Pin It There's something almost meditative about watching honey and garlic transform into glossy amber as it coats chicken—one moment you're standing at the stove with ordinary ingredients, and the next you've created something that smells like a restaurant kitchen. I discovered this bowl on a Tuesday evening when I had no plan and hungry people coming over, armed only with pantry staples and a half-remembered craving. What started as improvisation became the dish I make when I want something that feels effortless but tastes intentional.
I made this for my sister during one of those rainy Sundays where she needed comfort more than conversation, and I watched her face when she tasted it—the way her shoulders softened. She's never asked for a recipe before, but she asked for this one. Now when she texts saying she's making the honey garlic chicken, I know it's one of those days where she's taking care of herself, and somehow that matters.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay tender even if you accidentally overcook them, but breasts work fine if that's what you have—cut everything bite-sized so it cooks quickly and sits pretty in a bowl.
- Cornstarch (1 tablespoon): This is your secret to that restaurant-quality glaze; it creates a light coating that lets the sauce cling instead of sliding off.
- Vegetable oil (1 tablespoon): Use something neutral that won't smoke—grapeseed or canola work best.
- Honey (4 tablespoons): Real honey matters here because it caramelizes differently than substitutes; don't use the stuff from a plastic bear if you can help it.
- Soy sauce (3 tablespoons, low sodium): Low sodium gives you control over saltiness since the sauce reduces and concentrates everything.
- Garlic (3 cloves, minced): Fresh garlic only—jarred just won't give you that sharp, alive quality that makes this sauce sing.
- Rice vinegar (1 tablespoon): This brightens the sauce and keeps it from tasting flat and one-dimensional.
- Fresh ginger (1 teaspoon, grated): Optional but worth it; ginger adds a whisper of warmth that makes people wonder what they're tasting.
- Sesame oil (1 teaspoon): A little goes a long way—it's intensely aromatic, so resist the urge to pour.
- Jasmine or short-grain rice (250 g): Jasmine has a delicate fragrance that makes the whole bowl feel special; rinse it thoroughly so each grain stays separate.
- Broccoli florets, carrot slices, and bell pepper (about 3 cups total): These vegetables should stay crisp, not mushy, so don't overcook them—they're the counterpoint to the glossy sauce.
- Toasted sesame seeds and spring onions: The garnishes aren't decorative; they add crunch and freshness that complete the bowl.
Instructions
- Start your rice first so nothing waits:
- Rinse the rice under cold water, swirling it with your fingers until the water runs clear—this removes starch so grains don't clump. Combine rice, water, and a pinch of salt in a saucepan, bring to a boil, then reduce heat to low, cover, and let it simmer gently for 12-15 minutes until the water is absorbed.
- Whisk the sauce while rice cooks:
- In a small bowl, combine honey, soy sauce, minced garlic, rice vinegar, ginger, and sesame oil, stirring until the honey dissolves. The sauce should smell bright and complex; if it doesn't, you've probably skipped the rice vinegar, so add it now.
- Coat the chicken in cornstarch:
- Toss chicken pieces with cornstarch, salt, and pepper in a bowl until every piece is lightly dusted. This coating is what creates the silky exterior that the sauce clings to.
- Get your skillet hot and cook the chicken:
- Heat vegetable oil over medium-high heat until it shimmers, then add chicken in a single layer (don't crowd the pan). Cook for 4-5 minutes, turning occasionally, until the pieces are golden and the chicken is cooked through—listen for a gentle sizzle, not an aggressive roar.
- Pour in the sauce and let it work its magic:
- Add the honey garlic sauce to the chicken and stir gently to coat everything. Let it simmer for 2-3 minutes, watching as the sauce thickens and turns glossy and dark.
- Cook vegetables while the chicken finishes:
- Steam or sauté broccoli, carrots, and bell pepper until just tender but still with a bite—about 4-5 minutes. If steaming, use a basket with a little water; if sautéing, add a splash of oil and let them caramelize slightly.
- Assemble your bowls:
- Divide fluffy rice among four bowls, then top each with glazed chicken and vegetables. Sprinkle sesame seeds and fresh spring onions over everything while it's still warm.
Pin It There's a moment when you pour the sauce over the chicken and it immediately starts clinging and glistening—that's when you know it's going to be good. That moment never gets old, even if you make this dish a dozen times.
Why This Becomes a Go-To Dish
This bowl doesn't ask for much technically, but it rewards attention—the kind you give when you're actually present in your kitchen instead of rushing. The beauty is that it's forgiving enough for a weeknight but elegant enough for people you want to impress, which is a rare combination. It also travels well in containers, so it's become my default meal prep, and somehow it tastes even better the next day when the flavors have married and deepened.
Making It Your Own
This recipe is a framework, not a rule book—I've made versions with snap peas and baby corn instead of broccoli, added a teaspoon of Sriracha for heat, and once substituted brown rice because that's what I had. Each version worked because the core combination of honey, garlic, and chicken is sturdy enough to stand alone. You could also swallow pride and use store-bought rotisserie chicken if you're truly short on time; just heat it gently in the sauce for a minute so it absorbs flavor.
Small Details That Make a Difference
The toasted sesame seeds aren't just a garnish—they add a nutty crunch that contrasts with the soft rice and glazed chicken, and that textural interplay is what makes eating this bowl feel complete. Spring onions do something similar but with fresh sharpness, cutting through the sweetness just enough. Even how you assemble matters: sauce the chicken, arrange vegetables thoughtfully, and suddenly you're not just eating dinner, you're experiencing something intentional.
- Toast sesame seeds in a dry pan for 30 seconds before using—it wakes up their flavor and makes them taste less raw.
- If you can't find jasmine rice, any short-grain white rice will work, though the cook time might vary slightly.
- Make the sauce ahead of time and it'll keep in the fridge for three days, turning weeknight cooking into just assembly and chicken.
Pin It This bowl has become my answer to so many questions—what to make on a random Tuesday, what to bring to someone having a tough day, what to cook when I want to feel like I have my life together. It's simple enough that you can breathe while making it, but good enough that people notice.
Recipe Q&A
- → How do I get the sauce to thicken properly?
The cornstarch coating on the chicken helps thicken the sauce naturally as it simmers. Let the sauce bubble gently for 2-3 minutes until it coats the back of a spoon and clings to the chicken pieces.
- → Can I use chicken breasts instead of thighs?
Absolutely. Cut chicken breasts into similar-sized pieces, but reduce cooking time slightly as breasts cook faster than thighs. Aim for 3-4 minutes per side until golden and cooked through.
- → What vegetables work best in this bowl?
Broccoli, carrots, and bell peppers provide excellent texture and color. You can also add snap peas, baby corn, snow peas, or sliced mushrooms depending on what's in season or available.
- → Is this suitable for meal prep?
Yes, this bowl meal preps beautifully. Store components separately in airtight containers for up to 4 days. Reheat gently and add fresh garnishes before serving to maintain texture.
- → How can I make this gluten-free?
Use certified gluten-free soy sauce or tamari in place of regular soy sauce. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.
- → Can I adjust the sweetness level?
Certainly. Reduce honey to 2-3 tablespoons for less sweetness, or add a teaspoon of brown sugar for deeper caramel notes. You can also increase the rice vinegar for more tanginess.