Honey BBQ Chicken Rice Recipe
If you are looking for a quick, comforting, and absolutely delicious meal, this Honey BBQ Chicken Rice Recipe is the perfect choice. This dish combines juicy chicken breast, sweet honey, smoky barbecue sauce, and fluffy white rice into a single pan.
Equipment
- Large non-stick skillet or wok
- Chef knife
- Sturdy cutting board
- Medium mixing bowl
- Measuring cups and spoons
- Silicone spatula or wooden spoon
Ingredients
- Chicken breasts – 2 large, cut into bite-sized cubes
- Cooked white rice – 3 cups, preferably day-old cold rice
- Olive oil – 1 tablespoon
- Butter – 1 tablespoon
- Garlic cloves – 3, finely minced
- Barbecue sauce – ½ cup, use your favorite brand
- Natural honey – 3 tablespoons
- Soy sauce – 1 tablespoon
- Onion powder – 1 teaspoon
- Smoked paprika – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Green onions – 3, thinly sliced for garnish
- Toasted sesame seeds – 1 tablespoon, optional for topping
Instructions
Season the Chicken
- Place your cubed chicken breasts into a medium mixing bowl. Sprinkle the onion powder, smoked paprika, salt, and black pepper evenly over the meat. Toss everything together with your hands or a spoon until every piece of chicken is well coated.
Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken pieces to the hot pan in a single layer. Cook for about five to six minutes, stirring occasionally, until the chicken turns golden brown.
Add the Minced Garlic
- Turn the heat down to medium so the pan does not get too hot. Push the chicken to the side of the skillet and drop in the minced garlic. Sauté the garlic for one minute until it becomes highly fragrant and soft.
Mix the BBQ Sauce
- Pour the barbecue sauce, natural honey, and soy sauce directly into the skillet with the chicken. Stir everything together thoroughly to coat the meat. Let the sauce simmer gently for two minutes until it begins to bubble and thicken.
Incorporate the Rice
- Add the cold cooked white rice into the skillet with the sticky chicken mixture. Use your spatula to break up any large clumps of rice. Stir continuously for three to four minutes until the rice absorbs the dark sauce evenly.
Garnish and Serve
- Turn off the heat once the entire dish is steaming hot. Toss in the sliced green onions and sesame seeds. Give the mixture one final stir, spoon it into warm bowls, and serve immediately to your family.
Notes
Always use day-old cold rice from the refrigerator to avoid a mushy texture.Swap chicken breasts for chicken thighs if you prefer juicier meat.Add fresh vegetables like diced bell peppers or sweet corn into the skillet before adding the garlic.If you enjoy spicy food, add a teaspoon of sriracha or crushed red pepper flakes.Storage: Store any leftover rice in an airtight glass container in the refrigerator for up to 3 to 4 days. Can be frozen for up to 2 months.Reheating: Reheat portions in the microwave for 1 to 2 minutes, adding a splash of water or chicken broth to prevent drying out.