Save My neighbor knocked on my door one Tuesday evening with a bag of chicken thighs and a jar of honey, asking if I knew what to do with them. I threw together this bowl on instinct, mostly because I had leftover rice and some sad broccoli that needed saving. The smell that filled my kitchen, sweet and garlicky and just a little toasted, made her lean against the counter and sigh like she'd been waiting for that exact scent all week. We ate standing up, straight from the pan, and she asked for the recipe before she even finished chewing. That's how I knew this one was a keeper.
I made this for my brother once when he came over after a long shift, still wearing his work boots and looking defeated. He didn't say much while he ate, just kept going back for seconds, then thirds. When he finally leaned back in his chair, he said it reminded him of the little place we used to go to as kids, the one with the red booths and the menu scribbled on a chalkboard. I hadn't been trying to recreate anything, but I guess some flavors just feel like home without you meaning them to.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work if that's what you have on hand.
- Cornstarch (1 tablespoon): This is what gives the chicken that slightly crispy edge and helps the sauce cling instead of sliding off into the bowl.
- Vegetable oil (1 tablespoon): Any neutral oil works here, I've used canola, sunflower, even a light olive oil when I ran out of everything else.
- Honey (4 tablespoons): The backbone of the glaze, it caramelizes just enough to balance the salty soy without tipping into dessert territory.
- Soy sauce (3 tablespoons, low sodium recommended): Low sodium gives you control over the saltiness, regular soy can make the whole dish too intense if you're not careful.
- Garlic (3 cloves, minced): Fresh garlic is non negotiable here, the jarred stuff just doesn't have the same punch or sweetness when it hits the heat.
- Rice vinegar (1 tablespoon): It cuts through the richness and adds a brightness that keeps the sauce from feeling heavy.
- Fresh ginger (1 teaspoon, grated, optional): I almost always add it because it brings a warmth that makes the whole bowl feel more alive.
- Sesame oil (1 teaspoon): A little goes a long way, it's the secret ingredient that makes people ask what that flavor is.
- Jasmine or short grain white rice (250 g): Jasmine has a subtle floral note that pairs beautifully, but any white rice you have will do the job.
- Broccoli florets (200 g): They soak up the sauce that drips down from the chicken and add a satisfying crunch if you don't overcook them.
- Carrot (1 medium, thinly sliced): Adds color and a slight sweetness that plays well with the glaze.
- Red bell pepper (1 small, thinly sliced): I love the pop of color and the way it softens just enough while keeping a little bite.
- Toasted sesame seeds (2 teaspoons): They add a nutty finish and make the bowl look like you put in way more effort than you did.
- Spring onions (2, sliced): Fresh, sharp, and the perfect final touch that makes everything feel complete.
Instructions
- Cook the rice:
- Rinse the rice until the water runs clear, this step matters more than I thought it did until I skipped it once and ended up with gummy rice. Combine it with water and a pinch of salt in a saucepan, bring it to a boil, then reduce the heat to low, cover, and let it simmer for 12 to 15 minutes until the water is absorbed, then let it sit covered for 5 minutes before fluffing with a fork.
- Prepare the sauce:
- Whisk together the honey, soy sauce, minced garlic, rice vinegar, ginger, and sesame oil in a small bowl until everything is smooth and glossy. Set it aside and try not to taste it too many times before it hits the pan.
- Prepare the chicken:
- Toss the chicken pieces with cornstarch, salt, and pepper until every piece is lightly coated. The cornstarch creates a thin crust that turns golden and makes the sauce stick like magic.
- Cook the chicken:
- Heat the vegetable oil in a large skillet or wok over medium high heat, then add the chicken in a single layer and cook for 4 to 5 minutes, turning occasionally, until it's golden and cooked through. Don't crowd the pan or the chicken will steam instead of sear.
- Add the sauce:
- Pour the honey garlic sauce over the chicken and stir, letting it simmer for 2 to 3 minutes until it thickens and clings to every piece. The kitchen will smell incredible at this point and you'll be tempted to eat it straight from the pan.
- Steam or sauté vegetables:
- While the chicken cooks, steam the broccoli, carrots, and bell pepper until just tender, about 4 to 5 minutes, or sauté them in a separate pan with a splash of oil for extra flavor. I prefer sautéing because I like a little char on the edges.
- Assemble the bowls:
- Divide the cooked rice among 4 bowls, top with the glazed chicken and vegetables, then sprinkle with sesame seeds and spring onions. The contrast of textures and colors makes each bowl feel like a little celebration.
- Serve immediately:
- This is best eaten right away while the chicken is still glossy and the rice is warm and fluffy. Enjoy every bite.
Save I started making this on Sundays and packing it into containers for the week ahead, and it changed how I felt about Monday mornings. There's something comforting about opening the fridge and seeing those little bowls lined up, knowing I've already done the work and all I have to do is reheat and eat. It became less about the recipe and more about taking care of myself in a way that felt manageable. Sometimes the smallest rituals are the ones that stick.
Choosing Your Chicken
I used to default to chicken breasts because that's what I grew up with, but thighs changed everything for me. They stay tender even if you overcook them a little, and they soak up the sauce in a way that breasts just don't. If you prefer white meat, go for it, just keep a closer eye on the pan so they don't dry out. Either way, cutting the chicken into bite sized pieces helps it cook evenly and makes the bowls easier to eat without a knife.
Making It Your Own
This recipe is forgiving and welcomes improvisation, which is one of the reasons I keep coming back to it. Swap jasmine rice for brown rice or quinoa if you want something heartier, or try adding snap peas, baby corn, or even edamame for extra color and crunch. I've made it with whatever vegetables were lurking in the crisper drawer, and it always turned out fine. If you like heat, add a pinch of red pepper flakes to the sauce or drizzle some sriracha on top before serving.
Storing and Reheating
Leftovers keep well in the fridge for up to four days, and honestly, they taste even better the next day when the flavors have had time to settle. I store the chicken, rice, and vegetables in separate containers so nothing gets soggy, then reheat them in the microwave or quickly in a skillet with a splash of water. The sauce might thicken up in the fridge, but a little heat brings it right back to life.
- If the sauce gets too thick, stir in a teaspoon of water or soy sauce while reheating.
- You can freeze the glazed chicken for up to two months, just thaw it overnight in the fridge before reheating.
- Fresh garnishes like sesame seeds and spring onions are best added right before serving, not stored with the leftovers.
Save This bowl has become one of those recipes I make without thinking, the kind that feels like muscle memory and comfort all at once. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this dish. Cut them into uniform bite-sized pieces and adjust cooking time slightly as breasts may cook faster than thighs. Monitor closely to prevent drying.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently with a splash of water to restore the sauce consistency. Rice can be microwaved or reheated in a pan.
- → Can I make this gluten-free?
Absolutely. Use certified gluten-free soy sauce or tamari instead of regular soy sauce. Ensure all other ingredients, particularly the cornstarch, are labeled gluten-free. The taste and texture remain excellent.
- → What vegetables work best?
Broccoli, carrots, and bell pepper provide great color and crunch. You can also add snap peas, baby corn, snow peas, or bok choy. Choose vegetables that hold their texture when steamed or lightly sautéed.
- → Can I meal prep this dish?
This bowls perfectly for meal prep. Cook all components and store in separate containers. The sauce actually helps keep the chicken moist. When ready to eat, reheat and assemble fresh for best texture.
- → How can I make the sauce spicier?
Add red pepper flakes, sriracha, or a diced fresh chili to the sauce mixture. Start with a small amount and adjust to your preferred heat level. The honey helps balance the spice beautifully.