Description
These Easy Honey Garlic Chicken Rice Bowls feature tender, juicy chicken pieces coated in a flavorful sweet and savory honey garlic sauce, served over fluffy rice with vibrant steamed vegetables. A quick and delicious meal perfect for busy weeknights or meal prepping, delivering a balance of protein, carbohydrates, and fresh veggies in every bowl.
Ingredients
For the Chicken
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Honey Garlic Sauce
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 2 tbsp water
For the Bowls
- 3 cups cooked white or brown rice
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Lime wedges, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together honey, low-sodium soy sauce, minced garlic, rice vinegar, sesame oil, and grated fresh ginger until well combined.
- Mix Cornstarch Slurry: In a separate small bowl, stir cornstarch and water together until completely smooth, setting aside for thickening the sauce later.
- Season the Chicken: Sprinkle garlic powder, paprika, salt, and black pepper evenly over the bite-sized chicken pieces, ensuring each piece is well coated for maximum flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 6 to 8 minutes until the chicken is golden-brown on the outside and cooked through completely.
- Add and Simmer Sauce: Pour the prepared honey garlic sauce into the skillet with the chicken; bring to a gentle simmer to let the flavors meld and warm through.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes, stirring constantly until the sauce thickens to a glossy coating over the chicken.
- Prepare the Vegetables: While the chicken cooks, steam or lightly sauté broccoli florets, shredded carrots, and sliced red bell pepper until they become crisp-tender, preserving their vibrant color and texture.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each with the honey garlic chicken and steamed vegetables.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds atop each bowl. Serve immediately with lime wedges and additional sauce from the skillet on the side for extra flavor.
Notes
- Chicken thighs are especially juicy and flavorful, but boneless skinless chicken breasts offer a leaner alternative.
- For more variety, add edamame, cucumber slices, avocado, or steamed green beans to the bowls.
- To make a spicy version, incorporate Sriracha sauce or crushed red pepper flakes into the honey garlic sauce.
- For a lower-carb option, substitute cooked cauliflower rice instead of white or brown rice.
- Store components separately in airtight containers for meal prep; the chicken, rice, and vegetables will keep well for up to 3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Lunch, Rice Bowls, Meal Prep
- Method: Stovetop
- Cuisine: Asian-Inspired, American
