Here’s a delicious, easy-to-make Honey Garlic Chicken & Corn Rice Bowl—sweet, savory, and comforting 🍯🍗🌽
🍯 Honey Garlic Chicken & Corn Rice Bowl
🧾 Ingredients (serves 2–3)
For the chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt & pepper to taste
For the sauce:
- ¼ cup honey
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp rice vinegar or lime juice (optional)
- 1 tsp cornstarch + 2 tsp water (optional, for thickening)
For the rice bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1–2 green onions, sliced
- Optional: sesame seeds for garnish
👩🍳 Instructions
1. Cook the chicken
- Heat olive oil in a skillet over medium-high heat.
- Season chicken with salt and pepper, then cook until golden brown and cooked through, 5–7 minutes.
2. Make the honey garlic sauce
- In a small bowl, mix honey, soy sauce, garlic, ginger, and rice vinegar.
- Pour over cooked chicken in the skillet.
- Optional: Mix cornstarch with water, add to skillet, and simmer 1–2 minutes until sauce thickens.
3. Prepare the rice bowl
- Reheat or cook rice.
- Stir corn into rice, or leave it on top as a separate layer.
4. Assemble bowls
- Divide rice and corn into bowls.
- Top with honey garlic chicken.
- Garnish with green onions and sesame seeds.
💡 Tips
- Extra flavor: Marinate chicken in sauce for 15–30 minutes before cooking.
- Vegetable boost: Add bell peppers, snap peas, or broccoli.
- Meal prep: Sauce can be doubled and stored for 2–3 days in the fridge.
🍽️ Variations
- Spicy version: Add sriracha or chili flakes to the sauce.
- Sheet pan version: Bake chicken, corn, and veggies together for a hands-off meal.
- Low-carb: Serve over cauliflower rice instead of regular rice.
If you want, I can give a 15-minute quick skillet version that’s perfect for busy weeknights and still has that sticky honey garlic flavor.
Do you want me to do that?
