chicken to a plate and set aside. In the same skillet, add minced garlic and diced red bell pepper. Cook for one to two minutes over medium heat just until fragrant and beginning to soften to develop the base of the sauce without overcooking the pepper.
- Create the Honey Soy Glaze:
- Pour in the honey and soy sauce. Allow the mixture to bubble and thicken, forming a glossy glaze. Stir frequently to prevent burning and ensure even thickening.
- Combine and Finish:
- Return the chicken to the skillet and toss thoroughly to coat every bite in the sticky sauce. Heat together for another minute so flavors meld.
- Serve:
- Spoon the honey pepper chicken generously over cooked white rice. Scatter chopped scallions on top for a fresh crisp finish.

My favorite ingredient here is the red bell pepper. It adds such a pleasant crunch and sweetness that contrasts beautifully with the sticky honey glaze. One memorable time serving this, my kids were surprised that veggies could taste so good in a dish they usually call “sauce and rice.” It felt like a little victory for sneaky nutrition.
Storage Tips
Store leftovers in an airtight container and refrigerate for up to three days. The sauce tends to thicken once chilled so warm gently on the stove or microwave with a splash of water or broth to restore the original consistency.
Ingredient Substitutions
Brown rice or quinoa can replace white rice for a nuttier flavor and more fiber. Chicken thighs can be used instead of breasts if you prefer juicier meat. Tamari or coconut aminos are great gluten free alternatives to soy sauce. Maple syrup or agave nectar can stand in for honey if you want a different natural sweetness.
Serving Suggestions
Try tossing the chicken into rice noodles or lo mein for a stir fry style meal. Serve alongside stir fried greens like bok choy or snap peas for added crunch. Use butter lettuce leaves to wrap the chicken for a light, fresh handheld option, or pair with a crisp Asian style slaw dressed with sesame oil for contrast.

This honey pepper chicken and rice is a quick, flavorful weeknight meal the whole family will love. Serve it over rice and garnish with scallions for a bright finish.
Common Questions About the Recipe
- → What type of rice works best for this dish?
White rice is traditional and soaks up the sauce well, but brown rice, quinoa, or cauliflower rice are excellent lighter alternatives.
- → How can I achieve a crispy golden sear on the chicken?
Cook the chicken pieces in a hot skillet without overcrowding, and avoid stirring too frequently to allow the edges to crisp up nicely.
- → Can I make the dish spicier?
Yes, simply add more red pepper flakes or a dash of hot sauce to increase the heat according to your taste.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or broth to loosen the sauce.
- → What are some serving suggestions besides rice?
Try this with noodles, steamed vegetables, Asian-style slaw, lettuce wraps, or alongside egg rolls for variety and texture.