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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe transforms simple chicken and rice into a flavorful dish with a glossy honey garlic glaze. The chicken is seared to perfection, creating a golden crust that locks in the juices, while the sauce brings a balance of sweet, savory, and spicy notes. Served over fragrant jasmine rice and garnished with green onions and sesame seeds, these bowls are a satisfying meal for any day.
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Rinse the jasmine rice and add it to a saucepan with the chicken broth. Cook according to package directions and keep warm.
Combine the chicken thighs, cornstarch, salt, pepper, and garlic powder in a large bowl. Toss until evenly coated.
Whisk together the honey, soy sauce, garlic paste, sriracha, rice vinegar, and sesame oil in a small bowl. Set aside.
Heat the avocado oil in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for 3-4 minutes without stirring to develop a good crust. Continue cooking until the chicken is browned and cooked through, about 8-10 minutes total.
Reduce the heat to medium.
Pour the sauce into the skillet and bring to a simmer. Cook for 1-2 minutes, stirring frequently, until the sauce thickens slightly and coats the chicken.
Divide the rice among bowls and top with the honey garlic chicken.
Finish with green onions and sesame seeds.
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Don't crowd the pan. If needed, cook the chicken in two batches to ensure a good sear.
A good sear on the chicken enhances the flavor and texture, making the dish taste better than takeout.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs are recommended for their juiciness and flavor.
How can I make this dish spicier?
Increase the amount of sriracha or add red chili flakes to the sauce.
Can I substitute jasmine rice with another type of rice?
Yes, you can use basmati or long-grain white rice as alternatives.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Can I make this dish gluten-free?
Use tamari or a gluten-free soy sauce instead of regular soy sauce to make the dish gluten-free.
