Hot Honey Chicken & Rice Skillet

This Hot Honey Chicken Skillet with veggies and bok choy is the ultimate one-pan meal, perfect for busy weeknights that still call for bold flavour. Tender chicken is cooked alongside crisp vegetables, all coated in a sticky, sweet-heat honey glaze made with BeeMaid Honey that brings every ingredient together. Easy to make, packed with colour, and full of flavour, this skillet dinner is a satisfying meal that proves one pan can deliver maximum deliciousness.

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Dairy Free

Gluten Free

Nut Free

Ingredients

Recipe

Bone-In Chicken Thighs

2 Tbsp

BeeMaid Honey

2 Tsp

Soy Sauce

Red Bell Pepper (chopped)

Bunch Scallions (chopped)

1 Cup

Uncooked Jasmine Rice

1 1/4 Cup

Water

2 Tbsp

Minced Ginger

1 Tbsp

Minced Garlic

1 Tbsp

Olive Oil

To Taste

Salt and Pepper

Directions

Preheat oven to 375°F.
Season chicken thighs with salt and ground pepper and heat olive oil in a skillet pan on medium-high.
Place chicken thighs, skin side down until skin is golden brown (approx. 7-8 minutes). Transfer to a seperate plate when ready.
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.
Remove chicken thighs from skillet and place on a seperate plate. Reduce heat under skillet to medium.
Add in the baby bok choy, bell pepper, and scallions. Cook, stirring often, until tender. Add in minced ginger and garlic.
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.
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.
Increase oven temperature to low broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes.
Let cool for 5 minutes and spoon the hot honey mixture over chicken. Garnish with reserved chopped scallions and serve.