Ingredients
Units
Scale
- 1 lb boneless skinless chicken thighs or breasts
- 1/2 cup honey
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional)
- 1 tablespoon cornstarch
- 3 cups cooked rice (jasmine or brown)
- Mix-ins: sliced cucumbers, shredded carrots, steamed broccoli, edamame, green onions, sesame seeds
Instructions
- Cut chicken into bite-sized chunks and season with salt and pepper.
- Heat a skillet with oil and cook chicken until browned and cooked through.
- Mix honey, soy sauce, vinegar, and garlic in a bowl.
- Pour the sauce over the cooked chicken and simmer for a couple of minutes.
- Combine 1 teaspoon cornstarch with 2 teaspoons water and stir into the sauce if you want it thicker.
- Scoop rice into bowls, top with honey garlic chicken, and add crunchy toppings.
Notes
For easy cleanup, store rice and chicken in one container and fresh toppings in another. Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 27g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg