Honey Garlic Chicken Rice Bowls
Sticky, garlicky chicken that cooks in one pan and delivers 40g of protein per bowl. This is your weeknight answer when you want something that tastes like takeout but actually fuels you properly.
Serves
3
Prep time
10 minutes
Cooking time
20 minutes
Looking for more easy, high protein meals? Try my One Pot Turmeric Chicken & Rice or my Honey Soy Steak Rice Bowl
Helpful Tips
Storage
Store chicken and rice separately from fresh vegetables in airtight containers in the fridge for up to 4 days.
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Substitutions
- Chicken thighs: Swap for 500g chicken breast (slice each breast in half lengthways for thinner pieces that cook evenly)
- Soy sauce: Use tamari for gluten-free or coconut aminos for soy-free
- Honey: Substitute with maple syrup or agave
- Rice: Use brown rice, cauliflower rice, or rice noodles
- Vegetables: Swap in snow peas, broccoli, cucumber, or capsicum. Whatever you have on hand!
Serving Suggestions
- Add sriracha mayo or chilli oil for heat.
- If you want more vegetables, add steamed broccoli or bok choy.
- Pickled ginger or kimchi on the side adds a nice tangy contrast to the sweet glaze.
Helpful Tips
Storage
Store chicken and rice separately from fresh vegetables in airtight containers in the fridge for up to 4 days.
Substitutions
- Chicken thighs: Swap for 500g chicken breast (slice each breast in half lengthways for thinner pieces that cook evenly)
- Soy sauce: Use tamari for gluten-free or coconut aminos for soy-free
- Honey: Substitute with maple syrup or agave
- Rice: Use brown rice, cauliflower rice, or rice noodles
- Vegetables: Swap in snow peas, broccoli, cucumber, or capsicum. Whatever you have on hand!
Serving Suggestions
- Add sriracha mayo or chilli oil for heat.
- If you want more vegetables, add steamed broccoli or bok choy.
- Pickled ginger or kimchi on the side adds a nice tangy contrast to the sweet glaze.
Ingredients
For the chicken:
- 500g boneless, skinless chicken thighs
- 1 tbsp neutral oil (vegetable, canola, or grapeseed)
For the honey soy glaze:
- 4.5 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 8 garlic cloves, finely minced
- 2 tsp fresh ginger, finely grated
For serving:
- 2.5 cups cooked jasmine or sushi rice
- 2 medium carrots, cut into matchsticks (about 1½ cups)
- ¼ small red cabbage, thinly sliced (about 2 cups)
- 1 cup frozen edamame, thawed
- 2 spring onions, thinly sliced
- Toasted sesame seeds (optional)
- Fresh coriander and lime wedges (optional)
- Avocado, sliced (optional)
Nutritional Information
(
per serving, based on
3
)
Nutrient
Amount
Calories
610
kcal
Protein
40
g
Carbohydrates
70
g
Fat
18
g
Fibre
7
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- To make the glaze, whisk together soy sauce, honey, rice vinegar, garlic and ginger in a small bowl. Set aside.
- Pat chicken thighs dry. Place in a bowl and add 3 tbsp of the glaze. Toss to coat and set aside while you prep your vegetables.
- If you haven't already, cook your rice according to package directions. Keep warm.
- Heat oil in a large frying pan over medium-high heat. Shake excess marinade off the chicken and add chicken to the pan in a single layer. Cook for 4–5 minutes per side until golden brown and 90% cooked through.
- Pour the remaining unused glaze into the pan. Let it bubble for 1–2 minutes, scraping up any browned bits, until it thickens and turns glossy.
- Spoon the glaze over the chicken repeatedly, turning the pieces to coat evenly. Cook for 2–3 minutes until the chicken is sticky, well-coated and cooked through. Remove from heat.
- Divide warm rice among 4 bowls. Top with chicken and drizzle with any remaining glaze from the pan. Add carrots, cabbage, and edamame around the chicken. Finish with spring onions and sesame seeds if using.
Ingredients
For the chicken:
- 500g boneless, skinless chicken thighs
- 1 tbsp neutral oil (vegetable, canola, or grapeseed)
For the honey soy glaze:
- 4.5 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 8 garlic cloves, finely minced
- 2 tsp fresh ginger, finely grated
For serving:
- 2.5 cups cooked jasmine or sushi rice
- 2 medium carrots, cut into matchsticks (about 1½ cups)
- ¼ small red cabbage, thinly sliced (about 2 cups)
- 1 cup frozen edamame, thawed
- 2 spring onions, thinly sliced
- Toasted sesame seeds (optional)
- Fresh coriander and lime wedges (optional)
- Avocado, sliced (optional)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
610
kcal
Protein
40
g
Carbohydrates
70
g
Fat
18
g
Fibre
7
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- To make the glaze, whisk together soy sauce, honey, rice vinegar, garlic and ginger in a small bowl. Set aside.
- Pat chicken thighs dry. Place in a bowl and add 3 tbsp of the glaze. Toss to coat and set aside while you prep your vegetables.
- If you haven't already, cook your rice according to package directions. Keep warm.
- Heat oil in a large frying pan over medium-high heat. Shake excess marinade off the chicken and add chicken to the pan in a single layer. Cook for 4–5 minutes per side until golden brown and 90% cooked through.
- Pour the remaining unused glaze into the pan. Let it bubble for 1–2 minutes, scraping up any browned bits, until it thickens and turns glossy.
- Spoon the glaze over the chicken repeatedly, turning the pieces to coat evenly. Cook for 2–3 minutes until the chicken is sticky, well-coated and cooked through. Remove from heat.
- Divide warm rice among 4 bowls. Top with chicken and drizzle with any remaining glaze from the pan. Add carrots, cabbage, and edamame around the chicken. Finish with spring onions and sesame seeds if using.
Watch How to Make It
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High-protein meals
Dinner
Weeknight dinners
30 minutes or less
Balanced Bowls
One-Pan / One-Pot