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Honey Garlic Chicken Rice Bowls Recipe

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4.2 from 1 review

These Honey Garlic Chicken Rice Bowls combine tender, crispy chicken bites coated in a sweet and savory honey garlic sauce, served over fluffy white rice with fresh broccoli and garnished with sesame seeds and green onions. Ready in just 30 minutes, this dish is a perfect quick and flavorful weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 2¼–2½ lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
  • 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. vinegar
  • 1-2 Tbsp. sriracha (optional for spicy lovers)
  • 2 tsp. garlic, minced
  • 1 tsp. ginger, minced

Thickening Slurry

  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

Sides and Garnish

  • 1-2 heads broccoli (roasted or steamed)
  • Cooked white rice
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. 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 them with 1/4 cup of cornstarch until they are evenly coated. This helps create a crispy exterior when cooked.
  2. Cook the chicken: Heat 1 to 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer and cook, without stirring, until golden brown and crispy on the outside, about 6-8 minutes. Cook the chicken in batches if necessary to avoid overcrowding the pan. Add more oil as needed.
  3. Make the sauce: While the chicken is cooking, whisk together the soy sauce, honey, vinegar, sriracha (if using), minced garlic, and minced ginger in a bowl or measuring cup until well combined.
  4. Combine chicken & sauce: Reduce the skillet heat to medium. Pour the prepared sauce into the skillet with the cooked chicken, making sure to scrape all the honey that may have settled at the bottom. Stir gently and bring the mixture to a gentle simmer.
  5. Make cornstarch slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. This slurry will help thicken the sauce.
  6. Add slurry to chicken: Whisk the cornstarch slurry into the skillet with the chicken and sauce, stirring continuously to avoid lumps.
  7. Let sauce thicken: Continue to cook the chicken and sauce for 3-5 minutes over medium heat, stirring occasionally, until the sauce thickens and clings nicely to the chicken pieces.
  8. Assemble bowls: Divide the cooked white rice evenly among serving bowls. Top with the honey garlic chicken, then add roasted or steamed broccoli on the side. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve warm and enjoy!

Notes

  • You can use any mild neutral oil for frying, such as canola, avocado, or vegetable oil.
  • Sriracha is optional but adds a nice spicy kick; adjust the amount to taste.
  • For a gluten-free option, use gluten-free soy sauce or tamari.
  • Cook broccoli either by roasting it in the oven or steaming it to keep it crisp-tender.
  • Cook chicken in batches to ensure even browning and avoid sogginess.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://iamstarved.com/honey-garlic-chicken-rice-bowls-recipe/