Baja Hot Honey Chicken Bowls
Entrees

Baja Hot Honey Chicken Bowls

Entrees Crispy, golden chicken tossed in a sweet and spicy honey glaze, piled over rice with a cool, tangy cilantro lime slaw. It's a perfectly balanced weeknight bowl with a little bit of a kick... or a lot a bit if that's how you roll.

Crispy, golden chicken tossed in a sweet and spicy honey glaze, piled over rice with a cool, tangy cilantro lime slaw. It's a perfectly balanced weeknight bowl with a little bit of a kick... or a lot a bit if that's how you roll.

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Prep 30 min
Cook 30 min
Yield 6 servings

Ingredients

Scale

Chicken

  • 2 lbs chicken breast or thigh, thinly sliced against the grain
  • ½ cup coconut aminos
  • ½ cup arrowroot powder
  • 2 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • salt and pepper, to taste

Glaze

  • ½ cup coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp Worcestershire sauce
  • ¼ cup honey
  • 1 dash of hot sauce (or up to 2 tbsp if you really like heat)
  • 1 tbsp arrowroot powder (or any other kind of thickening start, e.g., cornstarch, tapioca starch, etc.

Cilantro Lime Coleslaw

  • 4 cups coleslaw mix (shredded green and purple cabbage and carrots)
  • ½ cup plain Greek yogurt (or sour cream)
  • ¼ cup mayonnaise
  • 1 whole bunch of cilantro, rough chopped
  • 1 whole lime, zested
  • 2 whole limes, juiced
  • 1 tsp honey
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • salt and pepper, to taste

Directions

  1. 1

    Make the coleslaw

    Add the shredded cabbage and carrots to a medium bowl, then add all of the other coleslaw ingredients on top. Mix thoroughly until everything is evenly incorporated, then taste for salt. Cover and let it sit in the fridge until you are ready to serve.

  2. 2

    Heat the pan

    Set a large pan over medium-high heat and add the 3 tbsp of oil (the avocado and sesame oil from the chicken ingredients). Prepare the chicken while the oil comes up to temperature.

  3. 3

    Marinate the first half of the chicken

    Place half of your thinly sliced chicken strips in a medium-large bowl. Pour over half of the coconut aminos and toss and squish the chicken around for about 30 seconds to help it absorb the liquid. Sprinkle with salt and pepper, drizzle a little avocado oil over top, then toss again. Last, add half of the arrowroot powder and toss with your hand or hands until every piece of chicken is coated.

  4. 4

    Mix the glaze

    In a liquid measuring cup, combine all of the glaze ingredients and set aside.

  5. 5

    Cook the chicken in batches

    Once the oil in the pan is hot (it will start to get wispy), place the chicken in the pan in batches. Do not crowd the pan: if the pieces are packed together they will release all their liquid and steam instead of browning, which ruins their flavor. Let the chicken sit for about 3 minutes before flipping, then cook on the other side for another couple of minutes, until golden brown on both sides and cooked through. Because the chicken is so thinly sliced it cooks really fast, but leave it long enough on each side to get a nice golden color. Pure flavor! Transfer the cooked chicken to a bowl on the side and cover with a lid to keep the heat and moisture in. Marinate the second half of the chicken the same way and cook it once the first half is finished, adding more avocado oil as needed so each batch continues to fry properly.

  6. 6

    Glaze the chicken

    Once all the chicken is cooked, turn off the heat, add all of the chicken back into the pan, and pour the glaze over top. It will sizzle and bubble and begin to thicken right away, so quickly toss and stir to coat every piece evenly.

  7. 7

    Serve

    Serve the chicken over rice and top with the coleslaw for a perfectly balanced, sweet, creamy and tangy dish with a touch (or more) of heat.

Notes

  • Want extra crema? Mix up all of the coleslaw ingredients except the slaw mix in a separate bowl for some extra sauce.
  • Serving ideas: extra lime, cotija cheese, a sprinkle of thinly sliced green onion... whatever sounds tasty!