Juicy, golden chicken bites tossed in a sticky honey garlic sauce, paired with crisp broccoli, sweet peppers, and fluffy rice—this bowl is the perfect balance of sweet, savory, and fresh. It’s quick, colorful, and packed with flavor, making it an ideal meal for busy days or a satisfying homemade takeout-style dinner.

Ingredients
2 chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
1 red bell pepper, sliced
2 cups cooked white rice
2 tbsp oil

For the sauce:
1/4 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch + 2 tbsp water

For garnish:
Green onions, sliced
Sesame seeds

Instructions

Start by heating oil in a large pan over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 6–8 minutes.

Remove the chicken and set aside. In the same pan, add broccoli and bell peppers, cooking for 3–4 minutes until slightly tender but still crisp.

In a bowl, mix honey, soy sauce, garlic, ginger, rice vinegar, and sesame oil.

Return the chicken to the pan and pour in the sauce. Stir well to coat everything evenly.

Add the cornstarch mixture and cook for another 1–2 minutes until the sauce thickens and becomes glossy.

Serve the chicken and vegetables over warm rice, then top with green onions and sesame seeds.

Serving

Serve hot in bowls with extra sauce drizzled on top. Perfect on its own or with a side of spring rolls.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.

Tips
Cut chicken evenly for consistent cooking
Don’t overcook vegetables to keep them crisp
Adjust honey for sweetness level
Use fresh garlic and ginger for best flavor
Cook on high heat for better texture

FAQ

Can I use chicken thighs instead?
Yes, they are juicier and work very well.

Can I make it spicy?
Add chili flakes or sriracha to the sauce.

Can I use frozen vegetables?
Yes, just cook slightly longer.

Can I replace rice?
Yes, serve with noodles or quinoa.