Honey Pepper Chicken & Rice
Juicy chicken bites seared until golden and tossed in a sticky honey-soy glaze with garlic and red bell pepper — all served over fluffy rice and topped with scallions. This better-than-takeout dinner comes together super quick, making it perfect for busy weeknights or meal prep.
Servings: 4
Ingredients
- 1 cup white rice
- 3-4 boneless skinless chicken breasts diced
- 1 tbsp vegetable oil
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 tbsp vegetable oil
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1/2 cup honey
- 1/4 cup soy sauce
- Scallions for topping
Instructions
- Get your rice going first so it’s ready around the same time as the chicken. In a large bowl, toss the diced chicken with 1 tablespoon of oil, garlic salt, black pepper, and onion powder until everything’s well coated. Heat the remaining tablespoon of oil in a large skillet over medium-high heat, then add the chicken.
- Cook for about 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, add the garlic and diced bell pepper. Cook for 1–2 minutes over medium heat, just until fragrant and softened slightly. Stir in the honey and soy sauce, letting it bubble and thicken into a glossy sauce. Return the chicken to the pan and toss until everything is coated.
- Spoon the honey pepper chicken over rice, top with chopped scallions, and serve!