Chili Honey Chicken Rice Bowls
These Chili Honey Chicken Rice Bowls are sweet, spicy, sticky, and so easy to make. Made with juicy honey chili marinated chicken, fluffy rice, and fresh toppings for the perfect quick dinner or meal prep lunch.
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
Quick Cooking Guide:
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.
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.