Description

This Honey Chicken Bowl is a delightful and easy-to-make dish featuring golden, pan-fried chicken cubes coated in a sweet and savory honey garlic sauce. Served over cooked rice with a medley of fresh vegetables including steamed broccoli, shredded carrots, and green onions, this recipe offers a perfect balance of flavors and textures ideal for a quick weeknight meal or casual dinner.

Ingredients

Scale

Chicken and Coating

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 large eggs, beaten
1/2 cup vegetable oil

Sauce

1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)

Accompaniments

1 cup cooked rice
1 cup broccoli florets, steamed or microwaved
1/2 cup shredded carrots
1/4 cup chopped green onions
Sesame seeds for garnish (optional)

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Instructions

Prepare the flour mixture: In a medium bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder until evenly combined.
Beat the eggs: In a separate shallow dish, beat the two eggs until smooth and uniform.
Coat the chicken: Dredge each chicken cube first in the seasoned flour mixture, shaking off the excess, then dip into the beaten eggs ensuring they’re fully coated.
Heat the oil: Pour the vegetable oil into a large skillet and heat it over medium-high heat, allowing it to get hot but not smoking.
Cook the chicken: Add the coated chicken cubes to the skillet in batches, being careful not to overcrowd the pan. Cook each side for 3-4 minutes or until they turn golden brown and the internal temperature reaches 165°F (74°C).
Drain the chicken: Remove the cooked chicken pieces and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Prepare the sauce: In the same skillet with remaining oil and browned bits, add the honey, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Stir well, scraping the bottom to loosen any flavorful bits.
Simmer the sauce: Bring the sauce to a gentle simmer over medium heat, stirring constantly, and let it thicken slightly for 2-3 minutes. Add a splash of water if the sauce becomes too thick.
Coat the chicken in sauce: Return the cooked chicken to the skillet and toss thoroughly to coat every piece with the sauce.
Assemble the bowls: Divide the cooked rice evenly among four bowls.
Add the chicken: Top each bowl of rice with a portion of the honey garlic chicken.
Add vegetables: Arrange steamed broccoli florets, shredded carrots, and chopped green onions over the chicken for fresh texture and color.
Garnish: Sprinkle sesame seeds over the top if desired for added flavor and presentation.
Serve: Serve the bowls immediately while warm for the best taste experience.

Notes

Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
The red pepper flakes are optional and can be adjusted to suit your spice preference.
Use freshly grated ginger and minced garlic for the best authentic flavor.
If the sauce thickens too much, add a small amount of water to reach your desired consistency.
Serve with additional steamed vegetables or a side salad to increase the vegetable content.
Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, substitute soy sauce with tamari and use gluten-free flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Frying
Cuisine: Asian-American