Honey Garlic Chicken Rice Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2¼– 2½ lbs. boneless, skinless chicken breasts

1/4 cup cornstarch

1-2 Tbsp. neutral oil (such as canola or avocado oil)

1 cup soy sauce (low sodium if preferred)

1/2 cup honey

1 Tbsp. Shaoxing wine

1-2 Tbsp. sriracha (optional for spicy lovers)

1 Tbsp. mirin

2 tsp. garlic (minced)

1 tsp. ginger (minced)

To thicken sauce: 1 Tbsp. cornstarch + 2 Tbsp. water

1-2 heads broccoli (roasted or steamed)

Cooked white rice

Green onions (for garnish)

Sesame seeds (for garnish)

Directions

Prep the chicken: Pat the chicken dry and cut chicken into bite-sized cubes. Add to a mixing bowl and toss with cornstarch until evenly coated.

Cook the chicken: Heat 1-2 Tbsp. oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking until golden brown and crispy on the outside, about 6-8 minutes. Work in batches if needed and add more oil if necessary.

Make the sauce: While the chicken cooks, whisk together soy sauce, honey, Shaoxing wine, sriracha, mirin, garlic, and ginger in a bowl or I like to use a measuring cup.

Combine chicken & sauce: Reduce the skillet heat to medium. Pour the sauce into the skillet (be sure to scrape all the honey that may have settled to the bottom) and bring to a gentle simmer.

Make cornstarch slurry: Whisk together the cornstarch and water in a small bowl.

Add to chicken: Whisk the slurry into the chicken.

Let it thicken: Let it cook for 3-5 minutes until the sauce thickens and clings to the chicken. Start Timer

Assemble bowls: Divide cooked rice among bowls. Top with honey garlic chicken, roasted or steamed broccoli, a sprinkle of sesame seeds, and sliced green onions. YUMMM!

Nutrition

• Calories: 456 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 72 mg
• Sodium: 2059 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 5 g
• Total Sugars: 21 g
• Protein: 35 g