Spicy Honey Garlic Chicken & Brown Rice Bowl

Get ready in less than half an hour to savor a sweet‑spicy crunch that satisfies any craving. This bowl pairs tender chicken with nutty brown rice and fresh herbs, delivering flavor and nutrition in a single pot. Perfect for meal‑prep, quick lunches, or a hearty dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb skin‑on, bone‑in chicken thighs (cut into 1‑inch pieces)
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 2 tbsp rice vinegar
• 2 cloves garlic (minced)
• 1 tsp crushed red pepper flakes
• 1 cup brown rice
• 2 cups water or low‑sodium chicken broth
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium‑high heat. Add the chicken pieces, season with salt and pepper, and sear until golden on all sides, about 5 minutes.
2. In a bowl, whisk together honey, soy sauce, mustard, rice vinegar, garlic, and red pepper flakes. Pour the sauce over the chicken and stir to coat. Reduce heat to medium and simmer until the sauce thickens and the chicken is cooked through, roughly 8 minutes.
3. While the chicken cooks, rinse the brown rice under cold water and combine it with water (or broth) in a saucepan. Bring to a boil, then reduce to low, cover and simmer for 18–20 minutes until liquid is absorbed.
4. Halfway through the rice cooking time, stir in the frozen peas and simmer until they thaw and warm through.
5. When the chicken is done, taste the sauce and adjust seasonings with additional salt, pepper, or a splash more lime juice if desired.
6. To serve, fluff the rice with a fork and divide into four bowls. Top each bowl with the seared honey‑garlic chicken and drizzle any remaining sauce on top.
7. Sprinkle each bowl with fresh cilantro, a squeeze of lime, and a pinch more red pepper flakes for extra kick.
8. Serve immediately, pairing with a side of crisp cucumber slices or a green salad if desired.

Chef's Note

For a smokier flavor, grill the chicken pieces before adding the sauce, or finish them under the broiler for a minute to caramelize the glaze.

Make-Ahead Tips

Cook the rice and chicken separately and store each in airtight containers. Reheat in the microwave or sauté for 1–2 minutes to warm before plating.

Substitutions

Use turkey thighs or chicken breasts for leaner option.,Swap brown rice for quinoa or cauliflower rice for low‑carb.,Replace honey with maple syrup or agave; omit for a lower‑sugar version.,Add a splash of sriracha or chipotle paste for extra heat.