Crispy Honey Soy Chicken Bowls
This Crispy Honey Soy Chicken Bowls recipe is bursting with sweet, savory, and crunchy flavors in one easy, satisfying bowl.
Servings: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb chicken thighs boneless and skinless
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1/2 teaspoon black pepper
- 1 cup broccoli florets
- 1 bell pepper sliced
- 1/4 cup green onions chopped
- sesame seeds
Instructions
Preparation
- Slice the chicken thighs into bite-sized pieces. Mince the garlic and ginger, chop the green onions, and slice the bell pepper into thin strips. Cut the broccoli into small florets if not already done.
Make the Sauce
- In a small bowl, whisk together the honey, soy sauce, minced garlic, minced ginger, and black pepper until the honey is fully incorporated and the flavors meld.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer without overcrowding. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
Cook the Vegetables
- In the same skillet, add broccoli florets and bell pepper slices. Sauté for about 3-4 minutes until tender-crisp.
Combine and Simmer
- Return the cooked chicken to the skillet with vegetables. Pour the honey soy sauce over and toss gently to coat. Let simmer for 2-3 minutes until the sauce thickens slightly.
Assemble the Bowls
- Divide cooked rice into bowls. Spoon the honey soy chicken and vegetable mixture over the rice. Garnish with chopped green onions and a sprinkle of sesame seeds.
Equipment
- Large skillet or frying pan
- Mixing bowl
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Tongs or spatula
Notes
- Store sauce, chicken, vegetables, and rice separately for best texture and freshness when meal prepping.
- Substitute broccoli and bell pepper with any fresh or frozen vegetables you have on hand.
- Use tamari or gluten-free soy sauce to make this recipe gluten-free.
- Reheat chicken and vegetables in a skillet to maintain crispiness; warm rice separately.
- Bake chicken at 425°F (220°C) for 15-20 minutes for an oven-cooked option.
