Save The smell of honey and garlic hitting a hot pan still stops me in my tracks, reminds me of tiny apartments and makeshift dinner tables. My roommate used to joke that our landlord probably loved us based on hallway smells alone. This recipe started as desperation for takeout flavors without the delivery fee, but now it is just comfort.
Last Tuesday my sister called at six, exhausted, asking what to make for dinner. I walked her through this over the phone while she burnt the first batch of garlic, then the second, then finally nailed it on the third try. We both ate the same meal in different houses, connected by honey and soy sauce.
Ingredients
- 1 lb boneless chicken: Thighs stay juicier but breasts work if that is what you have
- 1 cup long-grain white rice: Rinse until water runs clear or you will end up with gummy disappointment
- 2 cups broccoli florets: Fresh holds texture better than frozen here
- 1 medium carrot: Adds sweetness and little pops of color
- 3 green onions: Save the greenest parts for garnish because they look pretty
- 3 tbsp honey: Local honey tastes better but any works
- 4 cloves garlic: Fresh garlic matters, do not try to substitute with garlic powder
- 1/4 cup soy sauce: Low sodium keeps the dish from becoming too salty
- 1 tbsp rice vinegar: Cuts through the honey sweetness
- 1 tbsp sesame oil: Toasted sesame oil adds depth you cannot get elsewhere
- 1/2 tsp black pepper: Freshly ground makes a real difference
- 2 cups chicken broth: Low sodium gives you control over seasoning
- 1 tbsp sesame seeds: Toast them in a dry pan for thirty seconds first
Instructions
- Whisk the sauce first:
- Combine honey, garlic, soy sauce, rice vinegar, sesame oil, and pepper in a small bowl until the honey dissolves completely.
- Sear the chicken:
- Heat your largest deep skillet over medium-high heat, add oil, then cook chicken pieces until golden on both sides.
- Add aromatics and rice:
- Toss in rinsed rice, diced carrots, and most of the green onions, stirring everything together.
- Pour in the liquids:
- Add the sauce mixture and chicken broth, bring to a bubble, then immediately reduce heat.
- Simmer covered:
- Cook for fifteen minutes on low heat without peeking.
- Add broccoli:
- Lift the lid quickly, scatter broccoli on top, and cover again for another eight to ten minutes.
- Rest and fluff:
- Let everything sit covered for five minutes off heat, then fluff gently with a fork.
Save My friend Sarah made this for her family of six and they fought over the last serving. She texted me at midnight saying she had already bought ingredients to make it again the next night.
Making It Your Own
Snap peas work beautifully instead of broccoli, just add them a few minutes earlier since they cook faster. Bell peppers add sweetness and a pop of red that looks gorgeous on the table.
Pairing Suggestions
A crisp white wine cuts through the honey, something with enough acidity to stand up to the garlic. Sauvignon Blanc or a dry Riesling both complement the Asian-inspired flavors without overpowering them.
Storage And Reheating
This keeps well for three days in the refrigerator, though the rice will absorb more sauce over time. Reheat gently with a splash of water or broth to bring back the glossy texture.
- Portion into glass containers before storing
- Avoid microwaving on high or the chicken will toughen
- Sprinkle fresh green onions on leftovers to brighten flavors
Save Some recipes are just meant to be shared, passed along through phone calls and text messages and desperate weeknight dinners. This one has traveled through half my circle of friends already.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, substitute brown rice for white rice. Increase the chicken broth to 2 1/2 cups and extend the simmering time to 35-40 minutes before adding the broccoli. Brown rice requires more liquid and longer cooking time to become tender.
- → What other vegetables work well in this dish?
Snap peas, bell peppers, diced zucchini, or baby corn would all complement the honey garlic flavors beautifully. Add heartier vegetables like carrots and bell peppers during the rice simmering stage, but add quick-cooking vegetables like snap peas when you add the broccoli.
- → Can I make this dish spicier?
Absolutely. Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture for gentle heat, or increase to 1 teaspoon for more spice. You could also drizzle sriracha or chili garlic sauce over individual servings at the table.
- → Is this dish gluten-free?
The dish can be gluten-free if you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Double-check all your ingredient labels, especially the soy sauce, to ensure they meet your dietary needs.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the rice. The flavors often develop even more after a day.