Dinner

Hot Honey Chicken Bowl

Byhamza November 7, 2025

Let Me Tell You About This Hot Honey Chicken Bowl

Okay, so you know those recipes that start off as “what have I got in the fridge” and end up as something you can’t stop making? That’s how this hot honey chicken bowl was born. First time I made it, I think I managed to splatter honey everywhere but the bowl (pro tip: don’t heat honey in a tiny cup—sticky disaster). Anyway, it’s become a weekday staple at my place; even my brother, who’s famously picky, asks for seconds! And that’s saying something, because this is the guy who once picked carrots off a pizza. Bless him.

Why You’ll Really Like This (According to Me)

I make this when I want something that feels a little fancy but isn’t actually more complicated than tossing a bunch of things in a pan. My family goes a bit wild for it—especially on nights when I’m “accidentally” heavy-handed with the hot honey. (Also, if I’m being honest, I love anything you can eat from a bowl. Plates are too much pressure sometimes, right?) I did have one disaster when I tried using leftover rotisserie chicken; it was kind of dry, but the sauce really bailed it out.

What You’ll Need (But Feel Free To Sub)

2 chicken breasts (or thighs—thighs are juicier if you ask me)
3 tablespoons hot honey (you can make your own—just mix regular honey and hot sauce if you’re feeling DIY)
1 cup cooked rice (I use jasmine or whatever’s lurking in the pantry; my cousin says brown rice is better but I dunno…)
Veggies (a handful of broccoli florets, red bell pepper, or snap peas—grab what you’ve got)
2 tablespoons soy sauce (my gran swears by Kikkoman but honestly I can’t taste the difference)
1 tablespoon apple cider vinegar (or rice vinegar—sometimes I skip it and nobody notices)
1 tablespoon olive oil (sesame oil’s nice if you’re feeling extra)
Green onions and sesame seeds (totally optional but look pretty fancy if you’re posting pics)

So, Here’s How to Make It

Prep your chicken: Chop it into bite-sized pieces. Season with a bit of salt and pepper. (If you forget, hey, more reason for extra sauce.)
Cook the chicken: Heat the oil in a biggish skillet—medium-high works for me. Toss the chicken in. Let it get golden, about 4–5 minutes. If you’re using thighs, give them a bit more time. This is where I usually sneak a taste (careful, it’s hot!)
Add veggies: Throw in your chosen vegetables, give ‘em a toss. You want them just-cooked, not sad and soggy. If you want them crunchier, only cook for 2–3 minutes; if you need them softer, keep going.
Sauce time: Mix your hot honey, soy sauce, vinegar in a bowl (sometimes I just pour over the pan, to save washing up, honestly). Pour sauce over chicken and veggies. Let it bubble and thicken—should only take a few minutes. Don’t panic if it smells a bit strong; mellows out.
Assemble the bowls: Rice goes in first (sometimes I warm it in the microwave because, let’s be real, I never remember to start it on time). Top with chicken and those shiny veggies. Drizzle the sticky pan sauce over everything.
Scatter a few green onions and sesame seeds if you want to feel extra accomplished. And there you are!

Stuff I’ve Figured Out Along the Way

If your sauce gets too thick, just add a splash of water—or more vinegar. (I once got distracted by the cat and came back to something resembling caramel. Still tasty, just weirdly chewy…)
The bowl looks fancier with bright veggies. Even frozen mixed veg works a treat if you zap them quickly.

Things I’ve Tried That Aren’t Half Bad (But One’s a Bust)

Once swapped chicken for tofu—loved it, but had to press the tofu first or it just went floppy. Worth the extra bother!
Tried it with cauliflower rice; honestly, I prefer actual rice, but my mate Jamie says it’s just as good. I disagree, but you do you.
Tried using only sriracha for the heat but, hmm, it was missing something. Hot honey is definitely the boss here.

What If I Don’t Have a Wok?

To tell the truth, I use a regular ol’ frying pan most days. Can’t justify another big pan in my tiny flat. So if you don’t have a wok—no bother, just use what you’ve got. Even a big saucepan does fine. If it goes a little crowded, just cook the chicken in two lots. Actually, come to think of it, a sheet pan in the oven also works—just toss everything together at the end.

Storing Leftovers (If You’re Lucky Enough To Have Any)

So, leftovers. Ha! I don’t know what those are (kidding—sort of). On the rare occasion there’s some extra, I pop it in an airtight container and stash it in the fridge. Keeps well for 2 days, but I think it tastes even better the second night. If you want to freeze it, I’d say skip the veggies—they go a bit mushy when thawed.

How I Like To Serve It (And Yes, There’s Always Extra Sauce)

Big cozy bowls, lotsa extra sauce. If I’m feeling virtuous, I’ll add steamed greens on the side. Or sometimes, honestly, I top with a fried egg—it’s a bit over the top, but hey! But for gatherings, I put out little bowls of chopped peanuts, chili flakes, and lime wedges, and let everyone sort themselves out. Makes things feel a bit more personal.

What I Wish I’d Known: Pro Tips

I once tried to rush the sauce step—just dumping everything in at once, no patience—and it ended up weirdly watery. Better to let it thicken on the pan, even if you’re starving.
If your honey is stubborn and won’t stir, zap it for five seconds. Any longer and you’ll be cleaning honey off the microwave for ages—I learned that the sticky way.

Questions Real People Ask (And Yes, I’ve Heard Them All)

Can I use another protein? Yep! Shrimp cooks super fast. Just don’t overdo it—rubbery shrimp is the worst. Someone once told me beef works too, but I’ve never tried.
Is this super spicy? Depends on the hot honey. You can back off the heat (or jack it up). If your whole crew hates spice, use just regular honey and toss in a squirt of ketchup, weirdly good.
Do I need to marinate the chicken? Not at all, though if you remember ahead of time, a quick soak in the soy sauce mix makes things extra tasty. Usually I don’t bother though.
Best shortcut? Pre-cooked chicken, leftover veggies, microwave packet rice. Still good—maybe not restaurant-good, but good enough. (I’ve learned to relax about this stuff, finally.)
Hot honey recommendations? I like Mike’s Hot Honey, but homemade’s brilliant too. Here’s a great guide to making it for cheap if you’re curious!

Oh, and random tip: keep a damp rag handy for honey drips. I always manage to miss the bowl on my first pour. Or second. Maybe every time, to be fair.

hamza