Hot Honey Pepper Chicken
Family meals that everyone actually likes are hard to come by. I love to try new recipes, so this Hot Honey Pepper Chicken was a great idea!
Spicy, sweet, and perfectly sticky, Hot Honey Pepper Chicken is the kind of dinner that wakes up your taste buds in the best way. Juicy chicken pieces are coated in a golden glaze made from hot honey, spices, and coconut aminos (or soy sauce) for that irresistible balance of heat and sweetness. It's quick enough for a weeknight meal yet bold enough to impress at a get-together.
Serve it over rice, tuck it into wraps, or pair it with roasted veggies for a dish that's as versatile as it is delicious.
This meal comes together quickly and you can easily balance out the heat. If you don't prefer so much heat, you can swap regular honey for the hot honey.
What is coconut aminos?
Coconut aminos is a soy sauce alternative made from the fermented sap of coconut blossoms mixed with sea salt. It is good if you are allergic or sensitive to soy. It has a dark color and a slightly sweet, savory, umami flavor, but it's much lower in sodium than soy sauce.
Despite the name, it doesn't taste like coconut at all. It's naturally gluten-free, soy-free, and vegan, which makes it popular in paleo, Whole30, and other special diets.
Many people use it in stir-fries, marinades, salad dressings, and dipping sauces in place of soy sauce or tamari.
The hot honey provides a delicious, sweet kick to this meal.
Not a bell pepper fan? Swap with other varieties of peppers, zucchini, carrots, or any of your favorite vegetables.
Enjoy this hot honey pepper chicken meal with your family!
Hot Honey Pepper Chicken
This Hot Honey Pepper chicken is absolutely delicious. Seasoned golden brown chicken, coated in a hot honey glaze with hints of garlic and red bell pepper.
Ingredients
- 2 cups of white rice
- 3-4 boneless skinless chicken breasts, diced
- 1 tablespoon of vegetable oil
- 1 teaspoon of garlic salt
- 1 teaspoon of pepper
- 1 teaspoon of red pepper flakes
- 1 tablespoon of vegetable oil
- 3 cloves of garlic, minced
- 1 bell pepper, diced
- ½ cup of hot honey
- ¼ cup of coconut aminos (or soy sauce)
- Scallions for topping
Instructions
- Start the rice so it’s finished around the same time as the chicken.
- In a large bowl add the diced chicken breasts, 1 tablespoon oil, garlic salt, pepper and onion powder. Stir to combine.
- To a large skillet add the remaining 1 tablespoon of oil to the pan and cook the diced chicken over a medium to high heat.
- Stir and cook for about 8 minutes or until the chicken is golden brown and fully cooked. Remove from the pan and set aside.
- Add the garlic and diced bell pepper to the skillet and stir over a medium heat for 1-2 minutes.
- Add in the hot honey and the coconut aminos (or soy sauce) and stir until a sauce forms and gets slightly thick.
- Add the chicken to the pan and toss it so it gets coated.
- Serve over rice and top with chopped scallions.
Notes
Store in an airtight container in the fridge for 2-3 days.
Don’t want it spicy? Skip the red pepper flakes and swap the hot honey with regular honey.
If you want the sauce to be thicker just give it 1-2 minutes before putting the chicken in.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 88mgCarbohydrates: 25gFiber: 2gSugar: 39gProtein: 25g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.
