Hot Honey Chicken Bowls
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
6
Servings
Ingredients
Chicken
- 1¼ lbs chicken breast, cubed
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
Spicy Mayo
- ½ cup light mayo
- 1 lime, juiced
- 1 tablespoon honey
- ½ tablespoon adobo sauce (from canned chipotle peppers)
- ¼ teaspoon salt
Hot Honey Soy Glaze
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons chipotle adobo sauce
- ½ teaspoon all-purpose flour
To Build the Bowls
- 2 bags Success Boil-in-Bag White Rice (or 2 cups cooked rice)
- 2 cobs corn (or 1 bag frozen corn), cooked
- 1 avocado, diced
- ½ cup crumbled feta (about 4 oz)
- 1 lime, juiced
- ¼ cup green onion, diced
- ½ can chipotle peppers in adobo sauce, diced
Instructions
- Prep the chicken: Cut chicken into even ½-inch bite-size pieces. Toss with flour, salt, and pepper until coated.
- Heat avocado oil in a large skillet over medium heat. Add the coated chicken and cook, stirring frequently so the pieces don’t stick together.
- Make the sauces: While the chicken cooks, whisk together the Spicy Mayo ingredients in one small bowl and the Hot Honey Soy Glaze ingredients in another (make sure the flour is fully mixed into the glaze).
- When the chicken reaches about 135°F, pour in the hot honey glaze. Stir to coat, lower heat to medium-low, and continue cooking until the chicken reaches 165°F and the sauce has thickened.
- Corn salad: In a bowl, mix the cooked corn, diced avocado, crumbled feta, and lime juice.
- Cook the rice according to package instructions.
- Assemble: Layer rice in bowls. Top with glazed chicken, corn-avocado salad, and diced adobo peppers. Drizzle with spicy mayo. Garnish with lime wedges, green onion, and extra glaze if desired.