Pin The smell of caramelizing garlic always pulls me back to that cramped Tuesday evening when I had twenty minutes to feed four people and a fridge full of odds and ends. I tossed chicken with whatever was in the pantry, drizzled honey over soy sauce, and crossed my fingers. The kitchen filled with a sticky, savory sweetness that had everyone wandering in before I even plated it. Since then, this bowl has become my go-to when I need something fast, filling, and just a little bit magic.
I made this for my neighbor after she had surgery, and she texted me three days later asking for the recipe. She said her kids kept asking when the honey chicken lady was coming back. That nickname stuck, and now I bring a double batch to every potluck. There is something about the balance of sweet and salty that just makes people happy, even the picky eaters who claim they do not like vegetables.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and forgive a little overcooking, but breasts work beautifully if you keep an eye on the heat.
- Cornstarch (1 tablespoon): This is the secret to getting that glossy coating that makes the sauce stick instead of pooling at the bottom of the bowl.
- Vegetable oil (1 tablespoon): Any neutral oil works, but I like the high smoke point for getting a good sear without burning the garlic later.
- Honey (4 tablespoons): Use the real stuff if you can, the floral notes make a difference when it reduces down.
- Soy sauce (3 tablespoons, low sodium recommended): Low sodium gives you control over saltiness, especially if you are serving it to kids or watching your intake.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the sauce and perfumes the whole dish.
- Rice vinegar (1 tablespoon): This cuts through the sweetness and keeps the sauce from feeling heavy or one-note.
- Fresh ginger (1 teaspoon, grated, optional): A little warmth and zing that makes the sauce feel more alive, though you can skip it if ginger is not your thing.
- Sesame oil (1 teaspoon): Just a teaspoon adds a nutty, toasted depth that ties everything together.
- Jasmine or short-grain white rice (250 g): Jasmine is fragrant and fluffy, short-grain is stickier and clings to the sauce, both are perfect.
- Broccoli florets (200 g): They soak up the glaze and add a satisfying crunch if you do not overcook them.
- Carrot (1 medium, thinly sliced): Adds sweetness and color, and they cook quickly when sliced thin.
- Red bell pepper (1 small, thinly sliced): Bright, crisp, and just a little sweet, it balances the richness of the chicken.
- Toasted sesame seeds (2 teaspoons): Toast them yourself in a dry pan for 30 seconds and the aroma will blow your mind.
- Spring onions (2, sliced): Fresh, sharp, and the perfect finishing touch that makes the bowl look restaurant-worthy.
Instructions
- Cook the rice:
- Rinse the rice under cold water until it runs clear, this removes excess starch and keeps it from turning gummy. Combine rice, water, and a pinch of salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed, then let it stand covered for 5 minutes before fluffing with a fork.
- Prepare the sauce:
- In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ginger, and sesame oil until smooth. Set it aside so the flavors can mingle while you cook the chicken.
- Prepare the chicken:
- Toss chicken pieces with cornstarch, salt, and pepper until every piece is lightly coated. This step is what gives you that glossy, clingy sauce later, so do not skip it.
- Cook the chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat, add chicken in a single layer, and cook for 4 to 5 minutes, turning occasionally, until golden and cooked through. If you crowd the pan, it will steam instead of sear, so work in batches if needed.
- Add the sauce:
- Pour the honey garlic sauce over the chicken and stir gently, letting it simmer for 2 to 3 minutes until it thickens and coats every piece. The kitchen will smell incredible at this point, resist the urge to taste it all before plating.
- Steam or sauté vegetables:
- While the chicken cooks, steam broccoli, carrots, and bell pepper until just tender, about 4 to 5 minutes, or sauté them in a separate pan with a splash of oil for a little extra flavor and char. I prefer the sauté method when I have the time.
- Assemble the bowls:
- Divide cooked rice among 4 bowls, top with glazed chicken and vegetables, then sprinkle with sesame seeds and spring onions. Serve immediately while everything is hot and glossy.
Pin One night, my youngest refused to eat until I let her sprinkle the sesame seeds herself. She scattered them everywhere, half on the counter, but she ate every bite of her bowl. Now we make it a tradition, she is the official sesame seed manager. It is funny how a little involvement turns dinner into something they actually look forward to.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days, stored in an airtight container with the rice and chicken separate from the vegetables if you can. Reheat gently in the microwave with a damp paper towel over the bowl to keep the rice from drying out, or toss everything in a hot skillet with a splash of water. The sauce might thicken in the fridge, but a little heat brings it right back to life.
Swaps and Variations
Swap jasmine rice for brown rice, quinoa, or even cauliflower rice if you want something lighter or grain-free. Try adding snap peas, baby corn, or thinly sliced cabbage for extra color and crunch. For a spicier kick, stir a pinch of red pepper flakes or a drizzle of sriracha into the sauce. I have also made this with shrimp instead of chicken, and it cooks even faster.
Pairing and Serving Suggestions
This pairs beautifully with a light, crisp white wine like Riesling, or even a cold beer if that is more your style. Serve it with a side of cucumber salad or quick pickled radishes for a refreshing contrast. If you are feeding a crowd, double the recipe and set up a build-your-own bowl station with extra toppings like crushed peanuts, lime wedges, and fresh cilantro.
- Toast the sesame seeds in a dry pan for 30 seconds to unlock their nutty aroma.
- Prep all your vegetables and sauce before you start cooking so everything flows smoothly.
- Taste the sauce before adding it to the chicken and adjust the honey or soy sauce to your preference.
Pin This bowl has saved more weeknights than I can count, and it never feels boring. I hope it becomes one of those recipes you make without thinking, the kind that feels like home no matter how hectic the day was.
Recipe Q&A
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work perfectly in this bowl. Slice them into even bite-sized pieces and adjust cooking time slightly as breasts may cook faster than thighs. The cornstarch coating helps keep the meat juicy while creating a beautiful glaze.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. The rice and vegetables can be reheated in the microwave, while the chicken tastes best when quickly warmed in a skillet to restore its glossy coating. Avoid freezing as the texture may become mushy.
- → What vegetables work best in this bowl?
Broccoli, carrots, and red bell pepper provide excellent color and crunch. You can also add snap peas, baby corn, snow peas, or bok choy. Steam or lightly sauté them until just tender to maintain their vibrant color and crisp texture.
- → Can I make this dish spicier?
Absolutely! Add red pepper flakes to the honey garlic sauce, sriracha for heat with garlicky notes, or fresh sliced chilies as a garnish. Start with a small amount and adjust to your preferred spice level. The sweetness of the honey balances beautifully with heat.
- → Is there a gluten-free option?
Yes, simply substitute regular soy sauce with certified gluten-free tamari or coconut aminos. The cornstarch coating is naturally gluten-free, and all other ingredients are safe for those avoiding gluten. Always check labels to ensure your soy sauce alternative is certified gluten-free.
- → Can I prepare the sauce ahead of time?
The honey garlic sauce can be mixed up to 3 days in advance and stored in the refrigerator. Give it a quick whisk before using as the honey may settle slightly. This makes weeknight cooking even faster when you have the sauce ready to go.