Honey Garlic Chicken Bowls

Discover the ultimate weeknight savior with these Honey Garlic Chicken Bowls, a deiciously simple recipe designed for busy households. This dish offers a perfect balance of sweet, savory, and satisfying flavors, making it an ideal solution for a quick yet impressive homemade meal that rivals takeout.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
1 tablespoon olive oil
to taste Salt
to taste black pepper

For the Honey Garlic Sauce

1/2 cup honey
1/4 cup soy sauce low-sodium recommended
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon rice vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (slurry)
1 tablespoon cold water for slurry

For the Bowls

2 cups cooked rice white, brown, or cauliflower rice
1 cup steamed broccoli florets
1/2 cup shredded carrots
1/4 cup green onions chopped, for garnish
Sesame seeds for garnish (optional)

Equipment

Large skillet or wok
Small Bowl
Paper towels

Method

Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
1.5 lbs boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil, to taste Salt, to taste black pepper
In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and rice vinegar.
1/2 cup honey, 1/4 cup soy sauce, 3 cloves garlic, 1 tablespoon fresh ginger, 1 tablespoon rice vinegar
Pour the honey garlic sauce mixture into the same skillet used for the chicken (no need to wipe it clean). Bring the sauce to a simmer over medium heat, stirring frequently.
1/2 cup honey, 1/4 cup soy sauce, 3 cloves garlic, 1 tablespoon fresh ginger, 1 tablespoon rice vinegar
Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to stir constantly until the sauce thickens to your desired consistency, about 1-2 minutes.
1 teaspoon cornstarch, 1 tablespoon cold water
Return the cooked chicken to the skillet with the thickened sauce. Toss gently to ensure all the chicken pieces are evenly coated in the luscious honey garlic glaze. Cook for another 1-2 minutes, allowing the chicken to rewarm and the flavors to meld.
1.5 lbs boneless, skinless chicken thighs or breasts
Divide the cooked rice among your serving bowls. Top the rice with the saucy honey garlic chicken. Add the steamed broccoli florets and shredded carrots to each bowl.
2 cups cooked rice, 1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup steamed broccoli florets, 1/2 cup shredded carrots
Sprinkle with chopped green onions and sesame seeds (if using) for a final flourish. Serve immediately and enjoy your delicious Honey Garlic Chicken Bowls!
1/4 cup green onions, Sesame seeds

Notes

Best enjoyed fresh. Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or stovetop.