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Close up photo of cubed pan-seared chicken with a glowing amber hot honey glaze and sesame seeds. (Hot Honey Chicken Bowls)

Hot Honey Chicken Bowls with Caramelized Sweet Potatoes and Fluffy Jasmine Rice

These Hot Honey Chicken Bowls feature pan-seared golden chicken coated in a glowing amber glaze, served alongside charred sweet potatoes and vibrant steamed broccoli over a bed of fluffy jasmine rice for a perfect sweet-spicy balance.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1.5 lbs chicken breast cubed into 1-inch pieces
  • 3 tbsp avocado oil divided for roasting and searing
  • 1.5 cups jasmine rice rinsed well
  • 2 large sweet potatoes cubed and peeled
  • 2 heads broccoli cut into florets
  • 1/3 cup honey
  • 2 tbsp hot sauce adjust to preferred spice level
  • 1 tbsp unsalted butter for gloss and thickness
  • 1 tsp sesame seeds white, for garnish
  • 2 stalks green onions thinly sliced

Equipment

  • 1 Large Skillet Preferably cast iron or stainless steel for searing.
  • 1 Baking Sheet For roasting sweet potatoes.
  • 1 Steamer Basket For the broccoli.

Method
 

Preparation
  1. Rinse jasmine rice until water is clear. Simmer in 2.25 cups water for 15 minutes, then rest for 5 minutes covered.
  2. Toss sweet potatoes with oil and salt. Roast at 425°F (220°C) for 25 minutes until edges are charred and caramelized.
  3. Steam broccoli florets for 3-4 minutes until bright green and tender-crisp.
  4. Pat chicken dry. Sear in a hot skillet with oil until golden brown on all sides (about 7 minutes total).
  5. Remove chicken. Melt butter in the skillet, whisk in honey and hot sauce. Simmer 1 minute until glowing amber, then toss chicken back in to coat.

Notes

Ensure chicken is patted completely dry for a better sear.
Roast sweet potatoes in a single layer to avoid steaming.