Description
A quick and easy meal featuring tender chicken coated in honey BBQ sauce, served over fluffy rice.
Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Thighs (or Breasts), cut into 1-inch cubes
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
- 1/2 tsp Smoked Paprika
- Salt to taste
- 1 cup BBQ Sauce
- 1/4 cup Honey
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Soy Sauce
- 1 tsp Worcestershire Sauce
- 1/2 tsp Dijon Mustard
- 1/4 tsp Red Pepper Flakes (optional)
- 2 cups Cooked Rice
- 2 tbsp Chopped Green Onions (for garnish)
- 1 tbsp Sesame Seeds (for garnish)
Instructions
- In a medium bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated.
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and sear for about 5-7 minutes, or until cooked through and slightly browned.
- In a small bowl, whisk together the BBQ sauce, honey, apple cider vinegar, soy sauce, Worcestershire sauce, Dijon mustard, and red pepper flakes (if using).
- Pour the Honey BBQ sauce over the seared chicken. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally.
- Divide the cooked rice among bowls or plates. Top with the Honey BBQ chicken.
- Garnish with chopped green onions and sesame seeds, then serve immediately.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a spicier sauce, add more red pepper flakes or hot sauce.
- You can freeze the dish in portions for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg