Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons hot honey (a blend of honey and chili sauce)
- 1 tablespoon soy sauce or tamari
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil or sesame oil
- Cooked rice or quinoa for serving
- Fresh vegetables such as bell peppers, broccoli, or snap peas
- Optional garnish: chopped green onions, sesame seeds, lime wedges
Instructions
- Start by marinating the chicken in a mixture of hot honey, soy sauce, minced garlic, smoked paprika, chili powder, salt, and pepper. Let it sit for at least 20 minutes, or refrigerate up to 2 hours for maximum flavor.
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté your chosen vegetables—bell peppers, broccoli, snap peas—for 3-5 minutes until tender-crisp. Season lightly with salt and pepper.
- Divide cooked rice or quinoa into bowls. Top with sautéed vegetables and cooked hot honey chicken. Drizzle additional hot honey sauce over the bowls and garnish with chopped green onions, sesame seeds, and lime wedges.
Notes
- Store the cooked chicken and vegetables separately in airtight containers to maintain freshness.
- Reheat in the microwave for 1-2 minutes before serving.
- Adjust spice level by modifying hot honey or chili powder according to your preference.
- Use cauliflower rice for a low-carb option suitable for various diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 80mg