Mom's Best Recipes
Recipe

Honey Garlic Chicken Bowls

Sticky, garlicky, weeknight-fast chicken with a bright sauce and cozy rice. One pan, big flavor, minimal drama.

Author By Matt Campbell
4.8
A real photograph of glossy honey garlic chicken pieces in a skillet with steam rising, served over white rice with sliced green onions and sesame seeds
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Some nights you want a dinner that feels like you tried, even if you very much did not. This is that dinner. We are talking bite-size chicken with crisp edges, a sweet-and-savory honey garlic sauce that clings like it pays rent, and a bowl situation that makes everyone at the table suspicious you ordered takeout.

The best part: it is built from pantry staples you probably already have. Honey, soy sauce, garlic, a little vinegar for brightness, and cornstarch to give the sauce that glossy, restaurant-style hug. Serve it over rice, toss in a quick veggie, and suddenly your “what is for dinner” panic becomes “okay, wow.”

A real photograph of a wooden cutting board with chopped garlic, a small bowl of honey, and a bottle of soy sauce next to cubed raw chicken

Why It Works

  • Big flavor from small ingredients: honey for sweetness, soy sauce for depth, vinegar for pop, and garlic for that bold, cozy backbone.
  • Crisp edges, not soggy chicken: a quick cornstarch dusting and a hot pan give you that golden, lightly crunchy bite.
  • A sauce that behaves: the cornstarch slurry thickens fast and turns glossy, so it coats the chicken instead of pooling sadly at the bottom.
  • Weeknight flexible: swap thighs for breast, use broccoli or green beans, serve it as bowls, wraps, or lettuce cups.

Pairs Well With

  • A real photograph of sautéed green beans in a skillet with browned garlic

    Garlic Butter Green Beans

  • A real photograph of a cucumber salad in a white bowl with dill and a light vinaigrette

    Easy Cucumber Salad

  • A real photograph of fried rice in a wok with peas, carrots, and scrambled egg

    Quick Fried Rice

  • A real photograph of roasted broccoli on a sheet pan with lemon wedges

    Lemony Roasted Broccoli

Storage Tips

Fridge: Store cooled chicken and sauce in an airtight container for up to 3 to 4 days. Keep rice separate if you can, so everything reheats evenly.

Freezer: Freeze the chicken and sauce (without the rice) for up to 2 months (best quality within 2 to 3 months). Thaw overnight in the fridge.

Reheat: Warm in a skillet over medium-low with a splash of water to loosen the sauce. Microwave works too, but stir halfway through so the sauce stays glossy instead of sticky in one spot.

Meal prep move: Portion rice, chicken, and a quick veg into containers. Add fresh toppings later (green onion, sesame seeds, lime) to keep it tasting alive.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works great, just keep an eye on it. Cut it into even pieces and cook until just done, then let the sauce finish the job. Overcooked breast goes from juicy to “why is this so dry” fast.

How do I make it less sweet?

Start with 3 tablespoons honey instead of 1/4 cup, and add an extra teaspoon of vinegar or a squeeze of lime at the end. Bright acid balances sweetness like magic. You can also add a pinch of red pepper flakes or a little extra soy sauce for more savory balance.

Is there a gluten-free option?

Swap soy sauce for tamari or certified gluten-free soy sauce. The rest should be gluten-free, but check labels for peace of mind (especially vinegar, cornstarch, and any pre-cut or pre-seasoned chicken).

What veggies go best in the bowls?

Broccoli, snap peas, green beans, or shredded carrots are all solid. For maximum ease, toss a bag of steam-in-bag broccoli in the microwave while the chicken cooks.

My sauce turned out too thick. Now what?

Add water 1 tablespoon at a time over low heat, stirring until it loosens. You are aiming for “coats a spoon,” not “could patch drywall.”

This recipe is my personal answer to the weeknight spiral where you open the fridge, see chicken, and immediately regret all your choices. The first time I made it, I was aiming for “quick and edible” and accidentally landed on “why is this so good.” The sauce is sweet, yes, but it has enough garlic and brightness to keep it from feeling like dessert with a side of poultry. Now it is one of those meals I make when I want the kitchen to feel fun again without turning it into a full production.