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
Units
Scale
- 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