Recipe

Honey Garlic Chicken Bowls

Crisp-edged chicken and broccoli in a sticky honey garlic sauce, served over rice. One skillet, big flavor, weeknight pace.

By Matt Campbell

•

4.8

A plated honey garlic chicken bowl with glossy chicken pieces, bright green broccoli, and steamed white rice in a simple ceramic bowl on a warm kitchen table

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This is my kind of weeknight meal: one skillet, a sauce that goes glossy and clingy in about 90 seconds, and a bowl situation that makes everyone feel like dinner was a plan. You get crisp edges on the chicken, bright broccoli, and a sweet-salty-garlicky glaze that tastes like takeout, except you are still wearing sweatpants and did not pay delivery fees.

The key is cooking the chicken until it actually browns, then building the sauce right in the pan so it grabs all those toasty bits. If you can stir, you can make this.

Measured ingredients for honey garlic chicken bowls on a clean kitchen counter, including diced chicken, broccoli florets, honey, soy sauce, garlic, ginger, and cornstarch

Why It Works

Fast flavor: Honey, soy sauce, garlic, and ginger create a sauce that tastes like it simmered longer than it did.
Great texture: Cornstarch on the chicken helps it brown and gives the sauce something to cling to.
One-pan logic: Broccoli steams quickly in the same skillet, then gets coated in the glaze.
Flexible bowls: Serve over rice, noodles, or even frozen cauliflower rice if that is your vibe.

Pairs Well With

Storage Tips

Refrigerate: Store chicken and broccoli in an airtight container for up to 4 days. If possible, keep rice separate so it does not soak up all the sauce.

Reheat: Microwave with a splash of water to loosen the glaze, or warm in a skillet over medium-low until hot.

Freeze: You can freeze the sauced chicken and broccoli for up to 2 months. Thaw overnight in the fridge. Rice freezes fine too, but it is best packed separately.

Common Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless thighs are fantastic here. They stay juicy and brown beautifully. Cook time is about the same, just make sure the pieces reach at least 165°F. (A little higher is often even juicier for thighs.)

How do I keep the sauce from getting too thick?

Once it turns glossy, it can tighten up fast. If it looks sticky in a bad way, add 1 to 3 tablespoons water and stir. It will loosen into a smooth glaze.

Is this very sweet?

It is balanced, not candy. If you prefer less sweet, reduce honey to 2 tablespoons and add an extra teaspoon of soy sauce or a squeeze of lime at the end.

What vegetables work besides broccoli?

Snap peas, green beans, bell peppers, or zucchini all work. Harder veg should go in earlier. Quick-cooking veg can go in at the end just to heat through.

Can I make it gluten-free?

Yes. Use certified gluten-free tamari or soy sauce. If you are highly sensitive, check labels on your cornstarch, vinegar, and spices too, since cross-contamination can vary by brand.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch works best)
Small bowl or measuring cup (for sauce)
Cutting board and knife
Measuring spoons
Tongs or a spatula

This is the dinner I make when I want something that feels like I tried, without actually trying too hard. The first time I tested it, I kept "just tasting the sauce" until I realized I had basically eaten a serving with a spoon. Now I treat it like a rule: get the chicken browned, keep the broccoli bright, and let the sauce do its sticky little magic. It is relaxed cooking with a payoff, which is exactly my weeknight personality.

Honey Garlic Chicken Bowls

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15–20 minutes

Total Time 25–30 minutes

Servings 4

Ingredients

1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or vegetable), divided
4 cups broccoli florets
3 tablespoons honey
1/4 cup low-sodium soy sauce (or tamari)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
1 tablespoon rice vinegar (or apple cider vinegar)
0 to 1/2 teaspoon crushed red pepper flakes (optional)
2 to 4 tablespoons water, as needed to loosen sauce
3 cups cooked white rice or brown rice, for serving
To finish (optional): toasted sesame seeds, sliced scallions, lime wedges

A small bowl holding minced garlic and grated ginger on a wooden cutting board next to a chef's knife

Instructions

Start the rice (if needed). If you are cooking rice from scratch, get it going first. Shortcut option: microwave rice or frozen rice works great here.
Mix the sauce. In a small bowl, whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes (if using). Set it near the stove because things move quickly once the pan is hot.
Coat the chicken. In a medium bowl, toss chicken with cornstarch, salt, and pepper until every piece looks lightly dusted.
Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add chicken in an even layer and let it cook without touching for 3 minutes so it browns. Stir and continue cooking 3 to 5 minutes more until cooked through and crisp in spots. If your pan looks crowded, cook in two batches so the chicken sears instead of steaming. Transfer chicken to a plate.
Cook the broccoli. Add remaining 1 tablespoon oil to the skillet. Add broccoli and a pinch of salt (about 1/8 teaspoon, or to taste). Pour in 2 tablespoons water, cover, and steam 2 to 3 minutes until bright green and crisp-tender.
Glaze it all. Uncover and give the broccoli a quick stir. Add chicken back to the skillet. Pour in the sauce and toss constantly for 60 to 90 seconds until glossy and thickened. Keep tossing so any cornstarch on the chicken cooks and the glaze turns smooth. If it gets too thick, add water 1 tablespoon at a time until it coats nicely. Taste and finish with a squeeze of lime if you want it brighter.
Build bowls. Serve over rice. Finish with sesame seeds, scallions, and lime if you want it extra bright.