Honey – Chicken

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the chicken, pat dry, cut into cubes, and season with salt and pepper.
Clean and wash the peppers, dice them. Peel the onion, cut in half, and slice into rings.
In a saucepan, bring roughly 4 cups water with 1 teaspoon stock to a boil. Add the rice and cook for 13 minutes.
While the rice cooks, heat oil in a pan over medium-high heat. Fry the chicken cubes for 5–7 minutes until lightly browned and cooked through (internal temperature 74°C / 165°F).
In a separate pan, heat oil over medium heat. Fry the onion rings for 3 minutes until translucent. Add the diced peppers and cook for another 3 minutes.
When the chicken and vegetables are cooked, combine them in one pan. Stir in 2 tablespoons honey. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes. Add more honey to taste if desired.
Arrange the rice on plates, top with the honey chicken and vegetables, and serve hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.