Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, sliced into strips
- 1/4 cup hot honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 4 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup chopped green onions
- 1 cup sliced bell peppers (mixed colors)
- Sesame seeds for garnish
Instructions
- In a small bowl, combine hot honey, soy sauce, rice vinegar, garlic powder, red pepper flakes, salt, and pepper. Mix well.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Pour the honey sauce over the cooked chicken in the skillet. Toss to coat evenly and cook for another 2-3 minutes until glaze thickens.
- Meanwhile, prepare bowls with a base of jasmine rice. Top with cooked chicken, shredded carrots, chopped green onions, and sliced bell peppers.
- Garnish with sesame seeds and serve immediately or let cool for meal prep. Store in airtight containers for up to 4 days.
Notes
- You can adjust the spice level by increasing or decreasing red pepper flakes.
- For meal prepping, assemble bowls in advance and store in the refrigerator. Reheat before serving.
- Pair with a side of steamed broccoli or other green vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg