Hot Honey Chicken and Rice Skillet


  • Bone-In Chicken Thighs
  • 2 Tbsp. 
    BeeMaid Honey
  • 2 tsp. 
    Chili Garlic Sauce
  • 1 tsp. 
    Soy Sauce
  • Baby Bok Choy (Sliced)
  • Red Bell Pepper (Chopped)
  • Bunch Scallions (Chopped)
  • 1 cup 
    Uncooked Jasmine Rice
  • 1 1/4 cup 
  • 2 Tbsp. 
    Minced Ginger
  • 1 Tbsp. 
    Minced Garlic
  • 1 Tbsp. 
    Olive Oil
  • Salt and Ground Pepper


  1. Preheat oven to 375°F.
  2. Season chicken thighs with salt and ground pepper and heat olive oil in a skillet pan on medium-high. 
  3. Place chicken thighs, skin side down until skin is golden brown (approx. 7-8 minutes). Transfer to a seperate plate when ready.
  4. While chicken cooks, thinly slice scallions, bell papper and bok choy. Reserve 1/4 cup sliced green scallions for garnish. Stir together the BeeMaid Honey honey, chili garlic sauce, and soy sauce in a seperate small bowl and set aside.
  5. Remove chicken thighs from skillet and place on a seperate plate. Reduce heat under skillet to medium.
  6. Add in the baby bok choy, bell pepper, and scallions. Cook, stirring often, until tender. Add in minced ginger and garlic.
  7. Stir in jasmine rice and 1 and 1/4 cups water. Add in the remaining 2 teaspoons salt and pepper and increase the temperateure to a light boil. 
  8. Nestle chicken, skin side up, in rice mixture. Cover the skillet, and transfer to the preheated oven. Bake for approximatley 20-25 minutes until the rice is tender and the water has been absorbed. 
  9. Increase oven temperature to low broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. 
  10. Let cool for 5 minutes and spoon the hot honey mixture over chicken. Garnish with reserved chopped scallions and serve.