Honey Garlic Chicken Bowl (Print View)

Tender glazed chicken with vegetables over fluffy rice, finished with sesame seeds.

# Components:

→ 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

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and 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 a fork.
02 - Whisk together honey, soy sauce, minced garlic, rice vinegar, ginger, and sesame oil in a small mixing bowl. Set aside.
03 - Toss chicken pieces with cornstarch, salt, and pepper in a bowl until evenly coated.
04 - Heat 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 and cooked through.
05 - Pour honey garlic sauce over the cooked chicken. Stir and simmer for 2-3 minutes until the sauce thickens and coats the chicken evenly.
06 - Steam broccoli, carrots, and bell pepper in a steamer basket for 4-5 minutes until just tender, or sauté in a separate pan with a splash of oil for enhanced flavor.
07 - Divide cooked rice among 4 bowls. Top each portion with glazed chicken and steamed vegetables. Sprinkle with toasted sesame seeds and sliced spring onions.
08 - Serve immediately while the components are still warm.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and you know exactly what went into it.
  • The sauce clings to every piece of chicken in that glossy, finger licking way that makes you want to scrape the pan.
  • You can have dinner on the table in half an hour, even on nights when you feel too tired to think.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled.
02 -
  • Don't skip rinsing the rice, I learned this the hard way and ended up with a sticky, clumpy mess that no amount of fluffing could fix.
  • Let the sauce simmer long enough to thicken, if you pull it off the heat too soon it will pool at the bottom of the bowl instead of coating the chicken.
  • Use low sodium soy sauce or you risk oversalting the whole dish, especially if you're heavy handed with seasoning like I tend to be.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on, it brings out a deeper, nuttier flavor that makes a difference.
  • If you want the chicken extra crispy, pat it dry with paper towels before tossing it in cornstarch, moisture is the enemy of a good sear.
  • Taste the sauce before adding it to the chicken and adjust the honey or soy sauce to your liking, everyone's sweet and salty balance is different.
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