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Chinese-Inspired Sautéed Honey Chicken Over Sticky Rice
Ingredients
- 1 pack chicken breasts (4-5 breasts), chunked
- 1/2 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 cup honey
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoon vegetable oil
- 1/2 teaspoon garlic powder
- 2 cups long grain white rice
- 1 cup water
- 1 tablespoon unsalted butter
- Dash salt
Steps
- If frozen, place chicken in the refrigerator to thaw. Cut chicken into bitesize chunks.
- In a frying pan, add a splash of oil and then the chicken chunks. Stir and flip occasionally while chicken cooks.
- Once chicken is cooked through, add the salt, garlic powder, ground black pepper, onion powder, crushed red pepper flakes, Italian seasoning, and smoked paprika.
- Once all seasonings are stirred in, add the honey sauce and allow to simmer until rice is done cooking.
- For the honey sauce, whisk together the honey, low-sodium soy sauce, and apple cider vinegar.
- Heat the vegetable oil in a saucepan, warming for about thirty seconds. Add in the honey mixture and whisk until well combined.
- Simmer the honey sauce for 1-2 minutes, whisking occasionally.
- Remove honey sauce from the heat and pour over the chicken, allowing it to simmer with the chicken while the rice cooks.
- For the sticky rice, rinse the rice at least twice and set aside. Fill the pot with water, add the unsalted butter and dash of salt.
- Boil water and wait until the butter fully melts. Add in the rice and stir once, allowing to boil for about a minute before lowering to medium-low heat. Cover and allow to cook until all the water is absorbed (about 20 minutes).
- Once the water is absorbed, remove from heat and fluff the rice with a fork. Serve by plating and placing honey chicken atop the rice.
- Enjoy your Chinese-Inspired Sautéed Honey Chicken Over Sticky Rice! 🍯🍗