Honey Garlic Chicken & Rice Bowl: Your New Weeknight Hero

Have you ever stood in front of the fridge after a long day, willing a delicious and easy meal to magically appear? Yeah, me too, honey. That’s exactly why this Honey Garlic Chicken & Rice Bowl is my go-to lifeline. It’s that perfect trifecta: crazy flavorful, incredibly simple to throw together, and it uses ingredients you probably already have hanging around. The sweet and savory sauce clings to tender chicken and fluffy rice in the most satisfying way. Forget takeout—this one-pan wonder is about to become a star in your weeknight rotation.

Top Reasons To Make It

• It’s a complete meal in one bowl, which means way fewer dishes to wash.
• The sauce is made from pantry staples, so no last-minute store runs are needed.
• It’s a fantastic way to use up leftover or rotisserie chicken for a super fast dinner.
• Kids and adults alike go crazy for that irresistible honey garlic flavor.
• It’s easily customizable for different diets and picky eaters.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cubed: The quick-cooking star of our show.
• Salt and black pepper: To season the chicken perfectly.
• 2 tablespoons olive oil: For sautéing our chicken to golden perfection.
• 4-5 cloves garlic, minced: Because fresh garlic is non-negotiable for flavor.
• ⅓ cup honey: For that signature sweet, sticky glaze.
• ⅓ cup low-sodium soy sauce: Adds the deep, savory umami base.
• 1 tablespoon rice vinegar: A little tang to balance the sweetness.
• 1 teaspoon sesame oil: For a nutty, authentic finish.
• 1 tablespoon cornstarch: Our key to a beautifully thickened sauce.
• 2 tablespoons water: To mix with the cornstarch and prevent lumps.
• 4 cups cooked white or brown rice: The fluffy foundation for our bowl.
• Sliced green onions and sesame seeds: For a fresh, pretty garnish.

Instructions

1. Season the cubed chicken generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until it’s cooked through and nicely browned on all sides. Remove the chicken from the skillet and set it aside.
3. In that same skillet, reduce the heat to medium. Add the garlic and cook for just about 30 seconds until it’s fragrant—don’t let it burn!
4. Whisk in the honey, soy sauce, rice vinegar, and sesame oil, scraping up any browned bits from the bottom of the pan. Let it come to a gentle simmer.
5. In a small bowl, whisk the cornstarch and water together to make a slurry. While whisking the sauce in the skillet, slowly pour in the slurry. Keep whisking until the sauce thickens up nicely, which should take about 1-2 minutes.
6. Return the cooked chicken to the skillet and toss it in the glorious sauce until every piece is coated and heated through.
7. Serve immediately over a bed of fluffy rice and top with those green onions and sesame seeds. So good.

Variations & Substitutions

• For a quicker option: Use about 3 cups of shredded rotisserie chicken. Just warm it through in the finished sauce.
• Need it gluten-free? Simply swap the soy sauce for tamari or a certified gluten-free alternative.
• Want more veggies? Stir in some steamed broccoli florets, snap peas, or shredded carrots with the chicken at the end.
• Heat lover? Add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce.
• Out of rice? This honey garlic chicken is also amazing piled onto a baked potato or even tucked into tortillas.

Pro Tips For Perfect Flavor

• Get that skillet nice and hot before adding the chicken. A good sear equals big flavor.
• Honestly, don’t skip toasting your sesame seeds. Just a minute in a dry pan makes them nutty and wonderful.
• If your sauce thickens too much, just whisk in a tablespoon of water at a time until it’s your desired consistency.
• For the most tender, tender chicken, don’t overcrowd the pan. Cook it in two batches if you need to.
• Let the sauce simmer for a full minute after adding the cornstarch. This cooks out any starchy taste.

Serving Ideas & Pairings

This bowl is a complete meal all on its own, but I love starting with a simple side salad with a light ginger dressing to add some crunch. If you’re extra hungry, some creamy avocado slices or crispy egg rolls on the side never hurt anybody. It’s the perfect easy dinner that feels just a little bit special.

Storage & Reheating

Let the chicken and rice cool completely before storing them separately in airtight containers in the fridge. They’ll keep for 3-4 days. The best way to reheat is in the microwave with a damp paper towel over the top to keep everything moist. You can also gently reheat the chicken in a skillet with a tiny splash of water to loosen the sauce. I don’t recommend freezing this one, as the sauce can break and the chicken gets a little rubbery.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless thighs work great and stay incredibly juicy. Just adjust the cooking time slightly as they may take a minute or two longer.
• Is this one of those healthy chicken recipes? It can be! Using low-sodium soy sauce, controlling the amount of honey, and serving with brown rice makes it a well-balanced and healthy dinner option.
• My family isn’t a fan of rice. What else can I serve it with? This is such a versatile recipe! Try it over quinoa, cauliflower rice, or even zucchini noodles for a lighter take.
• How can I make this into one of my quick dinner ideas? Have your rice pre-cooked and use a store-bought rotisserie chicken. You can have this meal on the table in under 15 minutes flat.