Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Estimated Calories: ~680 per serving
Protein: ~42g per serving
Carbs: ~60g per serving
Fat: ~20g per serving
Ingredients
Chicken
1 lb chicken thighs
1 Tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Sauce
2 Tbsp honey
1 Tbsp soy sauce
1 tsp sriracha
Rice
1 cup jasmine rice (uncooked)
2 cups water
1/2 tsp salt
Directions
Step 1 – Lock In the Rice
Start by rinsing your rice under cold water until it runs mostly clear. Cook it with water and salt, then let it rest covered before fluffing so the texture finishes properly.
This is your base, so take the extra minute to get it right instead of rushing it.
Step 2 – Prep the Chicken Properly
Pat the chicken dry and season evenly with garlic powder, salt, and pepper. Press the seasoning in slightly so it sticks and doesn’t fall off during cooking.
You’re building your flavor here before the sauce ever touches it.
Step 3 – Build the Sear
Heat olive oil in a pan over medium-high and place the chicken in once the oil is hot. Let it cook undisturbed for 5–6 minutes so it develops a solid golden crust before flipping.
While it cooks, knock out 15–20 pushups. If you’re serious about training, you’ve got time for both.
Step 4 – Turn It Into the Upgrade
In a small bowl, mix honey, soy sauce, and sriracha until smooth. Pour it into the pan and toss the chicken so everything is coated evenly.
Let it bubble for 1–2 minutes until it thickens slightly and clings to the chicken.
Step 5 – Rest Before Cutting
Remove the chicken from the pan and let it sit for a few minutes before slicing. This keeps the juices inside the meat instead of running out.
If you’re pacing around waiting, hit a quick plank. You’re already here.
Step 6 – Build the Bowl
Add rice to your bowl, then layer the chicken on top and spoon the sauce over everything. Keep it clean instead of mixing it all together immediately.
This keeps the texture better and makes the whole thing feel more put together.
