Why You’ll Love This Recipe
Honey Garlic Chicken Rice Bowls are a quick and flavorful meal perfect for busy weeknights. Juicy chicken bites are coated in a sticky-sweet honey garlic sauce and served over fluffy rice with your favorite vegetables. It’s a balanced, satisfying dish that comes together in just 30 minutes, making it a family favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs (boneless, skinless)cornstarchsalt and pepperolive oilgarlic (minced)honeysoy saucerice vinegarwatercooked white or brown ricevegetables like broccoli, carrots, or snap peas (steamed or sautéed)green onions and sesame seeds (for garnish)
directions
Cut the chicken into bite-sized pieces and season with salt and pepper.
Toss the chicken in cornstarch until evenly coated.
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through.
In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and a bit of water.
Pour the sauce over the cooked chicken and simmer for a few minutes until the sauce thickens and coats the chicken well.
Serve the honey garlic chicken over a bowl of warm rice.
Top with steamed or sautéed vegetables of your choice.
Garnish with chopped green onions and sesame seeds before serving.
Servings and timing
This recipe yields approximately 4 bowls.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Swap chicken for tofu or shrimp for a different protein.
Add chili flakes or sriracha for a spicy kick.
Use quinoa or cauliflower rice instead of regular rice for a low-carb option.
Top with a fried egg for extra richness.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or in a skillet over medium heat until warmed through.Freeze for up to 2 months; thaw in the fridge before reheating.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work great and save prep time—just steam or sauté them before adding to the bowl.
Can I prepare this ahead of time?
Absolutely, it’s perfect for meal prep. Assemble in containers and store in the fridge for grab-and-go meals.
Is this dish gluten-free?
Use tamari or a gluten-free soy sauce to make it gluten-free.
Can I make it spicier?
Yes, just add your favorite hot sauce or red pepper flakes.
What cut of chicken is best?
Both breasts and thighs work well—thighs are juicier, while breasts are leaner.
Do I need to marinate the chicken?
No marinating needed; the sauce adds plenty of flavor during cooking.
Can I use a different sweetener?
Yes, maple syrup or brown sugar can be used in place of honey.
How do I keep the chicken crispy?
Cook it in batches and don’t overcrowd the pan to maintain crispiness.
Can I double the sauce?
Definitely—if you like extra sauce over your rice, double the sauce ingredients.
What vegetables go best?
Broccoli, snap peas, carrots, bell peppers, and zucchini all pair well.
Conclusion
Honey Garlic Chicken Rice Bowls are a delicious, quick, and customizable meal you can whip up in 30 minutes. Perfect for weeknight dinners or meal prepping, this dish offers the sweet-savory punch of honey garlic sauce paired with wholesome rice and veggies. Try it once, and it’s bound to earn a spot in your regular dinner rotation.
Print
Honey Garlic Chicken Rice Bowls (30-Minutes)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir‑fry
- Cuisine: Asian‑inspired
- Diet: Low Fat
Description
A quick, flavorful meal featuring tender chicken glazed in a sweet and savory honey garlic sauce, served over fluffy rice with crisp vegetables—ready in 30 minutes.
Ingredients
- 2 cups cooked white or brown rice
- 1 lb boneless skinless chicken thighs (cut into bite‑size pieces)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1/4 cup honey
- 3 tbsp soy sauce (or tamari for gluten‑free)
- 1 tbsp rice vinegar
- 1 tbsp sriracha or chili garlic sauce (optional for heat)
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cups broccoli florets (optional steamed)
- 1 carrot (julienned or thinly sliced)
- 2 green onions (sliced)
- Sesame seeds for garnish
Instructions
- Cook rice according to package directions; keep warm.
- Heat olive oil in a large skillet or wok over medium‑high heat.
- Add chicken pieces and cook 5–6 minutes until browned and cooked through; transfer to a plate.
- In the same pan, add garlic and ginger; sauté 30 seconds until fragrant.
- Stir in honey, soy sauce, rice vinegar, and sriracha (if using); bring sauce to a simmer.
- Add cornstarch slurry gradually, stirring until sauce thickens (about 1 minute).
- Return chicken to pan and toss to coat evenly in the glaze.
- Add broccoli and carrots; cook 2–3 minutes until vegetables are tender‑crisp.
- Serve the honey garlic chicken and veggies over warm rice.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For gluten‑free version, use tamari instead of soy sauce.
- Substitute vegetables like bell peppers, snap peas, or bok choy.
- Prep ingredients ahead to speed up cooking.
- Leftovers keep well in the fridge for up to 3 days.
- Add crushed red pepper flakes or extra sriracha for more heat.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
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