Hot Honey Chicken Bowl Recipe
Hot honey chicken bowls are a delicious and easy meal to make at home. With only a few ingredients, you can have a healthy and flavorful dinner on the table in no time. This dish is perfect for a weeknight meal or for entertaining guests. Serve hot honey chicken bowls with a side of steamed rice and a green salad for a complete meal.
Our favorite ingredients in this recipe:
For this recipe we have used our very own turmeric and ginger honey, which adds a little extra flavor and depth to the meal. On top of that ginger honey is a combination of two natural ingredients that offer a range of health benefits. Ginger is known to relieve nausea and upset stomach, while honey can help to soothe a cough and sore throat. When used together, these two ingredients can provide relief from a number of common ailments. You’ll have to stop yourself from eating it right out of the jar!
Turmeric is a spice that has been used in India for centuries. It has a distinct flavor and can be used in many different dishes. Turmeric is also known for its health benefits. It is a powerful antioxidant and has anti-inflammatory properties. Adding turmeric to your diet can help improve your health in many ways. If you’re looking for a more indepth look into the benefits of turmeric, you can read about it here.
2 Tbsp coconut oil
2 tsp minced garlic
2 medium boneless chicken breasts, sliced
1/3 cup Turmeric Zone’s organic ginger honey
1/4 cup sriracha (or any type of hot sauce)
1 tsp turmeric powder
1/4 tsp crushed red pepper flakes
1 tsp salt
1 tsp black pepper
2 medium yellow or red peppers, sliced
1/2 cups shredded carrots
1 cup basmati or jasmine rice
1/2 cup sliced scallions
- Heat up 1 Tbsp of the coconut oil in a skillet over medium heat. Then add the garlic and chicken and cook until the chicken has slightly browned.
- In a bowl mix together the ginger honey, sriracha, turmeric powder, red pepper flakes and salt and pepper. Stir to combine well and set aside.
- Slice the peppers and grate the carrot, then add both to the skillet with the chicken with the second tablespoon of oil. Saute for about 5 minutes and then pour the sauce over the chicken and the vegetables so that everything is fully coated in the sauce.
- Cover with a lid and leave to cook for another 5 minutes. Reduce the heat and simmer until the sauce is reduced. If it has already reduced significantly then add a couple spoons of water.
- Serve over cooked rice and sprinkle with sliced scallions and sesame seeds.
Written by Caryn Mackenzie on behalf of Turmeric Zone