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Honey Garlic Chicken Skillet with Rice

Close-up of glazed Honey Garlic Chicken Skillet with Rice, topped with scallions and peppers in a dark skillet.
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Make this quick and flavorful honey garlic chicken and rice dish entirely in one skillet for easy cleanup on busy weeknights.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sriracha (optional, for heat)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 2 green onions, sliced, for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the uncooked rice to the same skillet and toast for 1 minute, stirring constantly.
  4. Pour in the chicken broth. Bring the liquid to a boil, then immediately reduce the heat to low, cover the skillet, and simmer for 15 minutes. Do not lift the lid during this time.
  5. While the rice cooks, prepare the sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and sriracha (if using).
  6. After 15 minutes, remove the lid from the rice. Stir in the frozen vegetables. Place the cooked chicken back into the skillet over the rice and vegetables.
  7. Pour the honey garlic sauce evenly over the chicken and rice mixture.
  8. In the small bowl used for the sauce, quickly whisk the cornstarch slurry until smooth. Pour this slurry over the chicken and sauce mixture in the skillet.
  9. Increase the heat to medium-low and cook uncovered for 3 to 5 minutes, stirring gently until the sauce thickens into a sticky glaze that coats the chicken.
  10. Remove from heat. Garnish with sliced green onions before serving directly from the skillet.

Notes

  • For a thicker glaze, cook the sauce for an extra minute after adding the slurry.
  • You can substitute chicken thighs for breasts if you prefer darker meat.
  • Add 1 cup of broccoli florets along with the frozen vegetables for extra green color and nutrition.

Nutrition

Find it online: https://magazinemeal.com/honey-garlic-chicken-skillet-with-rice/