Sticky Honey Garlic Chicken Bowls (Printable Version)
Glazed chicken with honey-garlic sauce served over rice with fresh vegetables - perfect for weeknights or meal prep.
# Ingredients:
→ Chicken & Sauce
01 -
450g boneless skinless chicken thighs or breasts, cut into bite-size pieces
02 -
1 tbsp olive oil
03 -
3 cloves garlic, minced
04 -
3 tbsp soy sauce
05 -
3 tbsp honey
06 -
1 tbsp rice vinegar or fresh lime juice
07 -
1 tsp cornstarch (optional, for thicker glaze)
08 -
¼ tsp black pepper
→ For the Bowls
09 -
2 cups cooked white rice
10 -
1 cup steamed broccoli florets
11 -
½ cup shredded carrots
12 -
½ cup shredded red cabbage
13 -
½ cup sliced cucumber
14 -
1 ripe avocado, sliced
15 -
2 green onions, sliced
16 -
1 tsp sesame seeds
17 -
Lime wedges, for serving
# Steps:
01 -
Heat olive oil in a skillet over medium heat. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until lightly golden and cooked through.
02 -
Add the garlic to the pan and cook for 30 seconds until fragrant. In a small bowl, whisk together soy sauce, honey, rice vinegar (or lime juice), black pepper, and cornstarch if using.
03 -
Pour the sauce into the skillet and toss the chicken to coat. Let it simmer for 2–4 minutes until the sauce thickens and becomes glossy and sticky.
04 -
Divide the rice between four bowls. Top with sticky chicken, then arrange broccoli, carrots, red cabbage, cucumber, and avocado around the bowl.
05 -
Sprinkle with green onions and sesame seeds. Serve with a lime wedge for squeezing over the top.
# Notes:
01 -
These bowls are great freshly assembled for dinner, packed into containers for lunch, or served warm or at room temperature.
02 -
They hold their texture well and look appetizing even after storage.
03 -
Store components in airtight containers in the refrigerator for up to 3 days.
04 -
Reheat chicken and rice gently before assembling bowls.
05 -
Fresh toppings can be added just before serving.