Chili Honey Chicken Rice Bowls
These Chili Honey Chicken Rice Bowls are sweet, spicy, sticky, and seriously so easy to make. Juicy chili honey chicken gets served over fluffy rice with fresh toppings for the perfect quick dinner or meal prep lunch.
If you love easy dinners that taste like you put in way more effort than you actually did, these healthy Chili Honey Chicken Rice Bowls need to happen. The chicken is coated in a sticky sweet and spicy Chili Honey Chicken Marinade, then served over warm rice with crunchy veggies and your favorite toppings. It’s one of those simple meals that works for busy weeknights, lazy weekends, or meal prep when you want something you’ll actually look forward to eating.
If you’ve tried my Sheet Pan Chili Honey Chicken (With Herb Yogurt Sauce) or the Honey Chili Chicken Marinade, this recipe has that same sweet heat situation going on, but in an easy rice bowl version. You can keep it simple or load it up with avocado, cucumbers, spicy mayo, or even a drizzle of extra hot honey.
If you’re into easy chicken dinners like me, recipes like my Creamy Italian Chicken Pasta or Mediterranean Chicken and Rice Bake are probably already on repeat and this one’s about to join the list.
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Ingredients
- Boneless skinless chicken breast (pounded or cut into bite-sized pieces)
- Jasmine rice
- Water
- Salt
- Toppings: Avocado, Cucumber, Shredded carrots, Green onions, Sesame seeds, Fresh cilantro, Lime wedges, Spicy mayo or extra hot honey
See recipe card for quantities…
Instructions
1. In a bowl, whisk together honey, olive oil, chili powder, garlic powder, ground ginger, salt, black pepper, and cayenne pepper until well combined.
2. Add the chicken to the marinade and toss until fully coated. Let it marinate for at least 30 minutes, or up to overnight for deeper flavor.
3. Rinse jasmine rice until the water runs clear. Add rice, water, and salt to a pot or rice cooker and cook according to package instructions. Fluff with a fork and set aside.
4. Preheat your oven to 425°F. Arrange the marinated chicken pieces in a single layer on a parchment-lined baking sheet. Bake for 15–20 minutes, flipping halfway through, until fully cooked and slightly caramelized around the edges. (See recipe card notes for other cooking methods)
5. Remove the chicken from the oven and let it rest for 5 minutes so it stays juicy.
6. Add rice to bowls, top with chili honey chicken, then load up with your favorite toppings like avocado, cucumber, carrots, green onions, sesame seeds, and cilantro.
7. Drizzle with spicy mayo or extra hot honey, squeeze over fresh lime, and serve warm.
Scroll all the way down for the full recipe!
Substitutions
- Chicken breast: chicken thighs (juicier and more forgiving) or tofu for a vegetarian option
- Jasmine rice: basmati rice, brown rice, quinoa, or cauliflower rice
- Honey: maple syrup or agave
- Soy sauce: tamari or coconut aminos (for gluten-free)
- Toppings: swap in whatever you have like bell peppers, corn, lettuce, or pickled onions
Equipment
- Large mixing bowl
- Whisk or fork, Tongs or spatula
- Sharp knife and Cutting board
- Large skillet or frying pan
- Rice cooker or medium pot with lid
- Measuring cups and spoons
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. For best results, keep the chicken, rice, and toppings stored separately so everything stays fresh and the textures don’t get soggy. Reheat the chicken and rice in the microwave or in a skillet with a splash of water to bring it back to life, then add fresh toppings just before serving.
Recipe Tips
FAQ
Can I make this ahead for meal prep?
Yes! This recipe is perfect for meal prep. Store the chicken, rice, and toppings separately for best freshness.
How long does it last in the fridge?
Up to 4 days in airtight containers.
Is this recipe spicy?
It has a mild kick, but you can easily adjust the heat by adding more or less chili powder.
Can I bake the chicken instead of pan-frying?
Yes. Bake at 400°F for 18–22 minutes, flipping halfway, until cooked through and slightly caramelized.
Related
Looking for other chicken recipes like this? Try these:
Pairing
These Chili Honey Chicken Rice Bowls are already a full meal, but you can totally level them up depending on your mood.
Serve with a simple cucumber salad or crunchy slaw for something fresh on the side. If you want a cozy combo, pair it with roasted broccoli, air fryer veggies, or even sweet potato wedges. For a fun spread, add extra dips like spicy mayo, garlic yogurt sauce, or extra hot honey on the side so everyone can build their own bowl.
Chili Honey Chicken Rice Bowls
Ingredients
- 1.5 pounds boneless skinless chicken breast pounded to an even thickness or cut into bite-sized pieces
Chili Honey Marinade
- 3 tbsp honey slightly warmed for easier mixing (optional)
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1½ tsp salt
- ½ tsp black pepper
- ¼-½ tsp cayenne pepper optional for extra heat
For the Rice
- 2 cups uncooked jasmine rice
- 4 cups water
- 1 tsp salt
Optional Toppings
- 1 avocado sliced
- 1 cup cucumber diced
- 1 cup shredded carrots
- 2 green onions sliced
- 1 tbsp sesame seeds
- Fresh cilantro chopped
- Lime wedges
- Spicy mayo or extra hot honey for drizzling
Instructions
- In a bowl, whisk together honey, olive oil, chili powder, garlic powder, ground ginger, salt, black pepper, and cayenne pepper until well combined. Add the chicken to the marinade and toss until fully coated. Let it marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Rinse the rice until the water runs mostly clear. Add rice, water, and salt to a pot or rice cooker and cook according to package instructions. Fluff with a fork and set aside.
- Preheat your oven to 425°F. Arrange the marinated chicken pieces in a single layer on a parchment-lined baking sheet. Bake for 15–20 minutes, flipping halfway through, until fully cooked and slightly caramelized around the edges.
- Divide the rice between 4 bowls. Top with sliced chili honey chicken, and your favorite toppings such as avocado, cucumber, carrots, green onions, sesame seeds, and cilantro.
- Drizzle with spicy mayo or extra hot honey and serve with fresh lime wedges.
Notes
Air fryer: Cook at 400°F for 10–12 minutes, shaking halfway through, until cooked through and slightly crispy on the edges. Stovetop: Heat a large skillet over medium-high heat with a little oil. Cook the chicken for 3–5 minutes per side until golden and fully cooked through. Work in batches if needed. Meal prep tip: Store the chicken, rice, and toppings separately for the best texture. Storage: Keep leftovers in airtight containers in the fridge for up to 4 days. Calories are an estimate and vary depending on amount of chicken, rice and toppings in each bowl.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
