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Honey Garlic Chicken Bowls - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 2 tablespoons cornstarch (plus 1 tablespoon for slurry)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 2–3 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup honey
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1/4 cup water
  • 1 tablespoon cornstarch + 1 tablespoon water (slurry)
  • 2–3 cups cooked rice (white, brown, or jasmine)
  • 2 cups vegetables (steamed broccoli, sautéed snap peas, or thinly sliced carrots)
  • 2 green onions, thinly sliced
  • Sesame seeds, for garnish
  • Kosher salt and black pepper, to taste
  • Red pepper flakes (optional, for heat)

Method
 

  1. Cook the rice. Prepare your rice according to package directions so it’s ready when the chicken is done. Keep warm.
  2. Prep the chicken. Pat the chicken dry with paper towels. Season lightly with salt and pepper, then toss with 2 tablespoons cornstarch until evenly coated.
  3. Make the sauce base. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and 1/4 cup water. Set aside.
  4. Sear the chicken. Heat oil in a large skillet over medium-high. Add chicken in a single layer (work in batches if needed). Cook 5–7 minutes total, turning once, until golden and cooked through. Transfer to a plate.
  5. Sauté aromatics. Reduce heat to medium. In the same skillet, add garlic and ginger. Cook 30–45 seconds until fragrant, stirring often to avoid burning.
  6. Build the sauce. Pour in the soy-honey mixture, scraping up browned bits. Bring to a gentle simmer.
  7. Thicken. Stir together 1 tablespoon cornstarch with 1 tablespoon water. Add to the pan, whisking. Simmer 1–2 minutes until glossy and slightly thick.
  8. Combine. Return chicken and any juices to the skillet. Toss to coat and simmer another minute so the sauce clings. Adjust seasoning with more soy (saltier), honey (sweeter), or a pinch of red pepper flakes (spicy).
  9. Cook the veggies. While the sauce thickens, steam or sauté your chosen vegetables until crisp-tender. Season lightly with salt.
  10. Assemble bowls. Add rice to bowls, top with saucy chicken and vegetables. Finish with green onions and sesame seeds. Serve hot.