These Honey Garlic Chicken Rice Bowls are quick, flavorful, and ready in just 30 minutes. Tender chicken is coated in a sticky-sweet honey garlic sauce that’s perfectly balanced with a little heat, then served over fluffy rice and steamed broccoli for a wholesome, satisfying meal. These bowls are the kind of weeknight dinner you’ll want to make on repeat.
If you’ve been following Kroll’s Korner for a while, you know I love a good rice dish. Some of my other faves include my Teriyaki Chicken and Rice Skillet , Healthy Orange Chicken , Southwest Chicken Rice Bowls , and One-Pot Chicken and Rice Casserole.
If you’re looking for an easy way to make takeout at home, you have to try these Honey Garlic Chicken Rice Bowls. Seriously, they’re the ultimate easy weeknight dinner because they’re quick, flavorful, and made with just a handful of ingredients.
Whether you’re throwing dinner together on a busy night or meal prepping for the week, this dish is a total win. It’s easy to customize to your preferred spice level, ingredients you have on hand, or can be served with different veggies! No matter how you enjoy it, it’s one of my favorite meals because it truly tastes like something special, but is made with minimal effort.
If you’re looking for more easy at-home takeout ideas, be sure to also try my Easy Beef and Broccoli , Thai Chicken Lettuce Wraps , Ground Pork Stir Fry , Copycat Panda Express Orange Chicken , or Chopped Chicken Salad with Sesame Dressing !
Table Talk with Tawnie
I recently gave this recipe a little refresh, and the updates truly take it to the next level. Tossing the chicken in cornstarch gives the chicken a light, crisp texture while also helping the sauce cling to every piece. Now it tastes like a recipe that came straight out of a restaurant.
I also adjusted the sauce so the honey and garlic really shine, creating the perfect balance of sweet and savory in every bite. The sriracha is also now optional, so you can customize the spice level to your and your family’s preference (which can be helpful if making for little ones!).
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Chicken: I used boneless, skinless chicken breasts for this recipe. Make sure to cut the chicken into even bite-sized cubes so that they will cook evenly.
- Cornstarch: Coating the chicken in cornstarch helps to create a crispy coating on the chicken and also helps the sauce cling better. We also use a cornstarch slurry (cornstarch + water) at the end to help thicken up the sauce.
- Honey: The star of the show! The honey adds natural sweetness and creates that irresistible sticky glaze that makes honey garlic chicken so good.
- Mirin and Shaoxing wine : These help to bring a restaurant-style flavor to the sauce and balance everything out. If you don’t have them on hand, rice wine works great as a substitute.
- Garlic and ginger: Fresh is best here! Both the garlic and ginger add bold flavor that perfectly balances the sweetness of the honey.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the chicken
Pat the chicken dry and cut into bite-sized cubes. Add to a mixing bowl and toss with cornstarch until evenly coated.
Cook the chicken
Heat oil in a large skillet. Cook the chicken until golden brown and crispy on the outside.
Make the sauce
Whisk together the sauce ingredients.
Combine chicken & sauce
Reduce the heat and pour the sauce into the skillet. Bring to a gentle simmer. Then whisk together the cornstarch slurry and pour it into the chicken mixture. Let it cook for a few minutes until the sauce thickens and clings to the chicken.
Assemble bowls & enjoy!
Assemble your bowls with rice, chicken, and broccoli. Garnish with green onions and sesame seeds and ENJOY!!
Expert Tips & Variations
- Cook in batches: Avoid overcrowding the skillet . If your pan is too full, the chicken will steam instead of sear. Cooking in batches ensures each piece of chicken gets a nice, golden-brown crust.
- Don’t skip the cornstarch: This simple step is what gives this recipe its restaurant-style quality. The cornstarch creates a light, crisp coating that helps the sauce cling to every piece of chicken while also keeping it tender and juicy. This way you won’t have soggy chicken just swimming in a bowl of honey garlic sauce!
- Adjust the spice level: You can easily adjust the spice level of this recipe depending on your heat preferences. Feel free to add more (or less) sriracha ! You can also add a sprinkle of red pepper flakes when serving if you really like things spicy🌶️
- Prep in advance: This is a great recipe to prep for meal prep (or just enjoy the leftovers for lunch the next day). Simply prepare the ingredients as instructed, then store them in separate containers in the fridge. When ready to eat, assemble your bowl and reheat in the microwave (or stove if you prefer) and enjoy!
More Dinner Recipes
Storage / Freezing
- Storage: Store the chicken, rice, and veggies in separate airtight containers in the fridge for 3-4 days.
- To reheat: Simply reheat in the microwave until warm. You can also reheat on the stove if desired.
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Non Stick Skillet
My favorite cutting board
How often do you make rice bowls?
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📸 Photography by Marie Dubé
Honey Garlic Chicken Rice Bowls
Ingredients
- 2¼– 2½ lbs. boneless, skinless chicken breasts
- 1/4 cup cornstarch
- 1-2 Tbsp. neutral oil such as canola or avocado oil
For the Honey Sauce:
- 1 cup soy sauce low sodium if preferred
- 1/2 cup honey
- 1 Tbsp. Shaoxing wine
- 1-2 Tbsp. sriracha optional for spicy lovers
- 1 Tbsp. mirin
- 2 tsp. garlic minced
- 1 tsp. ginger minced
- To thicken sauce: 1 Tbsp. cornstarch + 2 Tbsp. water
For serving:
- 1-2 heads broccoli roasted or steamed
- Cooked white rice
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Prep the chicken: Pat the chicken dry and cut chicken into bite-sized cubes. Add to a mixing bowl and toss with cornstarch until evenly coated. 2¼– 2½ lbs. boneless, skinless chicken breasts, 1/4 cup cornstarch
- Cook the chicken: Heat 1-2 Tbsp. oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking until golden brown and crispy on the outside, about 6-8 minutes. Work in batches if needed and add more oil if necessary. 1-2 Tbsp. neutral oil
- Make the sauce: While the chicken cooks, whisk together soy sauce, honey, Shaoxing wine, sriracha, mirin, garlic, and ginger in a bowl or I like to use a measuring cup. 1 cup soy sauce, 1/2 cup honey, 1 Tbsp. Shaoxing wine, 1-2 Tbsp. sriracha, 1 Tbsp. mirin, 2 tsp. garlic, 1 tsp. ginger
- Combine chicken & sauce: Reduce the skillet heat to medium. Pour the sauce into the skillet (be sure to scrape all the honey that may have settled to the bottom) and bring to a gentle simmer.
- Make cornstarch slurry: Whisk together the cornstarch and water in a small bowl. To thicken sauce: 1 Tbsp. cornstarch + 2 Tbsp. water
- Add to chicken: Whisk the slurry into the chicken.
- Let it thicken: Let it cook for 3-5 minutes until the sauce thickens and clings to the chicken. Start Timer
- Assemble bowls: Divide cooked rice among bowls. Top with honey garlic chicken, roasted or steamed broccoli, a sprinkle of sesame seeds, and sliced green onions. YUMMM! 1-2 heads broccoli, Cooked white rice, Green onions, Sesame seeds
