Honey Garlic Chicken Bowl (Print)

Tender chicken in honey garlic glaze over rice with fresh vegetables and sesame seeds.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tablespoon cornstarch
03 - 1 tablespoon vegetable oil
04 - Salt and pepper to taste

→ Honey Garlic Sauce

05 - 4 tablespoons honey
06 - 3 tablespoons low sodium soy sauce
07 - 3 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon sesame oil

→ Rice

11 - 1.25 cups jasmine or short-grain white rice
12 - 2 cups water
13 - Pinch of salt

→ Vegetables

14 - 1.5 cups broccoli florets
15 - 1 medium carrot, thinly sliced
16 - 1 small red bell pepper, thinly sliced

→ Garnishes

17 - 2 teaspoons toasted sesame seeds
18 - 2 spring onions, sliced

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice, 2 cups water, and pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - In a small mixing bowl, whisk together 4 tablespoons honey, 3 tablespoons soy sauce, minced garlic, 1 tablespoon rice vinegar, ginger, and sesame oil until well combined. Set aside.
03 - Toss chicken pieces with cornstarch, salt, and pepper until evenly coated on all sides.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through.
05 - Pour honey garlic sauce over cooked chicken. Stir well and simmer for 2-3 minutes until sauce thickens and evenly coats chicken.
06 - While chicken cooks, steam broccoli florets, carrot slices, and bell pepper in a steamer basket for 4-5 minutes until tender-crisp, or sauté in a separate skillet with a splash of oil for added flavor.
07 - Divide cooked rice among 4 bowls. Top each with glazed chicken and steamed vegetables. Sprinkle with toasted sesame seeds and sliced spring onions.
08 - Serve immediately while rice and chicken are warm.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction and you control every ingredient.
  • The sauce clings to the chicken in a glossy, finger-licking glaze that never gets old.
  • Everything comes together in one skillet and one pot, so cleanup is mercifully quick.
  • You can swap vegetables, proteins, or grains and it still works every single time.
02 -
  • Do not add the sauce until the chicken is fully cooked and golden, otherwise it will burn before the chicken is done.
  • If your sauce is too thick, add a tablespoon of water or chicken stock to loosen it up.
  • Let the rice rest covered after cooking, this final steam makes it perfectly fluffy instead of sticky or dry.
  • Cut your vegetables thin so they cook quickly and stay crisp, nobody wants mushy broccoli in a rice bowl.
03 -
  • Use kitchen shears to cut the chicken into even pieces, it is faster and safer than a knife on a slippery cutting board.
  • If you want extra caramelization, let the chicken sit undisturbed for a minute before flipping it in the pan.
  • Double the sauce and keep half in the fridge, it is fantastic drizzled over roasted vegetables or stir-fried noodles later in the week.
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