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Sticky Honey Garlic Chicken Bowls - Sweet, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil (avocado, canola, or vegetable)
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated (optional but recommended)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1/2–1 teaspoon crushed red pepper flakes or sriracha (optional for heat)
  • 1 tablespoon water
  • 1 teaspoon cornstarch (for slurry, optional for extra thick sauce)
  • 3 cups cooked white or brown rice (or quinoa)
  • 2 cups mixed vegetables: steamed broccoli, shredded carrots, sliced cucumbers, or edamame
  • 2 green onions, thinly sliced
  • Sesame seeds, for garnish
  • Lime wedges, for serving (optional)

Method
 

  1. Prep your base and veggies. Cook the rice according to package directions. Steam or quickly sauté your veggies so they’re crisp-tender. Keep everything warm.
  2. Season and coat the chicken. Pat the chicken dry. Toss with 2 tablespoons cornstarch, salt, and pepper until evenly coated. This helps create a light crust and thickens the sauce later.
  3. Sear the chicken. Heat the neutral oil in a large skillet over medium-high. Add the chicken in a single layer and cook, undisturbed, 2–3 minutes. Flip and cook another 3–4 minutes until browned and cooked through. Work in batches if needed to avoid crowding.
  4. Aromatics go in. Push chicken to the sides of the pan. Add garlic and ginger to the center. Stir for 30 seconds until fragrant, then mix through the chicken.
  5. Make the sticky sauce. Reduce heat to medium. Stir in honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes or sriracha (if using). Toss to coat. Simmer 1–2 minutes until glossy.
  6. Thicken if you like. For extra cling, mix 1 teaspoon cornstarch with 1 tablespoon water. Stir into the pan and simmer another 30–60 seconds until the sauce hugs the chicken.
  7. Taste and adjust. Add a pinch of salt for savory, a drizzle more honey for sweetness, or a splash of vinegar for brightness. The flavor should be balanced and bold.
  8. Build your bowls. Spoon rice into bowls, top with sticky chicken, and add veggies. Finish with green onions, sesame seeds, and a squeeze of lime.