If I had to choose one type of cuisine to eat the rest of my life, it would be anything Asian or Asian inspired. Every time my husband is craving chipotle for dinner, I always place an order at the chinese takeout right next door because I can never get enough!

This is a super easy weeknight meal that will quench your Panda Express cravings but is so much healthier and easy to make! You can use any type of chicken you like, I always opt for chicken thighs because they are so much juicier and tender compared to chicken breasts or tenderloins.

I serve this chicken over jasmine rice, with an egg roll on the side of course. This pairs perfectly with my Spicy Cucumber Salad. Having a crispy briny side dish goes so well with the rich sweet/savory chicken! Be sure to give this a try and add it to your weekly menu. Enjoy!

Honey-soy glazed chicken rice bowls with broccoli and an eggroll. Spicy cucumber salad on the side with a green onion sprig for garnish.

Why You Should Make This Honey-Soy Glazed Chicken

Yummy. This is so yummy, it tastes better than takeout!
Quick. Cook your rice, cook the chicken and voila!
Healthy. This is much healthier than takeout, plus the added veggie!

Here’s what you’ll need:

Chicken thighs – cut into bite sized pieces
Soy sauce – the saltiness for the sauce
Honey – to add sweetness and thicken the sauce
Rice Vinegar – tangy briny goodness!
Garlic – I physically cannot help myself from adding garlic to everything
Ginger – fresh or ground!
Rice – for serving
Broccoli – or whatever your fav veggie is!

Soy sauce white wine vinegar honey and uncooked rice.

Honey-Soy Glazed Chicken Tips

Chicken thighs – please give chicken thighs a try if you haven’t before! I use boneless, skinless.
Cut the chicken in uniform pieces so that they all cook uniformly.

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How To Make Honey-Soy Glazed Chicken Rice Bowls

Rice. I always start my rice first since it takes a while. I use jasmine rice. Cook your rice per package directions! Set aside covered once finished until everything else is done.
Chicken. Cut the chicken thighs into bite sized pieces and set in a large bowl. In a separate bowl whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger powder. Whisk until smooth and pour over the chicken. Mix it up and and let is sit for a minute while we prep the broccoli.
Veg. I used broccoli but feel free to use your favorite veg. Green beans would be great here. I simply steamed my broccoli for a few minutes and season with salt and pepper.
Cook. While the veg is cooking, let’s cook the chicken. Heat a large skillet over medium-high heat. Add a tablespoon of avocado oil to the pan. Using a slotted spoon, scoop the chicken into the pan shaking excess marinade off. Cook the chicken for 6-7 minutes until cooked through.
Sauce. Now it is time to add in the reserved marinade leftover from the bowl and add it to the chicken. Bring everything to a boil and cook for 4-6 more minutes until sauce begins to thicken. If needed add in a cornstarch slurry to really thicken it up. Mix together one tsp of corn starch with 1 tsp of water in a separate bowl until combined and stir into the chicken/sauce mixture. This will thicken quickly so keep an eye out!
Serve. Once chicken is done, broccoli is steamed, and rice is fluffed it is time to serve! Serve the glazed chicken over white rice with the broccoli. Top with green onions, and feel free to add yum yum sauce if you’d like! Enjoy!

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But the wisdom that comes from heaven is first of all pure; then peace-loving, considerate, submissive, full of mercy and good fruit, impartial and sincere.
James 3:17

Recipe Variations

Tofu – swap the chicken for tofu, use the same sauce proportions.
Veg – use your favorite veggies!
Rice – you can totally do fried rice here, check out my recipe! Fried Rice Recipe

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