Honey Pepper Chicken Rice (Print Version)
Sticky honey-glazed chicken with red peppers served over rice and topped with fresh scallions.
# What You'll Need:
→ Protein
01 -
2 boneless skinless chicken breasts, diced into bite-sized pieces
→ Grains
02 -
1 cup white rice
→ Vegetables
03 -
1 red bell pepper, diced
04 -
2 scallions, thinly sliced
→ Oils & Condiments
05 -
2 tablespoons vegetable oil
06 -
3 tablespoons honey
07 -
2 tablespoons soy sauce
→ Spices & Seasonings
08 -
1 teaspoon garlic salt
09 -
½ teaspoon black pepper
10 -
¼ teaspoon red pepper flakes
11 -
1 teaspoon onion powder
12 -
2 cloves garlic, minced
# Steps to Follow:
01 -
Cook 1 cup white rice according to package instructions so it is ready when the chicken finishes cooking.
02 -
In a large bowl, toss diced chicken with 1 tablespoon vegetable oil, garlic salt, black pepper, onion powder, and red pepper flakes until evenly coated.
03 -
Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 8 minutes until golden brown and cooked through. Transfer chicken to a plate and set aside.
04 -
In the same skillet, add minced garlic and diced red bell pepper. Sauté over medium heat for 1 to 2 minutes until fragrant and slightly softened.
05 -
Stir in honey and soy sauce, allowing the mixture to bubble and thicken into a glossy glaze.
06 -
Return the cooked chicken to the skillet and toss thoroughly to coat with the honey-soy glaze.
07 -
Spoon the honey pepper chicken over the prepared rice and garnish with sliced scallions before serving.
# Additional Notes:
01 -
For best texture, let the chicken develop a golden crust by avoiding frequent stirring during cooking.
02 -
Adjust the spice level by varying the amount of red pepper flakes to your preference.
03 -
Leftovers can be stored chilled for 2-3 days and reheated with a splash of water or broth to loosen the sauce.