Save I was standing in my kitchen at 7 PM on a Tuesday, completely wiped from work, when I threw together this honey garlic chicken rice situation. The smell that filled my apartment made my roommate poke her head out of her bedroom, asking what restaurant I'd ordered from. When I told her it was just random ingredients from the fridge, she looked at me like I'd revealed a magic trick. Now it's the dish she requests whenever she's had a rough day, and honestly, it's become my go-to comfort food too.
Last winter, my sister came over during that week when everything feels overwhelming and she just needed someone to make her dinner. I made this rice dish, and we ate it standing at the counter while she talked about her job. She said the honey garlic combination reminded her of this little takeout spot we used to order from in college, back when ordering takeout felt like a luxury. Now whenever I make it, I think about how sometimes the simplest meals are the ones that hold people together.
Ingredients
- Chicken thighs or breasts: Thighs stay juicier during the simmer, but breasts work fine if that is what you have on hand
- Long-grain white rice: Rinse until the water runs clear or your final texture will be gummy instead of fluffy
- Broccoli florets: Adding them halfway through keeps them bright green instead of that sad army color
- Honey: This creates that beautiful caramelized finish and balances the savory elements
- Fresh garlic: Do not use jarred minced garlic here, the fresh stuff makes a noticeable difference
- Soy sauce: Low sodium gives you control over the salt level since the sauce reduces
- Rice vinegar: Adds just enough acid to cut through the honey and keep the sauce from being too cloying
- Sesame oil: A little goes a long way, this is your finishing flavor note
- Chicken broth: Use low sodium so you can adjust seasoning at the end
Instructions
- Whisk your sauce first:
- Combine honey, garlic, soy sauce, rice vinegar, sesame oil, and pepper in a small bowl until smooth
- Sear the chicken:
- Heat oil in a large deep skillet over medium high heat and cook chicken pieces for 2 to 3 minutes per side until golden
- Build the base:
- Add rinsed rice, diced carrots, and most of the green onions to the pan, stirring everything together
- Add the liquids:
- Pour in your sauce mixture and chicken broth, scraping up any browned bits from the bottom of the pan
- First simmer:
- Bring to a gentle boil, then reduce heat to low, cover, and cook for 15 minutes
- Add broccoli:
- Lift the lid quickly and scatter broccoli florets over the rice without stirring, then cover again
- Finish cooking:
- Simmer for 8 to 10 more minutes until rice is tender and liquid is absorbed
- Rest and serve:
- Remove from heat and let sit covered for 5 minutes, then fluff gently with a fork and garnish
Save This recipe became my dinner staple during that month when I was too busy to think about meal planning but still wanted something that felt like a real meal. My friend asked for the recipe after she tasted it at my place, and now she makes it for her family every Sunday. There is something about a one pan meal that feels like a hug after a long day.
Making It Your Own
I have played around with different vegetables based on what is in my crisper drawer. Snap peas work beautifully if you add them with the broccoli, and bell peppers give it a nice sweetness. Sometimes I will throw in baby corn or water chestnuts if I want more texture variation.
Brown Rice Option
You can absolutely use brown rice here, but you will need to increase the broth to 2 and a half cups and extend the initial simmer time to 35 to 40 minutes before adding the broccoli. The texture will be heartier and nuttier, which I actually prefer sometimes when I want something more substantial.
Serving Suggestions
This dish is complete on its own, but a crisp white wine like Sauvignon Blanc cuts through the honey beautifully. I have also served it with steamed dumplings on the side when feeding a crowd.
- Squeeze fresh lime juice over each bowl right before eating
- Top with extra sliced green onions if you love that onion bite
- Pass sriracha at the table for anyone who wants extra heat
Save Hope this becomes one of those weeknight recipes you can make without even thinking, the kind that feels like coming home. Enjoy every bite of those sticky honey garlic coated bits.
Kitchen Guide
- → Can I use brown rice instead of white rice?
Yes, substitute brown rice for white rice, but increase the chicken broth to 2 1/2 cups and extend the simmering time to 35-40 minutes before adding the broccoli florets.
- → What other vegetables work well in this dish?
Snap peas, bell peppers, or sliced mushrooms are excellent additions. Add them along with the carrots at the beginning so they cook through with the rice.
- → How can I make this dish spicier?
Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture, or include sliced fresh chilies when searing the chicken for a spicy kick.
- → Can I prepare this with chicken breasts instead of thighs?
Boneless skinless chicken breasts work perfectly, though thighs remain more tender during simmering. Cut breasts into similar 1-inch pieces and adjust cooking time if needed.
- → Is this dish gluten-free?
Use tamari or certified gluten-free soy sauce to make this dish gluten-free. Double-check all ingredient labels, especially the soy sauce and chicken broth.
- → Why shouldn't I stir when adding the broccoli?
Placing broccoli on top without stirring allows it to steam gently over the rice. Stirring would bury the florets, causing them to become overcooked and mushy before the rice finishes cooking.