Description
A flavorful and satisfying rice bowl featuring tender chicken coated in a sweet and spicy honey garlic sauce, paired with fresh vegetables and fluffy rice.
Ingredients
500 g boneless chicken thighs (1 lb), cut into pieces
3 cloves garlic, minced
2 tablespoons soy sauce (30 ml)
1 tablespoon olive oil (15 ml)
1 teaspoon chili flakes
1 teaspoon paprika
3 tablespoons honey (60 ml)
2 tablespoons soy sauce (30 ml)
1 tablespoon chili sauce (15 ml)
1 teaspoon cornstarch + 2 tablespoons water
1 teaspoon sesame oil (5 ml)
2 cups cooked rice (400 g)
1 teaspoon salt
1 teaspoon butter or oil
1 cup broccoli (150 g)
1 cup carrots (150 g)
1 red bell pepper
1 cup snap peas (120 g)
1 tablespoon olive oil (15 ml)
Salt and pepper
Instructions
Marinate chicken with garlic, soy sauce, oil, chili flakes, and paprika for 20 minutes.
Cook rice and season with salt and butter.
Stir-fry vegetables in olive oil for 5–7 minutes, then set aside.
Cook chicken until golden and fully cooked.
Add honey, soy sauce, chili sauce, and sesame oil. Stir well.
Add cornstarch slurry and cook until sauce thickens.
Assemble bowls with rice, chicken, and vegetables. Garnish and serve.
Notes
Adjust spice level to taste by modifying chili flakes and sauce.
Use fresh vegetables for best texture and flavor.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes