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Spicy Honey-Glazed Chicken Rice Bowl Recipe

Name: Spicy Honey-Glazed Chicken Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 Chicken breasts, cut into cubes; 1 Tbsp Cornstarch; 1 Tsp Garlic powder; 2 Tbsp Honey; 1 Tbsp Gochujang paste; 2 Tbsp Soy sauce; 1 Tbsp Tomato paste; 1 Tbsp Brown sugar; 1 Tbsp Apple cider vinegar; 2 Tsp Sesame oil; 4 Tbsp Water; 2 Carrots, julienned; 1 Cucumber, seeds removed and julienned; 6 Radishes, thinly sliced; 60 g Sugar; 160 ml Apple cider vinegar; 160 ml Water; 450 g Jasmine rice; 2 Spring onions, sliced; 1 Tbsp Toasted sesame seeds; Vegetable oil for frying

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This is a yummy rice bowl with spicy honey-glazed chicken. You cook rice and chicken, then mix them with a sweet and spicy sauce. Top with veggies and sesame seeds. It's a fun meal for lunch or dinner!

Ingredients

2 Chicken breasts, cut into cubes

1 Tbsp Cornstarch

1 Tsp Garlic powder

2 Tbsp Honey

1 Tbsp Gochujang paste

2 Tbsp Soy sauce

1 Tbsp Tomato paste

1 Tbsp Brown sugar

1 Tbsp Apple cider vinegar

2 Tsp Sesame oil

4 Tbsp Water

2 Carrots, julienned

1 Cucumber, seeds removed and julienned

6 Radishes, thinly sliced

60 g Sugar

160 ml Apple cider vinegar

160 ml Water

450 g Jasmine rice

2 Spring onions, sliced

1 Tbsp Toasted sesame seeds

Vegetable oil for frying

Method

Cook the jasmine rice according to package instructions and set aside.

In a bowl, mix the chicken cubes with cornstarch and garlic powder until evenly coated.

Heat a pan with vegetable oil over medium heat and fry the chicken until golden and cooked through. Remove and set aside on a paper towel.

In a small bowl, whisk together honey, gochujang paste, soy sauce, tomato paste, brown sugar, apple cider vinegar, sesame oil, and water to create the glaze.

Pour the glaze into the pan and simmer for 2 minutes until slightly thickened.

Return the chicken to the pan and toss to coat with the glaze.

For the pickled vegetables, combine 60 g sugar, 160 ml apple cider vinegar, and 160 ml water in a pot. Bring to a simmer, then remove from heat and let cool.

Place the julienned carrots, cucumber, and sliced radishes in a glass jar or bowl and pour the cooled pickling liquid over them. Let sit for at least 10 minutes.

To assemble the bowls, divide the cooked rice among four bowls. Top with the honey-glazed chicken and pickled vegetables.

Garnish with sliced spring onions and toasted sesame seeds before serving.

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