Description
Indulge in the Sticky Bold Honey Buffalo Garlic Butter Chicken Rice—a delightful dish that perfectly balances sweet and spicy flavors! Tender chicken thighs are enveloped in a luscious honey buffalo garlic butter sauce, served over fragrant jasmine rice. This easy-to-make recipe is ideal for weeknight dinners and family gatherings alike, promising an unforgettable meal that will have everyone asking for seconds. The combination of rich flavors and comforting textures makes this dish not just a meal but an experience to share with loved ones. Get ready to elevate your dining experience with this flavorful adventure!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup jasmine rice
- 2 cups chicken broth
- 1/4 cup honey
- 1/4 cup buffalo sauce
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- Seasonings: salt, black pepper, paprika
- Garnish: sliced green onions
Instructions
- Cook jasmine rice in a medium saucepan with chicken broth over medium-high heat until boiling. Cover and reduce heat to low; simmer for about 15 minutes. Let sit covered for an additional 5 minutes before fluffing.
- Season the chicken thighs with salt, pepper, and paprika. In a skillet over medium-high heat, melt 1 tablespoon of butter and cook the chicken for about 5–7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, reduce heat and add remaining butter and minced garlic; sauté until fragrant (about 1–2 minutes). Add honey and buffalo sauce, stirring to combine; let simmer for another minute.
- Return the chicken to the skillet, coating it in the sauce for an additional 2–3 minutes over low heat.
- Serve the sticky chicken over fluffy jasmine rice and garnish with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 20g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 120mg