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Honey BBQ Chicken Rice

TahiraJaved
Honey BBQ Chicken Rice
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5-Step Honey BBQ Chicken Rice for the Perfect Dinner
TahiraJaved

Honey BBQ Chicken Rice

This honey BBQ chicken rice pairs juicy pan seared chicken with a sticky, sweet and smoky glaze served over warm, fluffy rice. The entire dish comes together in one skillet in about 30 minutes, making it an easy option for busy weeknights without sacrificing flavor. It reheats beautifully too, which makes it just as good for meal prep as it is for dinner tonight.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breast, cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup barbecue sauce
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 garlic cloves minced
For Serving
  • 3 cups cooked white or jasmine rice
  • 2 green onions thinly sliced, for garnish

Equipment

  • 1 Large skillet sears the chicken and reduces the glaze in one pan
  • 1 Saucepan or rice cooker for cooking the rice while the chicken sears
  • 1 Mixing bowl for combining the honey barbecue sauce ingredients
  • 1 Wooden spoon or spatula for stirring the chicken as the glaze thickens
  • 1 Meat thermometer, optional confirms the chicken has reached a safe internal temperature

Method
 

  1. Cook rice according to package instructions.
  2. Season chicken with salt and pepper.
  3. Sear chicken in olive oil over medium high heat, 4 to 5 minutes per side.
  4. Whisk together barbecue sauce, honey, soy sauce, and garlic; pour over chicken.
  5. Simmer 5 to 6 minutes until sauce thickens and chicken reaches 165°F.
  6. Serve over rice and garnish with green onions.

Notes

  • Cut chicken into evenly sized pieces so it all cooks at the same rate.
  • Let the sauce simmer until it coats the back of a spoon for the best glaze consistency.
  • Do not overcrowd the skillet when searing, or the chicken will steam instead of brown.
  • A large skillet works best here, since it gives the chicken enough room to sear properly in a single layer.
STORAGE: Refrigerate up to 4 days, or freeze chicken separately up to 3 months.

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