Description

Tender chicken pieces are coated in a sweet and spicy honey garlic sauce, then served over fluffy rice with crisp, colorful vegetables. This quick and flavorful bowl is perfect for a satisfying weeknight dinner.

Ingredients

1 lb boneless, skinless chicken thighs, diced

1 tbsp honey

2 tbsp chili garlic sauce

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp vegetable oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced

1 medium carrot, thinly julienned

1 medium red bell pepper, sliced

1 cup broccoli florets

2 stalks green onions, chopped

2 cups cooked rice (white or brown)

Sesame seeds (optional garnish)

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Instructions

Dice the chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, whisk together the minced garlic, ginger, soy sauce, chili garlic sauce, honey, rice vinegar, and sesame oil until well combined.
Add the diced chicken to the marinade and toss to coat evenly. Let marinate for at least 10 minutes.
Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 7 to 10 minutes, stirring occasionally, until fully cooked and lightly caramelized.
Add the broccoli, bell pepper, and carrots to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Divide the cooked rice into bowls and spoon the chicken and vegetable mixture over the top.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Swap chicken thighs for chicken breast for a leaner option.

For a vegetarian version, replace the chicken with crispy tofu or mushrooms.

Adjust the spice level by reducing chili garlic sauce or adding extra honey for a milder flavor.

Jasmine or brown rice works well, and cauliflower rice can be used for a lighter alternative.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 14 g
Sodium: 900 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 135 mg