I can’t get over how this Honey Garlic Chicken Rice Bowl packs glossy, garlicky chicken, fluffy rice, and crisp veggies into one irresistible bowl. It’s fast, colorful, and exactly the kind of dinner that disappears before you know it.

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I am obsessed with this bowl because it hits that sticky-sweet, savory spot without acting fancy. Every bite has glossy chicken thighs over jasmine rice, with crisp veggies cutting through the sauce so it never feels heavy.

I love a bowl that gives me big takeout energy but still tastes fresh and punchy. And that shiny glaze?

It clings to everything in the best way. But the real reason I keep craving it is the balance: sweet, salty, saucy, crunchy.

Fast dinner, zero boredom. The kind of meal I actually look forward to after a long, messy day.

Ingredients

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Chicken thighs stay juicy and soak up that sticky sauce like champs.
Jasmine rice makes the bowl cozy, fluffy, and ready for all the drips.
Broth gives the rice more flavor without making extra work.
Garlic brings the big savory punch.
You’ll definitely smell it first.
Ginger adds a fresh little zing, and honestly, it’s worth it.
Honey makes the glaze glossy, sweet, and kind of addictive.
Soy sauce keeps things salty, rich, and not too candy-sweet.
Rice vinegar cuts through the sweetness so the bowl doesn’t feel heavy.
Sesame oil adds that toasty flavor that makes takeout vibes happen.
Broccoli brings crunch, color, and a little “yes, this is balanced.
”
Carrots add sweetness and snap, plus they make the bowl prettier.
Basically, green onions and sesame seeds make the whole thing feel finished.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces

1 cup long grain white rice or jasmine rice, rinsed

2 cups water or low sodium chicken broth for cooking rice

2 tablespoons vegetable oil or neutral cooking oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated (optional but recommended)

1/3 cup honey

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

2 cups broccoli florets, cut into bite sized pieces

1 medium carrot, thinly sliced or matchstick

1 small red bell pepper, thinly sliced

2 green onions, thinly sliced for garnish

1 tablespoon sesame seeds, for garnish (optional)

Salt and black pepper to taste

How to Make this

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1. Rinse 1 cup long grain white or jasmine rice until water runs clear, then combine with 2 cups water or low sodium chicken broth in a pot, bring to a boil, reduce heat to low, cover and simmer 15 to 18 minutes until tender; remove from heat and let rest covered.

2. Season 1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces with salt and black pepper.

3. In a small bowl whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, minced 4 cloves garlic, and 1 tablespoon grated fresh ginger; set the sauce aside.

4. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat; add the chicken in a single layer and cook until browned and cooked through, about 6 to 8 minutes; transfer chicken to a plate.

5. In the same skillet add the broccoli florets, sliced carrot, and red bell pepper; stir fry 3 to 5 minutes until vegetables are crisp tender, seasoning lightly with salt and pepper.

6. Return the chicken to the skillet with the vegetables, pour the reserved honey garlic sauce over everything, and bring to a gentle simmer.

7. Stir the cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then slowly add it to the skillet while stirring to thicken the sauce; cook 1 to 2 minutes until glossy and coating the chicken and vegetables.

8. Taste and adjust seasoning with salt and black pepper if needed, and remove from heat.

9. Fluff the cooked rice with a fork and divide into bowls; top with the honey garlic glazed chicken and vegetables.

10. Garnish with thinly sliced green onions and 1 tablespoon sesame seeds if using, then serve immediately.

Equipment Needed

1. Medium saucepan with lid (for cooking rice)
2. Fine mesh sieve or strainer (to rinse the rice)
3. Large skillet or wok (for searing chicken and stir frying)
4. Cutting board
5. Chef’s knife
6. Small bowl and whisk or fork (to mix the sauce)
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Tongs or slotted spoon (to transfer chicken and serve)

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes. Use boneless skinless chicken breast cut into bite sized pieces and watch cooking time closely since breast cooks faster and can dry out; remove from heat as soon as it is opaque and cooked through.

Q: How do I make the sauce thicker? A: Stir the cornstarch slurry again then add it to the simmering sauce a little at a time, stirring until it reaches the desired thickness; cook 1 to 2 minutes more to remove any raw cornstarch taste.

Q: Can I swap the rice for something else? A: Yes. Serve over brown rice, quinoa, cauliflower rice, or noodles; adjust cooking times and liquid for whole grains accordingly.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the refrigerator up to 3 to 4 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave covered in short intervals.

