Honey Garlic Chicken Bowl (Printable version)

Tender chicken in sweet honey garlic sauce over rice with crisp vegetables and sesame seeds.

# What you need:

→ 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

# Steps to follow:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a 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 bowl, whisk together honey, soy sauce, minced garlic, 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 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 and cooked through.
05 - Pour the honey garlic sauce over the cooked chicken. Stir well and simmer for 2-3 minutes until the sauce thickens and coats the chicken evenly.
06 - While the chicken cooks, steam broccoli, carrots, and bell pepper until just tender, approximately 4-5 minutes, or sauté in a separate pan with a splash of oil for enhanced flavor.
07 - Divide cooked rice among 4 serving bowls. Top each with glazed chicken and vegetables. Sprinkle with toasted sesame seeds and sliced spring onions.
08 - Serve immediately while hot and enjoy.

# Expert tips:

01 -
  • It tastes like your favorite takeout but comes together in your own kitchen in under 40 minutes.
  • The honey garlic glaze is sticky, sweet, and savory all at once, coating every bite of tender chicken.
  • You can prep the rice and chop the veggies while the chicken cooks, making it a true one-flow meal.
  • It is endlessly adaptable, swap the protein, the vegetables, or the base and it still works beautifully.
02 -
  • Do not skip rinsing the rice, I learned this the hard way when my first batch turned out gummy and clumped together.
  • Let the chicken sear undisturbed for the first minute or two, moving it too early means you lose that golden crust.
  • Add the sauce only after the chicken is fully cooked, adding it too early makes the chicken steam instead of caramelize.
  • If the sauce seems too thick, add a splash of water or chicken broth to loosen it up without losing flavor.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it wakes up their flavor and adds a subtle crunch.
  • If you love garlic, double it, the sauce can handle it and your kitchen will smell incredible.
  • For a spicier version, stir in a pinch of red pepper flakes or a drizzle of chili oil just before serving.
  • Use chicken thighs if you want juicier, more forgiving meat, breasts work fine but need a closer eye on timing.
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