🍂🍯 Sweet, spicy, and perfectly balanced, this Spicy Honey-Persimmon Chicken Bowl brings together bold seasonal flavors. Crispy chicken bites are glazed with a sticky honey-persimmon sauce, served over jasmine rice, and complemented by roasted Brussels sprouts and quick-pickled carrots. A creamy persimmon-ginger yogurt drizzle ties it all together, creating a dish that’s as comforting as it is delicious. 🌿✨
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🧾 Ingredients (Serves 2–3)
🍗 Spicy Honey-Persimmon Chicken
• 1 lb boneless, skinless chicken thighs or breasts, diced
• 2 tbsp olive oil
• ½ cup persimmon purée (fresh or canned persimmons, blended)
• 2 tbsp honey 🍯
• 1 tsp soy sauce
• ½ tsp chili flakes or gochugaru (adjust for heat) 🌶️
• 1 clove garlic, minced 🧄
• Salt & pepper to taste
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🍚 Rice & Roasted Brussels Sprouts
• 1½ cups cooked jasmine rice
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• Salt & pepper to taste
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🥗 Quick-Pickled Carrots
• 1 medium carrot, julienned or shredded
• 2 tbsp rice vinegar
• 1 tsp honey
• 1 pinch of salt
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🥣 Creamy Persimmon-Ginger Yogurt Drizzle
• ½ cup plain Greek yogurt
• 2 tbsp persimmon purée
• 1 tsp grated ginger
• 1 tsp honey
• Salt & pepper to taste
• Water (to thin, if needed)
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🔥 Instructions
1. Prepare the Chicken
• Heat olive oil in a skillet over medium-high heat.
• Add diced chicken and cook until golden and crispy, about 6–8 minutes.
• Lower the heat, then add persimmon purée, honey, soy sauce, chili flakes, garlic, salt, and pepper.
• Simmer for 2–3 minutes, tossing the chicken to coat in the sticky glaze.
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2. Roast the Brussels Sprouts
• Preheat oven to 400°F (200°C).
• Toss halved Brussels sprouts with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
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3. Make the Pickled Carrots
• In a small bowl, combine rice vinegar, honey, and salt.
• Add julienned carrots and toss well.
• Let sit for at least 10 minutes, tossing occasionally.
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4. Prepare the Yogurt Drizzle
• In a small bowl, whisk together Greek yogurt, persimmon purée, ginger, honey, salt, and pepper.
• Add water a teaspoon at a time until the sauce reaches a smooth, drizzleable consistency.
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5. Assemble the Bowl
• Start with a base of cooked jasmine rice.
• Add the honey-persimmon glazed chicken and roasted Brussels sprouts.
• Top with quick-pickled carrots.
• Drizzle generously with persimmon-ginger yogurt sauce.
• Garnish with extra ginger or a sprinkle of sesame seeds, if desired.
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✨ A flavorful, seasonal bowl that’s both nourishing and delicious.
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