Honey Garlic Chicken Rice Bowl

The sizzle of garlic hitting hot oil, the sweet and savory aroma of honey mingling with soy sauce that’s the soundtrack to a weeknight dinner at our place. This Honey Garlic Chicken Rice Bowl is a total winner. I swear, even my pickiest eater devours every last grain of rice. I’ve made this dish at least a dozen times in my kitchen, tweaking it until it’s just right. I know you’re going to love how simple and satisfying it is. You’ll get a flavorful, balanced meal on the table in under 30 minutes!

Why This Recipe Works

Life as a mom in Texas is busy, y’all! That’s why I love recipes that are quick, easy, and don’t sacrifice flavor. This Honey Garlic Chicken Rice Bowl ticks all those boxes. Here’s why it’s a staple in our family:

• Quick & Easy: From prep to plate, this meal is ready in under 30 minutes.
• Kid-Approved: The sweet and savory flavor is a hit with kids of all ages (even the picky ones!).
• Versatile: Easily customizable with your favorite veggies.
• Budget-Friendly: Uses simple, affordable ingredients you probably already have.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup soy sauce (low sodium)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups cooked rice (white or brown)
• 1 cup broccoli florets, steamed
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish

Ingredient Notes

Chicken Thighs: I prefer chicken thighs because they stay juicy and tender, but you can use chicken breasts if you prefer. Just be careful not to overcook them.
Honey: Use a good quality honey for the best flavor. Local honey from Texas is my favorite!
Soy Sauce: Low sodium soy sauce helps control the saltiness. You can always add more salt to taste if needed. Tamari can be used for gluten-free.
Rice Vinegar: Adds a tangy element that balances the sweetness of the honey.
Vegetables: Feel free to swap out the broccoli and carrots for your favorite veggies. Bell peppers, snow peas, or edamame would also be delicious.

Step-by-Step Instructions

Step 1: Prepare the Chicken. Cut the chicken thighs into 1-inch pieces. This ensures they cook quickly and evenly.

Step 2: Sauté the Garlic. Heat olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!

Step 3: Cook the Chicken. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Make sure the internal temperature reaches 165°F (74°C).

Step 4: Make the Sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).

Step 5: Simmer the Sauce. Pour the sauce over the chicken and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly and is glossy. Stir constantly to prevent burning.

Step 6: Assemble the Bowls. Divide the cooked rice among bowls. Top with the honey garlic chicken, steamed broccoli, and shredded carrots.

Step 7: Garnish and Serve. Garnish with green onions and sesame seeds. Serve immediately and enjoy!

Storage & Meal Prep

Storage: Store leftover Honey Garlic Chicken in an airtight container in the refrigerator for up to 3-4 days. Cooked rice should be stored separately for best results.

Reheating: Reheat the chicken and rice separately in the microwave or in a skillet over medium heat until heated through. A splash of water can help prevent the chicken from drying out when reheating. My family also likes to throw the chicken in a wrap for lunch the next day.

Make-Ahead: You can prep several components of this dish ahead of time. Chop the chicken and mince the garlic the night before. You can also cook the rice in advance. I’ve even pre-mixed the sauce and stored it in the fridge for a couple of days. This cuts down on prep time during the week.

Substitutions & Variations

Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
Dairy-Free: This recipe is naturally dairy-free.
Vegetarian: Swap the chicken for tofu or tempeh. Press the tofu to remove excess water before cooking.
Spicy: Increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
Vegetables: Feel free to add other vegetables like bell peppers, onions, or zucchini. Adding some snap peas during the last few minutes of cooking can add some refreshing texture.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The sauce can also be mixed ahead of time. The flavors deepen overnight, making it even better for busy evenings.

How do I know when the chicken is done?

The chicken is done when it is no longer pink inside and the internal temperature reaches 165°F (74°C). I always use a meat thermometer to be sure!

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a great, healthy alternative. Just keep in mind that it takes longer to cook than white rice, so plan accordingly. It will add some extra texture, which I think is lovely.

What if I don’t have rice vinegar?

If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar. Use the same amount as the rice vinegar called for in the recipe.

Is this recipe kid-friendly?

Yes, this recipe is generally kid-friendly due to the sweet and savory flavor. However, you can reduce or omit the red pepper flakes to make it milder. My kids love it when I add extra broccoli!

How do I store leftovers?

Store any leftover chicken and rice in separate airtight containers in the refrigerator. They will last for up to 3-4 days.

Can I freeze this recipe?

While you can freeze this, I find the texture of the chicken and rice is best when eaten fresh. If you do freeze it, make sure it is completely cooled first and store in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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