If frozen, place chicken in the refrigerator to thaw. Cut chicken into bitesize chunks.

In a frying pan, add a splash of oil and then the chicken chunks. Stir and flip occasionally while chicken cooks.

Once chicken is cooked through, add the salt, garlic powder, ground black pepper, onion powder, crushed red pepper flakes, Italian seasoning, and smoked paprika.

Once all seasonings are stirred in, add the honey sauce and allow to simmer until rice is done cooking.

For the honey sauce, whisk together the honey, low-sodium soy sauce, and apple cider vinegar.

Heat the vegetable oil in a saucepan, warming for about thirty seconds. Add in the honey mixture and whisk until well combined.

Simmer the honey sauce for 1-2 minutes, whisking occasionally.

Remove honey sauce from the heat and pour over the chicken, allowing it to simmer with the chicken while the rice cooks.

For the sticky rice, rinse the rice at least twice and set aside. Fill the pot with water, add the unsalted butter and dash of salt.

Boil water and wait until the butter fully melts. Add in the rice and stir once, allowing to boil for about a minute before lowering to medium-low heat. Cover and allow to cook until all the water is absorbed (about 20 minutes).

Once the water is absorbed, remove from heat and fluff the rice with a fork. Serve by plating and placing honey chicken atop the rice.

Enjoy your Chinese-Inspired Sautéed Honey Chicken Over Sticky Rice! 🍯🍗