Honey Garlic Chicken Rice Bowls with Five Ingredients
Bite-size chicken with a honey, soy, and garlic glaze over four modest portions of cooked rice.
Ingredients
For the chicken
- 1 lb boneless chicken cut into bite-size pieces
For the sauce
- 1/4 cup honey adjust sweetness to taste
- 1/4 cup soy sauce low sodium soy sauce can be used
- 3 cloves garlic minced
For serving
- 2 cups cooked rice white or brown, hot for serving
Instructions
Instructions
- Cut boneless chicken into similar bite-size pieces. Mix honey, soy sauce, and minced garlic; have the 2 cups cooked rice hot and ready.
- Heat a broad nonstick skillet over medium heat. Cook chicken in one uncrowded layer, turning and adding small splashes of water if the pan dries, for roughly 8–12 minutes until the thickest pieces reach 165°F; transfer to a plate.
- Reduce the heat to low and add the honey-soy mixture to the skillet. Stir until garlic is fragrant and the sauce bubbles gently and lightly coats a spoon; add a splash of water if it becomes too thick.
- Remove from the heat and fold chicken and its juices through the sauce. Put ½ cup hot cooked rice in each of four bowls and divide chicken and glaze evenly over them.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.
- Store separately cooked rice according to its own cooking date.