Honey Garlic Chicken Bowl (Printable format)

Tender chicken in honey garlic glaze with rice, broccoli, carrots, and bell pepper, topped with 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

# How-To Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and a 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 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 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 chicken cooks, steam broccoli, carrots, and bell pepper until just tender, approximately 4-5 minutes. Alternatively, sauté vegetables in a separate pan with a splash of oil for enhanced flavor.
07 - Divide cooked rice evenly among 4 bowls. Top each portion with glazed chicken and vegetables. Sprinkle with sesame seeds and spring onions.
08 - Serve immediately while hot and enjoy.

# Expert Hints:

01 -
  • It comes together faster than takeout, but tastes like you ordered from that restaurant you've been meaning to try.
  • The sauce is thick, glossy, and coats every piece of chicken with a balance of sweet and savory that keeps you reaching for another bite.
  • It's naturally dairy-free and flexible enough to adapt to whatever vegetables you have on hand.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a sticky mass that feels like a mistake.
  • If your sauce looks too thin after adding it to the chicken, let it simmer for an extra minute or two; as it reduces, it concentrates and thickens beautifully on its own.
03 -
  • If your chicken pieces are thick, butterfly them gently with your knife before cooking so everything cooks evenly and quickly.
  • Let the cooked rice rest for five minutes after removing it from heat—this final steaming makes the grains fluffier and more separate.
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