Honey Garlic Chicken Rice Bowls: A Family Favorite

Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can throw together that everyone will actually eat? We’ve all been there. That’s why this recipe for Honey Garlic Chicken Rice Bowls is my weeknight superhero. It’s that magical combo of sweet, savory, and saucy that kids and adults adore, all served over a fluffy bed of rice. It comes together with simple ingredients you probably already have, and the whole thing is on the table in about 30 minutes. So good.

Top Reasons To Make It

• It’s a complete meal in one bowl, which means fewer dishes to wash.
• The sauce is absolutely irresistible—a perfect balance of sweet honey and savory garlic.
• It’s incredibly versatile. You can swap veggies or proteins based on what’s in your pantry.
• Leftovers are just as delicious the next day, making lunch prep a breeze.
• Honestly, it’s one of those cheap dinners for a family that feels far from cheap.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: For a quick-cooking, protein-packed base.
• Salt and black pepper: To season the chicken perfectly.
• 2 tbsp olive oil: For sautéing and building flavor.
• 5-6 cloves garlic, minced: The essential savory backbone of our sauce.
• ⅓ cup honey: For that classic, sticky-sweet glaze.
• ¼ cup soy sauce (or tamari for gluten-free): Adds depth and salty umami.
• 1 tbsp rice vinegar: A touch of acidity to balance the sweetness.
• ½ tsp crushed red pepper flakes (optional): For a subtle kick of heat.
• 1 tbsp cornstarch + 2 tbsp water: To thicken the sauce into a glossy coating.
• 3 cups cooked white or brown rice: The fluffy foundation for our bowls.
• 2 green onions, thinly sliced, and sesame seeds: For a fresh, colorful garnish.

Instructions

1. Season the chopped chicken generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let it burn!
4. Pour in the honey, soy sauce, and rice vinegar. Give it a good stir and let it come to a gentle simmer.
5. In a small bowl, whisk together the cornstarch and water to make a slurry. While whisking the sauce in the skillet, slowly pour in the slurry. Keep whisking until the sauce thickens nicely, which should take just a minute or two.
6. Return the cooked chicken to the skillet and toss it in the glorious honey garlic sauce until every piece is thoroughly coated. Let it heat through for another minute.
7. Serve the saucy chicken immediately over cooked rice. Garnish with those sliced green onions and a sprinkle of sesame seeds.

Honey Garlic Chicken Tips For Success

• Don’t crowd the skillet when browning the chicken. Cooking it in two batches is better than steaming it in one. You want that beautiful golden color.
• Freshly minced garlic makes a world of difference compared to the jarred stuff here. Trust me on this one.
• Let the sauce simmer and thicken before adding the chicken back in. This ensures it clings to the chicken perfectly instead of pooling at the bottom of the bowl.
• For an even quicker version, use pre-cooked rotisserie chicken! Just warm it through in the finished sauce.
• Get the kids involved by letting them sprinkle the garnishes. It makes these kid friendly dinners even more fun.

Serving Ideas & Pairings

These bowls are a complete meal on their own, but if you’re looking for more healthy dinner ideas to round things out, it’s easy. A simple side salad with a ginger-sesame dressing is fantastic. Steamed or roasted broccoli, snap peas, or carrots also work beautifully—you can even toss them right into the skillet during the last few minutes of cooking to soak up that amazing sauce. And for a real crowd-pleaser, serve with a side of crispy egg rolls or potstickers.

Variations & Substitutions

• Protein Swap: Not a chicken fan? This sauce is wonderful on shrimp, firm tofu, or even smoked turkey.
• Gluten-Free: Simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
• Veggie Boost: Feel free to add bell peppers, onions, or broccoli to the skillet when you sauté the garlic for extra veggie power.
• Spice Level: If you love heat, add a bit more red pepper flakes or a dash of sriracha. Honestly, if you hate heat, just skip the red pepper flakes altogether.
• Sweetener: You can use maple syrup instead of honey for a different flavor profile.

Storage & Reheating

Let any leftovers cool completely before storing them. Keep the chicken and rice in separate airtight containers in the fridge for up to 3 days. To reheat, the microwave works just fine—sprinkle a tablespoon of water over the rice to keep it from drying out. You can also reheat the chicken gently in a skillet over low heat, adding a tiny splash of water or broth to loosen the sauce back up. I don’t recommend freezing this one, as the saucy texture can become a bit grainy.

Frequently Asked Questions

• Q: Can I make this recipe ahead of time?
  A: You can absolutely make the sauce ahead of time! Just mix the honey, soy sauce, and vinegar together and store it in the fridge. When you’re ready to cook, thicken it with the cornstarch slurry as directed. It’s a great trick for easy weeknight dinners.
• Q: My family doesn’t like brown rice. What else can I use?
  A: No problem! White jasmine or basmati rice are my go-tos, but you could also serve this over quinoa, cauliflower rice, or even noodles for a different twist on dinner dishes.
• Q: Is this a lazy dinner?
  A: You bet it is. It uses one skillet, comes together fast, and cleanup is a snap. It’s the definition of a lazy dinner that tastes like you spent hours.