Honey Garlic Chicken Bowl (Printable Version)

Tender chicken glazed in sweet honey garlic sauce over fluffy rice with crisp 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

# Method Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and 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 and let stand covered for 5 minutes. Fluff with a fork.
02 - In a small mixing 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 to coat evenly and simmer for 2-3 minutes until the sauce thickens and coats the chicken completely.
06 - While the chicken cooks, steam broccoli florets, carrot slices, and bell pepper in a steamer basket for 4-5 minutes until just tender, or sauté in a separate skillet with a splash of oil for enhanced flavor.
07 - Divide cooked rice evenly among 4 serving bowls. Top each portion with glazed chicken and sautéed vegetables. Sprinkle with toasted sesame seeds and sliced spring onions.
08 - Serve immediately while warm and enjoy.

# Expert Advice:

01 -
  • Everything comes together in one pan with minimal cleanup, which means more time enjoying dinner and less time scrubbing dishes.
  • The honey garlic glaze has this perfect balance of sweet and savory that even picky eaters go back for seconds.
  • It's flexible enough to handle whatever vegetables you have sitting in the crisper drawer.
  • You can prep the sauce ahead and just toss everything together when hunger strikes.
02 -
  • Don't use cold chicken straight from the fridge, let it sit at room temperature for ten minutes so it cooks evenly and doesn't drop the pan temperature.
  • If your sauce isn't thickening, mix half a teaspoon of cornstarch with a tablespoon of water and stir it in, it'll thicken up in seconds.
  • Overcrowding the pan steams the chicken instead of searing it, so cook in batches if your skillet isn't large enough.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on, it deepens their flavor and makes them extra fragrant.
  • Use a splatter screen when cooking the chicken to keep your stovetop clean without losing the high heat you need for a good sear.
  • Double the sauce and keep the extra in the fridge, it lasts a week and turns plain chicken or tofu into something special in minutes.
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