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Michelle

Honey Butter Chicken Bowls

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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

MARINADE
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
HONEY BUTTER SAUCE
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 4 cloves garlic minced
  • 1/4 cup water
  • 3 tablespoon unsalted butter
  • 1 teaspoon corn starch
RICE BOWL
  • 2 pkgs Mahatma Garlic & Olive Oil Ready to Heat Rice
  • pickled red onions
  • sliced cucumber
  • shredded carrots
  • sliced green onions

Method
 

  1. Whisk together the soy sauce, honey and garlic powder. Place the chicken in a zip top bag, add the marinade and close. Massage the bag to coat the chicken. Refrigerate for 10 mins up to overnight.
  2. Preheat air fryer to 425ºF. Add chicken thighs and air fry for 11-14 mins until browned and cooked through.
  3. While the chicken cooks, prepare the honey butter sauce by adding all ingredients to a small saucepan. Heat over medium heat and allow to simmer for 3 - 4 mins until thickened.
  4. Once the chicken is done, slice and toss in the prepared sauce.
  5. Heat the Mahatma Ready To Heat Rice according to package instructions.
  6. Add the rice to a bowl, top with the sliced chicken with any desired toppings such as pickled red onion, shredded carrot and sliced cucumber.
  7. Drizzle with the remaining honey butter sauce and serve.