Description
These Honey Garlic Chicken Rice Bowls combine tender, crispy chicken coated in a flavorful honey garlic sauce served over fluffy white rice with steamed or roasted broccoli. Ready in just 30 minutes, this easy skillet recipe offers a perfect balance of sweet, savory, and spicy flavors, garnished with sesame seeds and green onions for a delicious weeknight meal.
Ingredients
Chicken
- 2¼– 2½ lbs. boneless, skinless chicken breasts
- 1/4 cup cornstarch
- 1-2 Tbsp. neutral oil (such as canola or avocado oil)
Sauce
- 1 cup soy sauce (low sodium if preferred)
- 1/2 cup honey
- 1 Tbsp. Shaoxing wine
- 1-2 Tbsp. sriracha (optional for spicy lovers)
- 1 Tbsp. mirin
- 2 tsp. garlic (minced)
- 1 tsp. ginger (minced)
- 1 Tbsp. cornstarch + 2 Tbsp. water (to thicken sauce)
Sides and Garnishes
- 1-2 heads broccoli (roasted or steamed)
- Cooked white rice
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prep the chicken: Pat the chicken breasts dry and cut them into bite-sized cubes. Place the chicken pieces in a mixing bowl and toss with 1/4 cup cornstarch until they are evenly coated, which will help create a crispy exterior when cooked.
- Cook the chicken: Heat 1 to 2 tablespoons of neutral oil, such as canola or avocado oil, in a large skillet over medium-high heat. Add the coated chicken in a single layer, cooking until pieces are golden brown and crispy on the outside, approximately 6-8 minutes. Work in batches if necessary to avoid overcrowding the pan, adding more oil if needed.
- Make the sauce: While the chicken is cooking, whisk together 1 cup soy sauce, 1/2 cup honey, 1 tablespoon Shaoxing wine, 1-2 tablespoons sriracha (if using), 1 tablespoon mirin, 2 teaspoons minced garlic, and 1 teaspoon minced ginger in a bowl or measuring cup for easy pouring. This sauce blends sweet, savory, and spicy flavors beautifully.
- Combine chicken & sauce: Reduce the heat under the skillet to medium. Pour the prepared sauce into the skillet with the cooked chicken, making sure to scrape up any honey that may have settled at the bottom. Bring the mixture to a gentle simmer to start melding the flavors.
- Make cornstarch slurry: In a small separate bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, which will help thicken the sauce nicely.
- Add to chicken: Whisk the cornstarch slurry into the skillet with the chicken and sauce, stirring continually to incorporate evenly.
- Let it thicken: Continue to cook the chicken and sauce mixture for 3-5 minutes, allowing the sauce to thicken and cling beautifully to the chicken pieces. Keep the heat at medium to prevent burning while it thickens.
- Assemble bowls: Divide freshly cooked white rice among serving bowls. Top the rice with the honey garlic chicken and your choice of roasted or steamed broccoli. Garnish each bowl with a sprinkling of sesame seeds and sliced green onions for added flavor and presentation. Serve immediately for best taste. YUMMM!
Notes
- If you prefer less heat, reduce or omit the sriracha sauce.
- You can steam or roast the broccoli based on your texture preference.
- To save time, use pre-minced garlic and ginger.
- This dish reheats well and can be prepared in advance for meal prep.
- Low sodium soy sauce can be used for a healthier option without sacrificing flavor.