Q: Can I make this gluten free? A: Yes. Use gluten free soy sauce or tamari and ensure your rice vinegar and other packaged ingredients are labeled gluten free.

Q: How can I add more heat or more veg? A: For spice add crushed red pepper flakes, sriracha, or a diced fresh chili to the sauce. For more vegetables, stir fry extra broccoli, snap peas, bok choy, or mushrooms and add them in when cooking the carrot and pepper.

Honey Garlic Glazed Chicken Bowl Recipe Substitutions and Variations

Boneless skinless chicken thighs:
- Boneless skinless chicken breasts (slightly leaner, adjust cooking time)
- Firm tofu, pressed and cubed (vegetarian option)
- Large shrimp, peeled and deveined (cook until just opaque)
Long grain or jasmine rice:
- Brown rice (longer cooking time, nuttier flavor)
- Quinoa (higher protein, similar fluffy texture)
- Cauliflower rice (low carb, cook briefly)
Honey:
- Maple syrup (similar sweetness, slight maple flavor)
- Agave nectar (milder, more neutral sweetener)
- Light brown sugar dissolved in a bit of warm water
Low sodium soy sauce:
- Regular soy sauce (saltier, reduce added salt)
- Tamari (gluten free alternative)
- Coconut aminos (lower sodium, slightly sweeter)

Pro Tips

– For deeper flavor, toss the chicken in half of the sauce and let it sit for 15 to 30 minutes before cooking. That gives the garlic, ginger, and soy a chance to penetrate the meat without needing a long marinade.

– Cook the rice with a gentle simmer and leave it covered off the heat for 10 minutes before fluffing. This keeps the grains tender and prevents mushy rice when you plate the saucy chicken on top.

– Make the cornstarch slurry exactly as written and add it slowly while stirring. If the sauce looks too thick, whisk in a tablespoon or two of hot water or broth until it reaches a glossy, clingy consistency that coats the chicken and veggies.

– Give the vegetables a quick, high heat toss so they stay crisp tender. Cook them just until they brighten and offer a slight bite, because they will continue softening when you return the chicken and add the sauce.

– Watch the honey when it hits the hot pan. If you sear the chicken on very high heat, the sugars can darken quickly. Lower the heat slightly before you add the sauce so it reduces into a smooth glaze instead of burning.

Honey Garlic Glazed Chicken Bowl Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

736

kcal

Equipment: 1. Medium saucepan with lid (for cooking rice)
2. Fine mesh sieve or strainer (to rinse the rice)
3. Large skillet or wok (for searing chicken and stir frying)
4. Cutting board
5. Chef’s knife
6. Small bowl and whisk or fork (to mix the sauce)
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Tongs or slotted spoon (to transfer chicken and serve)

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 cup long grain white rice or jasmine rice, rinsed
2 cups water or low sodium chicken broth for cooking rice
2 tablespoons vegetable oil or neutral cooking oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional but recommended)
1/3 cup honey
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
2 cups broccoli florets, cut into bite sized pieces
1 medium carrot, thinly sliced or matchstick
1 small red bell pepper, thinly sliced
2 green onions, thinly sliced for garnish
1 tablespoon sesame seeds, for garnish (optional)
Salt and black pepper to taste

Directions

Rinse 1 cup long grain white or jasmine rice until water runs clear, then combine with 2 cups water or low sodium chicken broth in a pot, bring to a boil, reduce heat to low, cover and simmer 15 to 18 minutes until tender; remove from heat and let rest covered.
Season 1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces with salt and black pepper.
In a small bowl whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, minced 4 cloves garlic, and 1 tablespoon grated fresh ginger; set the sauce aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat; add the chicken in a single layer and cook until browned and cooked through, about 6 to 8 minutes; transfer chicken to a plate.
In the same skillet add the broccoli florets, sliced carrot, and red bell pepper; stir fry 3 to 5 minutes until vegetables are crisp tender, seasoning lightly with salt and pepper.
Return the chicken to the skillet with the vegetables, pour the reserved honey garlic sauce over everything, and bring to a gentle simmer.
Stir the cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then slowly add it to the skillet while stirring to thicken the sauce; cook 1 to 2 minutes until glossy and coating the chicken and vegetables.
Taste and adjust seasoning with salt and black pepper if needed, and remove from heat.
Fluff the cooked rice with a fork and divide into bowls; top with the honey garlic glazed chicken and vegetables.
Garnish with thinly sliced green onions and 1 tablespoon sesame seeds if using, then serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.