Save The first time I made this honey garlic chicken, my roommate poked her head into the kitchen and asked what takeout place I'd discovered. When I told her it was all happening in one pan, she immediately grabbed a fork and pulled up a stool. Now it's the recipe I turn to when I want something that feels special but only leaves me with one pan to wash.
Last winter my sister came over feeling completely defeated by a terrible week at work. I put this on the stove, and within twenty minutes of that honey garlic aroma filling the apartment, she was sitting at the counter actually smiling. Food has this way of fixing things that nothing else can touch.
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Ingredients
- Chicken thighs or breasts: Thighs stay juicier but breasts work perfectly too, just dont overcook them
- Long-grain white rice: Rinse it until the water runs clear, this prevents gummy rice every single time
- Broccoli florets: Fresh is best here since frozen releases too much water into the rice
- Garlic: Fresh minced garlic makes all the difference, jarred garlic just cant compete
- Honey: Use real honey not pancake syrup, the flavor complexity matters
- Soy sauce: Low-sodium lets you control the salt level while still getting that umami depth
- Chicken broth: Homemade is incredible but store-bought low-sodium works perfectly fine
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Instructions
- Whisk the sauce first:
- Combine honey, garlic, soy sauce, rice vinegar, sesame oil and pepper in a small bowl until completely smooth
- Sear the chicken:
- Heat your pan over medium-high heat, add oil, and cook chicken pieces until golden on both sides, about 2-3 minutes per side
- Add rice and aromatics:
- Toss in the rinsed rice, diced carrots and most of the green onions, stirring everything together
- Pour in the liquids:
- Add that whisked sauce and chicken broth, bring it to a gentle bubble while mixing well
- Simmer covered:
- Reduce heat to low, cover tightly and let it cook undisturbed for 15 minutes
- Add the broccoli:
- Lift the lid quickly, scatter broccoli florets over the top without stirring, cover again and cook 8-10 more minutes
- Let it rest:
- Remove from heat, keep covered for 5 minutes, then fluff gently with a fork before serving
Save My friend who claims she cant cook anything invited herself over for dinner three weeks in a row after I made this for her once. Now she sends me photos of her attempts, and honestly hers looks just as good as mine. Thats how I know a recipe is truly foolproof.
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Making It Your Own
Snap peas or bell peppers work beautifully alongside the broccoli if you want more color and crunch. I've even thrown in shredded cabbage when that was all I had in the fridge, and it turned out surprisingly good.
Rice Choices
Brown rice adds great nutrition but needs more liquid and about twice the cooking time. Just remember to adjust the liquid and give yourself extra patience before adding the vegetables.
Heat Level Options
The recipe balances sweet and savory perfectly, but sometimes I want that little kick of heat. A pinch of red pepper flakes in the sauce transforms it into something completely different while keeping all the honey garlic goodness.
- Start with one eighth teaspoon if youre unsure about spice
- Serve extra red pepper flakes on the table so everyone can customize
- A dash of sriracha on top instead of mixing it in changes the whole experience
Save Somehow this tastes even better as leftovers the next day, if you can manage to save any. I've stopped making double batches because I'd eat it for breakfast lunch and dinner.
Recipe FAQ
- → Can I use brown rice instead of white rice?
Yes, brown rice works well in this dish. Increase the chicken broth to 2 1/2 cups and extend the simmering time to 35-40 minutes before adding the broccoli. Brown rice requires more liquid and longer cooking time to become tender.
- → What other vegetables can I add?
Snap peas, bell peppers, or sliced mushrooms make excellent additions. Add them along with the broccoli so they cook evenly. Just keep the total vegetable amount similar to avoid overcrowding the pan.
- → Can I make this dish spicier?
Absolutely. Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture for a gentle kick. You can also drizzle some sriracha over individual servings if you prefer adjustable heat.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water to prevent the rice from drying out. The flavors often taste even better the next day.
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work perfectly. Cut them into 1-inch pieces just like thighs. Breasts may cook slightly faster, so keep an eye on them during the searing step to prevent drying out.
- → Is this dish gluten-free?
The dish can be gluten-free if you use tamari or a certified gluten-free soy sauce. Double-check all your ingredient labels, especially the soy sauce, to ensure they meet your dietary needs.
