Honey Garlic Chicken Bowl (Printable)

Golden chicken glazed in sweet honey garlic sauce over rice with fresh vegetables

# 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

# How to make it:

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 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.
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 honey garlic sauce over the chicken. Stir well and simmer for 2-3 minutes until sauce thickens and coats the chicken evenly.
06 - While chicken cooks, steam broccoli, carrots, and bell pepper for 4-5 minutes until just tender, or sauté in a separate pan with a splash of oil for enhanced flavor.
07 - Divide cooked rice among 4 bowls. Top each with glazed chicken and vegetables. Sprinkle with toasted sesame seeds and fresh spring onions. Serve immediately.

# Helpful Hints:

01 -
  • The sauce glosses over the chicken in about two minutes, so you get that restaurant-quality shine without standing there for hours.
  • Everything cooks simultaneously if you're organized, which means you can actually sit down to eat while the food is still warm.
  • It's naturally dairy-free and plays beautifully with any rice or grain you have hanging around your pantry.
  • The combination of sweet and savory hits different every single time, never boring.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy bowl instead of fluffy grains that actually taste good.
  • Medium-high heat is crucial for the chicken—too low and it steams instead of getting that golden exterior that makes this whole thing worth eating.
  • The sauce thickens more as it cools, so don't panic if it looks thin while you're cooking; it'll set up perfectly when plated.
  • Toss the vegetables in just before serving rather than letting them sit in the sauce, so they stay crisp instead of getting soggy.
03 -
  • Let the rice rest covered after cooking—those five minutes allow the steam to finish its work and keep everything fluffy instead of dense.
  • Don't crowd the pan when cooking chicken; giving pieces space means they actually brown instead of steaming in their own moisture.
  • Toast your sesame seeds in a dry skillet for thirty seconds right before serving; they go from mild to nutty and aromatic instantly.
  • If you're making this for a crowd, cook the chicken and sauce ahead, then reheat gently while fresh rice cooks—it actually tastes better the next day because flavors have time to mingle.
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