Honey Garlic Chicken Bowl with Creamy Sauce
Prepare a satisfying chicken bowl featuring tender chicken coated in a sweet and savory honey garlic sauce, finished with a rich, creamy sauce.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- For the Creamy Finish:
- 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
- For Serving:
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli florets
- 1/2 cup sliced green onions, for garnish
Instructions
- Season the cut chicken pieces lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and grated ginger.
- Pour the sauce mixture into the same skillet. Bring to a simmer over medium heat.
- In a separate small bowl, whisk the cornstarch with the chicken broth until smooth. Pour this slurry into the simmering sauce, stirring constantly until the sauce thickens, about 1 minute.
- Return the cooked chicken to the skillet. Stir to coat the chicken completely in the thickened sauce.
- Reduce the heat to low. Stir in the heavy cream until the sauce is fully incorporated and creamy. Do not boil after adding the cream.
- To assemble the bowls, divide the cooked rice between serving bowls. Top the rice with steamed broccoli.
- Spoon the creamy honey garlic chicken over the rice and vegetables. Garnish with sliced green onions before serving.
Notes
- To prevent the sauce from thinning out after adding the cream, make sure the cornstarch slurry is fully cooked and thick before incorporating the cream.
- If you prefer a stickier glaze, reduce the amount of chicken broth used in the cornstarch slurry to 2 tablespoons.
- For meal prep, store the chicken and sauce separately from the rice and vegetables, combining just before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 35
- Sodium: 650
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 45
- Cholesterol: 130