Make a quick and flavorful Honey Garlic Chicken Bowl with rice using a simple, sticky glaze recipe.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Pan-Frying
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 cup uncooked white rice (Jasmine recommended)
2 tablespoons vegetable oil
1/4 cup low sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Optional: 1 cup broccoli florets
Optional garnish: Sesame seeds, sliced green onions
Instructions
Cook the rice according to package directions. Keep warm.
Season the chicken pieces lightly with salt and pepper.
In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and ginger to make the sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the hot skillet and cook until browned and cooked through, about 6-8 minutes.
If using broccoli, add it to the skillet during the last 3 minutes of chicken cooking and stir until slightly tender-crisp.
Pour the prepared honey garlic sauce over the chicken and vegetables. Bring the mixture to a simmer.
Stir the cornstarch slurry and pour it into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy, about 1 minute.
Remove the skillet from the heat.
To serve, divide the cooked rice into bowls. Top with the sticky honey garlic chicken and any vegetables. Garnish with sesame seeds and green onions if desired.
Notes
For meal prepping, store the chicken and rice separately in airtight containers. Reheat the chicken gently to maintain the glaze texture.
You can substitute chicken thighs for breasts; thighs remain juicier when cooked.
If you prefer a spicier flavor, add 1/4 teaspoon of red pepper flakes to the sauce mixture.