Honey Garlic Chicken Bowl (Printable Version)

Sweet glazed chicken with vegetables over fluffy rice

# 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 Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice, 2 cups water, and 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 and let stand covered for 5 minutes. Fluff with fork.
02 - In a small bowl, whisk together 4 tablespoons honey, 3 tablespoons soy sauce, minced garlic, 1 tablespoon rice vinegar, ginger, and 1 teaspoon sesame oil until well combined. Set aside.
03 - Toss chicken pieces with cornstarch, salt, and pepper until evenly coated on all sides.
04 - Heat 1 tablespoon 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 brown and cooked through.
05 - Pour prepared honey garlic sauce over cooked chicken. Stir continuously and simmer for 2-3 minutes until sauce thickens and coats chicken evenly.
06 - While chicken cooks, steam broccoli florets, carrot slices, and bell pepper strips until tender-crisp, approximately 4-5 minutes. Alternatively, sauté vegetables in a separate skillet with splash of oil for enhanced flavor.
07 - Divide cooked rice evenly among 4 bowls. Top each bowl with glazed chicken and vegetables. Sprinkle with toasted sesame seeds and sliced spring onions.
08 - Serve immediately while components are still warm.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means you can have dinner on the table before hunger turns into frustration.
  • The sauce is pure magic— sweet, savory, and glossy enough to make even simple chicken feel restaurant-worthy.
  • Everything cooks at the same time, so there's no juggling pans or reheating cold rice.
02 -
  • Don't skip rinsing the rice— I learned this the hard way when my first batch turned into porridge, and now I rinse until the water is truly clear.
  • The cornstarch coating matters more than you'd think— it's the difference between chicken that slides around in the sauce and chicken that actually tastes glazed.
  • Timing is everything with the vegetables— they should still have a slight bite when you serve them, not soft enough to break apart with a spoon.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before serving— it takes almost no time and deepens their flavor in a way that feels subtle but unmistakable.
  • Keep the vegetables separate from the rice until serving time— this way they stay crisp and don't get soggy from sitting in condensation or sauce.
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