Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs stay extra juicy and are harder to overcook, which is great for weeknights when you’re doing 14 things at once.

Can I make Honey Garlic Chicken Bowls gluten-free?

Yes—swap regular soy sauce for gluten-free tamari or coconut aminos. Everything else stays the same.

How do I store leftovers?

Store chicken and rice in airtight containers in the fridge for up to 3–4 days . Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.

Can I add vegetables?

Please do! Broccoli florets and bell peppers are both perfect in Honey Garlic Chicken Bowls . You can sauté them in the same pan before making the sauce, or serve them on the side.

My sauce didn’t thicken—what happened?

A couple common reasons: It didn’t simmer long enough. The cornstarch wasn’t mixed in well. Let it bubble gently for another minute, stirring. Still thin? Mix 1 teaspoon cornstarch with 1 teaspoon water , then stir it in.

Honey Garlic Chicken Bowls: Irresistible 30-Minute Win

Description

Sweet, sticky, and full of flavor, these Honey Garlic Chicken Bowls are an easy weeknight dinner made with juicy chicken, broccoli, and rice—all ready in about 30 minutes.

Ingredients

Scale

2 lbs chicken breast or chicken thighs, diced
1/3 cup soy sauce
1/4 cup honey
6 cloves garlic, minced
2 tbsp rice vinegar
2 tbsp cornstarch
2 green onions, sliced
Sesame seeds, for garnish
Red pepper flakes, optional
Broccoli florets, optional
Brown sugar, optional (1–2 tsp for richer sauce)
Bell peppers, optional

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Instructions

In a bowl, combine diced chicken, soy sauce, and half of the minced garlic. Marinate for at least 30 minutes.
In a separate bowl, whisk together honey, rice vinegar, cornstarch, and remaining garlic until smooth.
Heat oil in a large skillet over medium-high heat. Cook the marinated chicken until golden and cooked through. Remove and set aside.
In the same pan, add the sauce mixture and simmer for 2–3 minutes until thickened.
Return the chicken to the pan and toss until fully coated.
Serve over steamed rice and garnish with green onions and sesame seeds. Add broccoli or bell peppers if desired.

Notes

Chicken thighs stay extra juicy, but chicken breast works great too.

Add red pepper flakes or sriracha if you like heat.

Leftovers store well in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 18 g
Sodium: 980 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 110 mg