Honey Garlic Chicken Bowls
These honey garlic chicken bowls are a fast, flavor-packed dinner made with juicy seared chicken, crisp-tender broccoli, and a thick, glossy honey garlic sauce over rice. Everything cooks in parallel so it’s truly ready in about 20 minutes, making it perfect for busy weeknights. Bold garlic, balanced sweetness, and real ingredients that actually hold up for meal prep.
PRINT RECIPE
PIN RECIPE
Servings: 6
INGREDIENTS
- 1 1/4 cups dry minute rice brown or white
- 2 lbs boneless skinless chicken breast
- 1 teaspoon kosher salt
- 2 Tablespoons olive oil divided
- 24-28 oz broccoli florets pre-packaged and cut
- 1 cup low-sodium soy sauce or tamari for gluten-free
- 1/4 cup honey
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh grated ginger optional
- 3 teaspoons cornstarch
- 8 cloves garlic minced or grated
- Green onions and sesame seeds to garnish
INSTRUCTIONS
- Cook the rice according to the package instructions.1 1/4 cups dry minute rice
- While the rice cooks, pat the chicken dry with a paper towel then cube the chicken into 1-inch pieces and sprinkle with salt and pepper to taste.2 lbs boneless skinless chicken breast, 1 teaspoon kosher salt
- Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden and just cooked through, 160-165°F. While the chicken cooks, trim or chop broccoli if needed. Remove the chicken to a clean plate or cutting board.2 Tablespoons olive oil
- Add another drizzle of olive oil if need and add the broccoli. Let it sit undisturbed for 2-3 minutes then stir and cook another 1-2 minutes, until it’s bright green with charred edges and the center’s are slightly crisp. Remove to another clean plate or cutting board.24-28 oz broccoli florets
- While the broccoli cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and cornstarch in a small bowl. After removing the broccoli from the pan, lower the heat to medium, add a drizzle of olive oil and garlic and cook for 1 minute, until fragrant. Stir in the sauce and simmer over medium-low for 2-3 minutes to thicken, until it lightly coats the back of a spoon.1 cup low-sodium soy sauce, 1/4 cup honey, 1 Tablespoon sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon fresh grated ginger, 3 teaspoons cornstarch, 8 cloves garlic
- Add the chicken back to the pan and toss to coat and reheat slightly. Optionally, add the broccoli back to coat in the sauce or serve the broccoli on top separately.
- Assemble bowls with cooked rice and garnish with sesame seeds and green onions if desired.
Notes
Broccoli: Cook the broccoli separately so the honey garlic sauce stays thick and glossy instead of getting watered down. If your skillet is smaller, cook the broccoli in batches so it chars instead of steaming.
Rice: Minute rice keeps this recipe fast, but you can swap in regular white or brown rice, just start it earlier since it takes longer to cook.
Vegetable swaps: Bell peppers, snap peas, or green beans all work well here. Cook them the same way as the broccoli until crisp and tender, with a little char.
Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 54g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 2133mg | Fiber: 5g | Sugar: 14g | Vitamin A: 752IU | Vitamin C: 104mg | Calcium: 95mg | Iron: 3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
