Honey Garlic Chicken Rice Bowl
A flavorful and satisfying dish featuring tender chicken coated in a sticky honey garlic sauce, served over fluffy jasmine rice.
Ingredients
For the Chicken
- 2 large chicken breasts (cubed) Opt for fresh for best texture.
- 2 tbsp cornstarch For coating the chicken.
- 2 tbsp oil For frying.
For the Sauce
- 1/3 cup honey Provides sweetness.
- 3 tbsp soy sauce Use low-sodium if preferred.
- 5 cloves garlic (minced) Enhances flavor.
- 1 tbsp rice vinegar For acidity.
- 1 tsp sesame oil Adds nuttiness.
- 1/2 tsp chili flakes (optional) For heat.
For Serving
- 2 cups cooked jasmine rice Acts as the base.
- 2 tbsp green onions (chopped) For garnish.
- 1 tbsp sesame seeds For garnish.
Instructions
Preparation
- Season the cubed chicken breasts with cornstarch, salt, and pepper. Toss until fully coated.
Cooking the Chicken
- In a large pan, heat the oil over medium-high heat. Add the chicken and pan-fry until golden brown and fully cooked, about 5-7 minutes. Remove from pan.
Making the Sauce
- In the same pan, add minced garlic and sauté for 1 minute until fragrant. Add honey, soy sauce, rice vinegar, sesame oil, and optional chili flakes. Cook until the sauce thickens slightly, about 3-4 minutes.
Combining Chicken and Sauce
- Return the cooked chicken to the pan with the sauce and toss to coat fully. Simmer for an additional 1-2 minutes.
Serving
- Serve by placing jasmine rice in bowls, then spooning honey garlic chicken on top. Garnish with green onions and sesame seeds.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. For freezing, cool completely and transfer to a freezer-friendly container for up to 3 months.