Quick Honey Chipotle Chicken Rice Bowls Recipe – sweet and spicy chicken with honey chipotle sauce, vegetables and served over rice. Quick, easy and flavorful!
Today, I am back with another quick and easy dinner idea for busy weeknights or simply when you need a good yet quick dinner. After the highly popular Quick Teriyaki Chicken Rice Bowls recipe and the fantastic feedback it has gotten, I wanted to make another quick chicken recipe that has a lot of flavor and it takes only few minutes to whip up.
I didn’t have to look far because these Sweet and Spicy Chicken Wings gave me all the inspiration I needed. My Hubby and I loved the honey chipotle sauce the wings cooked in and I knew I needed to make it again for a chicken dinner.
This dish is saucy! You will not complain about a lack of flavor here. There is a ton of it. Sweet honey and spicy chipotle peppers make the base of this sauce quite irresistible. This time, in place of just steamed broccoli florets, I decided to add Asian vegetable mix. It has baby corn, carrot sticks, snap peas and broccoli. You could go with any veggie blend you like. Add a scoop of perfectly cooked rice and dinner is done!
Another option is to make the sauce and rice a day ahead. The next day, turn the rice into fried rice and serve with chicken cooked in this sauce. Dinner on the table even faster!
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Quick Honey Chipotle Chicken Rice Bowls Recipe
- 1,5 lb boneless skinless chicken breast
- salt and pepper
- 1 Tablespoon cornstarch or flour
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/3 cup honey
- 3 Tablespoons packed brown sugar
- 2 chipotle peppers see note
- 1 Tablespoon adobo sauce from the can with peppers
- 1/4 teaspoon salt
- 2 cloves garlic
- 1/4 cup ketchup
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons freshly squeezed lime juice optional but recommended
- 2 Tablespoons cornstarch
- 1/4 cup water
- 1 pkg frozen vegetable mix thawed, I used Asian blend
- cooked rice
- In a blender, place honey, brown sugar, peppers, adobo sauce, salt, garlic, ketchup, vinegar and lime juice. Blend until smooth. Set aside.
- Season chicken with salt and pepper and sprinkle cornstarch or flour over. Toss chicken to coat.
- In a large saucepan, heat up oil and butter until butter is melted. Add chicken to pan and cook until done, browning on all sides, about 7 minutes or so.
- Pour sauce over chicken and stir together. Cook over medium heat, until sauce is bubbly. Stir often.
- In a measuring cup, mix together cornstarch and water. Add to saucepan and cook until sauce thickens. Stir often.
- Add veggies and stir together.
- Serve over rice.