Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.33 cup raw honey
  • 1 tbsp sriracha
  • 1 tsp red pepper flakes
  • 1 tbsp apple cider vinegar
  • 1 tbsp cold salted butter
  • 400g cooked jasmine rice
  • 2 cups broccoli florets
  • 1 medium red bell pepper, thinly sliced
  • 2 medium green onions, sliced
  • 1 tbsp neutral oil

Instructions:

  1. Pat chicken cubes bone-dry with paper towels. In a large bowl, toss chicken with cornstarch, smoked paprika, garlic powder, salt, and pepper until fully coated.
  2. In a small bowl, whisk together the honey, sriracha, red pepper flakes, and apple cider vinegar to create the base for the glaze.
  3. Heat 1 tablespoon of neutral oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer and dry-sear until a golden-brown crust forms on all sides (about 6-8 minutes). Remove chicken from pan and set aside.
  4. In the same skillet, add broccoli and sliced bell peppers. Flash-sear for 4 minutes until tender-crisp with visible char-points.
  5. Return the chicken to the skillet. Pour the honey mixture over the ingredients. Boil for 1-2 minutes until the bubbles become large and slow.
  6. Stir in 1 tbsp cold salted butter. Swirl until the sauce looks velvety and clings to every piece of chicken.
  7. Portion the jasmine rice into four bowls. Top with the hot honey chicken and vegetable mixture. Garnish with sliced green onions and serve immediately.