Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken thighs or breasts
- 1/2 cup honey
- 1/4 cup smoky barbecue sauce
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- Optional garnishes: chopped green onions, sesame seeds, cilantro
Instructions
- Cut the chicken into bite-sized pieces and place in a bowl.
- In a separate bowl, mix honey, barbecue sauce, soy sauce, smoked paprika, garlic powder, and black pepper to create the marinade.
- Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate for at least 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, turning occasionally until fully cooked and caramelized.
- While the chicken cooks, optionally sauté chopped vegetables like bell peppers, onions, or snap peas in a separate pan.
- Serve the cooked chicken over prepared jasmine rice. Drizzle remaining glaze from the pan over the rice and chicken. Toss gently to coat evenly.
- Garnish with chopped green onions, sesame seeds, or cilantro as desired.
Notes
- Use high-quality chicken for best tenderness.
- Adjust honey quantity to suit your preferred level of sweetness.
- For a smokier flavor, add extra smoked paprika or a dash of liquid smoke.
- Ensure barbecue sauce and soy sauce are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free sauces)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 18g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg