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Well, I totally let you down. It’s National Donut Day and here I am with a very non-donut recipe. Honey Garlic Chicken Bowl, anyone??
There are way too many national food days – how can you keep track?? National ice cream day, donut day, pancake day, chocolate day – I could go on. (If you’ve got a donut craving, try my s’mores donuts!)
I promise I’ll make it up to you soon – with a show-stopping and not-too-complicated donut recipe. Flavor suggestions?? Do you prefer fried or baked donuts? Holey donuts or filled donuts?
Tonight, Grant and I are helping some friends move, and after that I’m hoping I can talk him into getting donuts. Not that it’ll be difficult ?.
Anyways – I suppose we gotta talk about these Honey Garlic Chicken Bowls. Donuts they are not, BUT they are super delicious, easy to make, and loaded with flavor!
You start off by cutting your chicken into bite-size pieces, and dipping those pieces into a bowl of beaten eggs, then into a bowl of panko breadcrumbs. Then, you bake a pan full of those little bites of heaven.
While that bakes, prep a second pan of chicken (yep – makes two pans worth!) and prep your broccoli. Pop those in the oven, get the rice cooking, and stir together a few ingredients for your sauce.
Then, pour your honey garlic sauce over a big bowl of that beautifully crispy chicken – yum town!
Fix your bowls – add some rice, some broccoli and chicken – and top with some green onions or sesame seeds if you’re feelin’ a little fancy. And dive in!
A few things to note about this recipe – the chicken is best eaten in the first couple of days. It loses it’s crunch a little after that. When cooking the sauce, don’t let it go too long or it can get too sticky (not a huge deal, just makes it a little more difficult to coat the chicken).
And, the most important thing to note – MAKEEE THESEEEEE. Big bowls of healthy, flavorful chicken, crispy roasted broccoli, nestled into a pocket of soft rice with a sprinkling of sesame seeds? Yes please.
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Honey Garlic Chicken Bowls
Ingredients
- FOR THE CHICKEN
- 1 lb chicken breast
- 3 eggs
- 2 cups panko breadcrumbs , Use GF if needed
- FOR THE SAUCE
- 1/2 cup honey
- 3 tsp minced garlic
- 3 TBSP soy sauce, Use GF if needed
- 1 TBSP water
- 1/4 tsp ginger
- 2 tbsp tapioca or corn starch
- 2/3 cup water
- FOR THE BROCCOLI
- 1 to 1 1/2 lbs fresh broccoli
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp minced garlic
- pepper, to taste
- lemon zest, optional, add as much or as little as you want
- 2 cups rice
- sesame seeds or green onions for garnish, optional
Instructions
- A note before we begin: I think I've found a way to time the cooking of this recipe so that everything finishes at around the same time, helping to ensure that you have a warm meal by the time you're done. I recommend reading through the directions once BEFORE you begin cooking!And, if all else fails, microwaves do come in handy :).
- Prep: Preheat the oven to 425 degrees. Cut the chicken breast into bite-sized chunks. Add the eggs to a medium bowl and beat them with a fork. Add the panko to another bowl. Spray two 9 x 13 baking sheets generously with non stick cooking spray. Dip pieces of the chicken into the egg mixture, then into the panko, coating evenly. Place half of the chicken pieces on a baking sheet, and half on another baking sheet. Only bake one of the pans to begin with - for about 10 minutes, or until golden brown and chicken is not pink when cut into.While the first pan of chicken is baking, prepare the broccoli. Wash the broccoli, cut off the trunk, and cut into florets. Toss the broccoli florets on a baking sheet with the olive oil, salt, pepper, garlic and lemon zest. Take the first pan of chicken out of the oven (after the 10 mins) and add the pan of broccoli. After 5 minutes, add the second pan of chicken (the broccoli needs 15 min and the chicken only needs 10).
- Sauce and Rice: While the second pan of chicken and the broccoli are cooking, prepare your rice according to package directions. While the rice cooks, prepare your sauce. In a small saucepan, whisk together the honey, garlic, soy sauce, 1 tbsp of water, and ginger. Heat on medium high heat. While that heats, whisk together the starch and the 2/3 cup of water in a small bowl until the starch is fully dissolved. Add this mixture into the saucepan with the rest of the sauce ingredients and cook the sauce, stirring occasionally, until it thickens. This takes 2-3 minutes. Once it's at the desired consistency, remove the pan from the heat or it will cook too long and get sticky.
- Assemble: Put all the cooked chicken into a large bowl and pour the sauce over the top. Toss the chicken well to evenly coat it all in the sauce. Add some rice, broccoli, and chicken to a bowl and enjoy!
- Store: Leftovers can be stored, covered, in the fridge for 2-3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How should I tweak this recipe if I use tofu instead of chicken?
Hi Mayra! I haven’t had any experience cooking with tofu, but I would press the moisture out and cook until it’s done to your liking!
This was AWESOME! A total crowd pleaser! I loved the addition of the broccoli for a veggie! I made this as meal prep for my work week and it keeps and re-heats wonderfully! I also substituted flour for the corn starch (purely because I didn’t have any on hand) and it was still great! Excellent recipe! I will be adding it to my rotation!
So glad you loved this meal, Emma! 🙂
Amazing recipe! Tried it, and everything is as tasty as it seems! Tried with chicken thighs instead of breasts and worked out great. The sauce is delicious!
Thanks so much for your kind comment, Tatiana! This is one of our favorite dinners. 🙂