Description

This Honey Garlic Chicken Rice is a flavorful one-pan meal featuring tender seared chicken thighs, aromatic jasmine rice, and a sweet-savory honey garlic sauce. Perfect for a comforting dinner that’s easy to make and full of bold flavors.

Ingredients

For the Chicken:

1.5 lbs (680g) boneless, skinless chicken thighs
Salt and pepper to taste
2 tablespoons vegetable oil

For the Honey Garlic Sauce:

1/3 cup honey
1/4 cup soy sauce
6 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ginger, grated
1/4 teaspoon red pepper flakes (optional)

For the Rice:

1.5 cups jasmine or long-grain white rice
2.5 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
For Garnish:
2 green onions, sliced
1 tablespoon sesame seeds
Fresh parsley (optional)

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Instructions

1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. This helps achieve a beautiful golden-brown color when searing.

2. In a mixing bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes if using. Set aside.

3. Heat vegetable oil in your large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 3-4 minutes per side until golden brown. You’re not cooking them through yet—just getting that nice color. Remove chicken and set aside on a plate.

4. In the same pan, add butter and let it melt. Add the uncooked rice and stir for about 1 minute to toast it slightly. Pour in the chicken broth and salt, then stir to combine.

5. Place the seared chicken thighs on top of the rice. Pour the honey garlic sauce evenly over the chicken. Bring everything to a boil, then reduce heat to low, cover with a lid, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).

6. Remove from heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid. Garnish with sliced green onions, sesame seeds, and fresh parsley if desired.

Notes

You can swap jasmine rice with basmati or brown rice—just adjust cooking time accordingly. Make it spicier by increasing red pepper flakes or add sriracha to the sauce. Leftovers reheat well for lunch the next day.