Ingredients

Chicken

• 1½ pounds boneless chicken thighs or breasts, cut into chunks

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

Rice & Sauce

• 1 cup long‑grain rice (uncooked)

• 2 cups chicken broth

• 3 tablespoons soy sauce

• 3 tablespoons honey

• 3 cloves garlic, minced

• 1 tablespoon butter

• ½ teaspoon chili flakes (optional)

• 2 green onions, sliced (for topping)

Step‑by‑Step Instructions

1. Sear the chicken Heat oil over medium‑high. Season chicken with salt, pepper, and paprika. Sear until browned on all sides. Remove and set aside.

2. Build the sauce base Lower heat to medium. Add butter and garlic. Cook 30 seconds. Stir in soy sauce, honey, and chili flakes.

3. Add rice and broth Add rice to the skillet and stir to coat in the sauce. Pour in chicken broth and bring to a simmer.

4. Simmer everything together Return chicken to the skillet. Cover and cook on low for 18–20 minutes until rice is tender and liquid is absorbed.

5. Finish and serve Fluff rice, stir gently, and top with green onions.

Variations

• Lemon‑herb version — swap honey for lemon juice and add thyme

• Spicy version — add hot sauce or extra chili flakes

• Veggie‑loaded version — add peas, carrots, or spinach in the last 5 minutes

What to Serve With It

• Simple cucumber salad

• Skillet green beans

• Quick pickled carrots