sweet and spicy jasmine rice with crispy bacon and glazed honey
Ingredients
Scale
2 cups cooked jasmine rice
2 boneless, skinless chicken breasts, diced
6 strips bacon, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon chili flakes (adjust to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 green onions, sliced
1 tablespoon sesame seeds
1 tablespoon butter
Instructions
In a bowl, mix cornstarch, flour, salt, pepper, and smoked paprika. Toss chicken bites in the mixture until fully coated.
Heat oil in a skillet over medium-high heat. Add coated chicken and fry in batches until golden and crispy on all sides. Remove and set aside.
In the same pan, add a little oil if needed. Sauté garlic until fragrant (30 seconds). Add soy sauce, honey, rice vinegar, and hot honey. Stir and let simmer for 1–2 minutes.
Return the crispy chicken to the pan and toss in the sauce until well coated and sticky.
In a separate bowl, whisk together melted butter and a spoonful of hot honey.
To serve, scoop jasmine rice into bowls, top with glazed chicken, and drizzle generously with hot honey butter.
Garnish with parsley or green onions. Serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 530 kcal | Servings: 4 servings