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Overhead view of a white bowl with glossy hot honey chicken, white rice and creamy slaw on a wooden table

Seared Hot Honey Chicken Bowls with Creamy Yogurt Slaw

Seared chicken thighs in a hot honey glaze over rice with Greek yogurt slaw. About 41 g protein per bowl, 50 minutes total.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 648
Ingredients Method Notes

Ingredients
  

Chicken
  • 700 g boneless skinless chicken thighs trimmed of excess fat
  • 2 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil (canola or avocado) divided
Hot honey glaze
  • 3 tbsp honey
  • 2 tbsp cayenne hot sauce vinegar-based, like Frank's RedHot
  • 1 tbsp apple cider vinegar
  • 1/2 tsp red pepper flakes
  • 1 tbsp unsalted butter
Yogurt slaw
  • 120 g plain whole-milk Greek yogurt about 1/2 cup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 300 g green cabbage thinly shredded, about 4 cups
  • 100 g carrot 1 medium, grated
  • 3 green onions thinly sliced
Rice
  • 200 g long-grain white rice about 1 cup
  • 360 ml water 1 1/2 cups
  • 1/4 tsp kosher salt

Method
 

  1. Stir the Greek yogurt, 1 tbsp cider vinegar, Dijon, 1/2 tsp salt and 1/4 tsp pepper together in a 3-quart / 2.8 L bowl. Add the cabbage, carrot and green onions, toss until every shred is coated, and refrigerate while you cook.
  2. Cut the chicken thighs into 2.5 cm / 1-inch pieces and pat dry. Toss with the cornstarch, 1 tsp salt, paprika, garlic powder and 1/2 tsp pepper until lightly dusted. In a small bowl, stir the honey, hot sauce, remaining 1 tbsp cider vinegar and pepper flakes.
  3. Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Combine with the water and 1/4 tsp salt in a 2-quart / 1.9 L saucepan and bring to a boil over high heat, about 3 minutes. Cover, drop to low and cook 17 minutes, then take it off the heat and keep the lid on for 10 minutes. Fluff with a fork.
  4. While the rice simmers, heat 1 tbsp oil in a 30 cm / 12-inch cast-iron skillet over medium-high until it shimmers. Add half the chicken in a single layer and cook undisturbed for 3 minutes. Stir and cook 3 to 4 minutes more, until deep golden and a piece reads 165 F / 74 C. Move to a plate.
  5. Add the remaining 1 tbsp oil and cook the second half of the chicken the same way. Return the first batch to the skillet.
  6. Reduce the heat to low, add the butter and the honey mixture, and stir for 1 to 2 minutes until it bubbles gently, turns glossy and clings to the chicken. Honey scorches fast, so if the pan smells bitter or the glaze turns dark brown, pull it off the heat right away and stir in a splash of water.
  7. Divide the rice among 4 bowls, top with the chicken and any glaze left in the pan, and add the slaw alongside. Serve right away while the chicken is hot and the slaw is cold.

Notes

  • Cut the chicken into even 2.5 cm pieces so both batches finish in the same time.
  • Sear in two batches of about 350 g each, never one crowded layer.
  • Use 1 tbsp hot sauce instead of 2 for kids or heat-shy eaters.
  • Protein is estimated from raw weights: about 41 g per bowl, no powder.