Pin it The first time I made this honey garlic chicken, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I had been skeptical about cooking rice and chicken together in one pan, worried everything would turn mushy or undercooked, but that first bite completely changed my mind. The rice absorbs all that savory sweet sauce while steam keeps the chicken impossibly tender. Now it is my go-to when I want takeout flavors without the delivery wait or expense.
Last winter my sister came over after a terrible day at work, and I threw this together without really thinking. She took one bite and literally stopped mid sentence, asking what kind of magic I had put in the pan. We sat at the counter picking at the pan long after we were full, talking and laughing until the rice was cold. That is when I knew this was not just dinner, it was comfort food that brings people together.
Ingredients
- 1 lb boneless chicken thighs or breasts: Thighs stay juicier but breasts work perfectly if that is what you have on hand
- 1 cup long-grain white rice, rinsed: Rinsing removes excess starch so your rice turns out fluffy instead of gummy
- 2 cups broccoli florets: Cut them into bite sized pieces so they cook evenly in the steam
- 1 medium carrot, diced: Adds sweetness and color that makes the dish feel complete
- 3 green onions, sliced: Save some of the green tops for a fresh pop of color at the end
- 3 tbsp honey: The star of the sauce that gives everything that gorgeous glaze
- 4 cloves garlic, minced: Do not be shy with the garlic, it mellows beautifully as it cooks
- 1/4 cup low-sodium soy sauce: Using low sodium lets you control the salt level better
- 1 tbsp rice vinegar: Cuts through the sweetness and brightens the whole dish
- 1 tbsp sesame oil: Toasted sesame oil adds that nutty depth you taste in restaurant dishes
- 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference
- 2 cups low-sodium chicken broth: This is what cooks the rice and builds all that flavor
- 1 tbsp sesame seeds: Totally optional but they make everything look professional
Instructions
- Whisk together your sauce:
- Combine honey, garlic, soy sauce, rice vinegar, sesame oil, and pepper in a small bowl until the honey dissolves completely
- Sear the chicken:
- Heat your largest deep skillet over medium high heat, add a splash of oil, then brown the chicken pieces for 2 to 3 minutes per side until golden
- Build the base:
- Add the rinsed rice, diced carrots, and most of the green onions to the pan, stirring everything together so the rice gets coated in those flavorful chicken juices
- Add the liquids:
- Pour in your sauce mixture and the chicken broth, stirring well to make sure nothing is stuck to the bottom of the pan
- Let it simmer:
- Bring everything to a gentle bubble, then reduce heat to low, cover tightly, and let it cook undisturbed for 15 minutes
- Add the broccoli:
- Lift the lid quickly, scatter the broccoli evenly over the top without stirring, replace the lid, and cook another 8 to 10 minutes
- Rest and serve:
- Remove from heat and let it sit covered for 5 minutes, then fluff gently with a fork and top with sesame seeds and reserved green onions
Pin it This recipe has become my secret weapon for weeknight dinners when I want something that feels special but does not require hours of prep. My husband asks for it at least once a week now, and I never say no because it makes the house smell amazing.
Making It Your Own
Once you have the basic method down, you can switch up the vegetables based on what is in your fridge or what looks good at the store. Snap peas, bell peppers, or even baby corn work beautifully here.
Perfecting The Rice
I learned the hard way that skipping the rice rinse step leads to gummy results. That quick wash under cold water makes all the difference between restaurant quality texture and something that feels underdone.
Get Ahead Prep
You can mix up the sauce up to two days ahead and keep it in the fridge. The flavors actually get better as they sit together.
- Cut your chicken and vegetables the night before for faster weeknight cooking
- If using brown rice, increase the broth and extend the simmer time before adding broccoli
- Double the recipe because leftovers reheat beautifully for lunch the next day
Pin it Gather your people around the pan and serve this straight from the skillet. There is something wonderfully communal about everyone dipping into the same dish.
Recipe Questions & Answers
- → Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Increase the chicken broth to 2 1/2 cups and extend the simmering time to 35-40 minutes before adding the broccoli florets. Brown rice requires more liquid and longer cooking time to become tender.
- → What other vegetables can I add to this dish?
You can easily customize this with additional vegetables. Snap peas, bell peppers, or sliced mushrooms work wonderfully. Add heartier vegetables like carrots with the rice, while quick-cooking vegetables like snap peas should be added alongside the broccoli during the final minutes.
- → Can I make this dish spicier?
Absolutely! Add 1/2 teaspoon of crushed red pepper flakes to the honey garlic sauce for a gentle heat. For more spice, increase to 1 teaspoon or add a drizzle of sriracha when serving. You can also include sliced fresh jalapeños with the broccoli.
- → Is this dish gluten-free?
The dish can be made gluten-free by using tamari or a certified gluten-free soy sauce alternative. All other ingredients including rice, chicken, vegetables, honey, and sesame oil are naturally gluten-free. Always check labels to ensure your soy sauce is certified gluten-free.
- → How should I store leftovers?
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out. The flavors often improve overnight as the rice absorbs more of the sauce.
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well in this dish. Cut them into 1-inch pieces just like thighs. Chicken breasts may cook slightly faster, so keep an eye on them during searing to prevent overcooking. Both thighs and breasts remain tender when simmered in the sauce.