Honey Garlic Glazed Chicken Rice Bowl

This Honey Garlic Glazed Chicken Rice Bowl is my easy meal prep rice bowl I can make anytime. Savory, velveted marinated chicken is paired with the sweet, fragrant honey garlic soy glaze and your favorite veggie side dish. Tasty and super affordable, this easy glazed chicken rice bowl comes together in under 30 minutes. It’s the perfect weeknight dinner, and super easy to make ahead for the week!

Easy Sticky Soy Glazed Chicken Rice Bowl

Sweet, savory, and packed with garlic, this Sticky Soy Glazed Chicken Rice Bowl is the kind of meal that never gets old. Inspired by classic chicken mains like Teriyaki Chicken or Baked Honey Soy Glazed Chicken, this rice bowl makes the chicken super easy to eat. Served over a bowl of warm rice, each bite is packed with juicy chicken and plenty of honey garlic sauce. Since the chicken is cut into bite-sized pieces before cooking, there’s no need to deal with bones or cutting at the table! This recipe is also surprisingly easy to meal prep ahead of time!

Ingredients For Honey Glazed Chicken Rice Bowl

Velveting Chicken Thighs

I always use boneless, skin-on chicken thighs for the juiciest chicken bites. For the most flavorful, tender chicken, we’re using the velveting technique I learned from my Chinese Restaurant chef. So, we’re adding corn starch directly into the marinade of soy sauce, oyster sauce, black pepper, and sugar. This way, the juices stay inside the chunks of chicken while cooking, and the glaze can stick a lot better. I marinate it for about 15 minutes, but it gets extra flavorful overnight!

Honey Garlic Glaze

The best part of this rice bowl is that sticky honey garlic soy glaze that coats every piece of chicken. Made with garlic, honey, soy sauce, and chicken stock, it’s packed with savory-sweet flavor. The sauce is then thickened with corn starch so it makes it a lot easier to stick onto the rice and chicken. It also gives the chicken that deliciously appetizing glossy finish!

Instructions For Sticky Chicken Rice Bowl

1. Marinate the chicken.
   In a large bowl, combine the chicken thighs with soy sauce, oyster sauce, black pepper, sugar, and corn starch. Mix well and let marinate for at least 15 minutes, or up to overnight in the fridge.
2. Prepare the sauce.
   In a small bowl, whisk together the soy sauce, chicken stock, honey, black pepper, garlic, and cornstarch until smooth. Set aside.
3. Infuse the oil.
   Heat the oil in a large skillet or wok over medium heat. Add the white parts of the green onion and cook for 1–2 minutes until fragrant. Remove and discard the green onion pieces.
4. Cook the chicken.
   Add the marinated chicken to the pan in a single layer. Sear for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
5. Glaze the chicken.
   Give the sauce a quick stir and pour it into the pan. Increase the heat to high and simmer for about 2 minutes, stirring frequently, until the sauce thickens and coats the chicken.
6. Serve.
   Spoon the honey glazed chicken over bowls of hot steamed rice. Garnish with the green parts of the green onion and enjoy!

Tiffy’s Tip: Extra Veggies To Serve with Chicken Rice Bowl

For extra veggies, serve with steamed broccoli, bok choy, or a simple cucumber salad on the side. The sweet and garlicky glaze pairs perfectly with fresh, crunchy vegetables!