Pin it There's something about the way honey caramelizes in a hot pan that makes you stop and pay attention. I discovered this honey garlic chicken bowl on a weeknight when I had exactly three things going on at once and needed something that looked impressive but wouldn't demand my full focus. The sauce came together in the time it took to cook rice, and suddenly my kitchen smelled like a restaurant. That's when I knew this was a keeper.
My neighbor came over unannounced on a Friday evening, and instead of ordering takeout, I threw this together while we talked on the kitchen stool. By the time she realized what I was making, the chicken was already glistening under those sesame seeds, and she asked for the recipe before she even took a bite. Cooking for someone without warning, and having it turn out this good, felt like a small victory.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier than breasts, but either works if you cut them into consistent bite-sized pieces so they cook evenly.
- Cornstarch (1 tablespoon): This creates a light coating that helps the chicken brown beautifully and gives the sauce something to cling to.
- Vegetable oil (1 tablespoon): Use something neutral with a high smoke point so it doesn't overwhelm the delicate sauce.
- Salt and pepper: Taste as you go, since soy sauce already brings saltiness to the party.
- Honey (4 tablespoons): The sweetness balances the salty-savory elements, so don't skip or reduce this.
- Soy sauce (3 tablespoons): Low sodium lets you control the salt level and taste the garlic more clearly.
- Garlic (3 cloves), minced: Fresh garlic is non-negotiable here, the minced kind from a jar won't give you that punch.
- Rice vinegar (1 tablespoon): This adds a gentle tang that keeps the sauce from being one-note sweet.
- Fresh ginger (1 teaspoon), grated: Optional but worth adding if you have it, it brightens everything up.
- Sesame oil (1 teaspoon): Just a teaspoon is enough to add that warm, toasty flavor without overpowering.
- Jasmine or short-grain white rice (250 g): Jasmine rice absorbs the sauce beautifully and smells incredible while cooking.
- Water (500 ml) and salt: The pinch of salt in the rice water makes a difference in the final flavor.
- Broccoli florets (200 g): The florets should be roughly the same size so they cook at the same rate.
- Carrot (1 medium), thinly sliced: Thin slices cook faster and look more elegant in the bowl.
- Red bell pepper (1 small), thinly sliced: The color matters here, it makes the bowl actually look like something worth eating.
- Toasted sesame seeds (2 teaspoons): Buy them already toasted, or toast raw ones in a dry pan for 2 minutes, the difference in flavor is real.
- Spring onions (2), sliced: These add a fresh bite at the end that cuts through the richness of the sauce.
Instructions
- Rinse and start the rice:
- Run the rice under cold water in a fine mesh strainer, stirring gently with your fingers until the water runs clear. This removes the starch and keeps the grains from clumping together, which is the difference between fluffy rice and gluey rice.
- Simmer the rice:
- Combine rice, water, and a pinch of salt in a saucepan, bring to a boil, then immediately reduce the heat to low and cover tightly. Let it cook undisturbed for 12 to 15 minutes, then remove from heat and let it rest covered for 5 minutes before fluffing with a fork.
- Whisk the sauce:
- In a small bowl, combine honey, soy sauce, minced garlic, rice vinegar, ginger if using, and sesame oil. Whisk until the honey dissolves completely and everything is evenly blended. Set it aside, no cooking needed yet.
- Coat the chicken:
- Toss your chicken pieces with cornstarch, salt, and pepper until each piece gets an even light coating. This takes just a minute or two but makes a real difference in how the chicken browns and how the sauce sticks.
- Sear the chicken:
- Heat oil in a large skillet or wok over medium-high heat until it shimmers, then add the chicken in a single layer. Let it sit undisturbed for 2 minutes before stirring occasionally, cooking for about 4 to 5 minutes total until the outside is golden and the meat is cooked through.
- Pour in the sauce:
- Pour the honey garlic sauce directly over the cooked chicken and stir gently to coat every piece. Simmer for 2 to 3 minutes while the sauce thickens and becomes glossy, reducing the heat if it starts bubbling too vigorously.
- Cook the vegetables:
- While the chicken is finishing, steam the broccoli, carrots, and bell pepper in a steamer basket for about 4 to 5 minutes until they're just tender but still have a slight crunch. Alternatively, sauté them in a separate skillet with a splash of oil for deeper flavor and a bit of color.
- Assemble and serve:
- Divide the fluffy rice among 4 bowls, top each with glazed chicken and vegetables, then finish with a sprinkle of toasted sesame seeds and sliced spring onions. Serve immediately while everything is still warm.
Pin it One night I made this for my family and my youngest, who usually picks at his food, actually asked for seconds. That moment reminded me that cooking doesn't have to be complicated to be meaningful, it just has to taste good and feel warm. That's what this bowl does.
Why This Bowl Works Every Time
The magic is in the balance between sweet, salty, and tangy, which means every component matters but none of them overwhelms. The cornstarch coating on the chicken creates a subtle texture that catches the sauce, while the rice underneath soaks up all those delicious flavors. Vegetables stay crisp enough to give you something to bite into, and the sesame seeds add a final layer of warmth and nuttiness that ties everything together.
Ways to Make This Your Own
This is one of those dishes that invites tinkering without falling apart. Swap the white rice for brown rice or quinoa if you want something earthier, or throw in snap peas and baby corn alongside the broccoli for extra color and a different texture. For heat, a pinch of red pepper flakes stirred into the sauce at the end gives you just enough kick without turning it spicy.
Timing and Kitchen Flow
The whole thing comes together in 35 minutes if you work with a little intention but no stress. Start the rice first since it needs the most time, whisk the sauce while the rice is simmering, then do your prep work while you wait. By the time the rice is done resting, your chicken can go into the pan, and the vegetables steam while everything else finishes, so nothing is ever sitting around getting cold.
- Prep all your ingredients before you start cooking, it keeps you from scrambling when the pan is hot.
- Cut chicken pieces to roughly the same size so they cook evenly and don't have some dry while others are still raw.
- Keep a small bowl of water nearby in case the sauce gets too thick while simmering, you can thin it out quickly if needed.
Pin it This honey garlic chicken bowl lives in that perfect space between weeknight easy and genuinely delicious, which is why it keeps finding its way back onto my table. Make it once and it becomes the kind of meal you reach for when you want something satisfying without the fuss.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well in this dish. Cut them into bite-sized pieces and follow the same cooking method. Breasts may cook slightly faster than thighs, so adjust cooking time accordingly to prevent drying.
- → What vegetables can I substitute?
Feel free to swap the broccoli, carrots, and bell pepper for snap peas, baby corn, snow peas, bok choy, or zucchini. The key is to cut vegetables into similar-sized pieces so they cook evenly and maintain a pleasant crunch.
- → How can I make this dish gluten-free?
Use certified gluten-free soy sauce or tamari instead of regular soy sauce. Ensure your cornstarch is labeled gluten-free, though most brands naturally are. The rest of the ingredients are naturally gluten-free.
- → Can I meal prep this chicken bowl?
Absolutely. Store the cooked rice, glazed chicken, and vegetables in separate airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much. Add fresh garnishes just before serving.
- → How do I get the sauce to thicken properly?
The cornstarch coating on the chicken helps thicken the sauce as it simmers. For an even thicker glaze, let the sauce simmer for an additional minute or two. If it becomes too thick, add a tablespoon of water to reach your desired consistency.
- → Can I make this spicy?
Add a pinch of red pepper flakes to the sauce, or stir in sriracha or chili garlic paste to taste. For more depth, you can also add fresh minced ginger along with the garlic, which provides a gentle warmth.