Ingredients
Scale
- 1 lb chicken thighs or breasts, sliced
- 2 tablespoons hot honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons sesame seeds
- Chopped green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Season chicken with garlic powder and ginger.
- Mix hot honey, soy sauce, and sriracha in a small bowl. Marinate chicken in half of the sauce for 10 minutes.
- Arrange chicken on a baking sheet and bake for 20-25 minutes until crispy and cooked through.
- While chicken bakes, sauté broccoli and bell peppers until tender.
- Serve cooked rice topped with baked chicken and vegetables. Drizzle remaining sauce over and garnish with sesame seeds and green onions.
Notes
- Adjust spiciness by increasing or decreasing sriracha.
- For extra flavor, add a splash of rice vinegar or sesame oil.
- This dish pairs well with pickled vegetables or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, sautéing
- Cuisine: American
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 14g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 32g
- Cholesterol: ninety mg