Honey Garlic Chicken

Serves 4

Honey garlic chicken thighs with jasmine rice, broccoli, and carrots.

Ingredients

Chicken

• 2 lb boneless, skinless chicken thighs, cut into bite-size pieces

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp black pepper

• 2–3 tbsp vegetable oil

Rice and Vegetables

• 2 cups jasmine rice

• 4 cups water

• 1 head broccoli, cut into florets

• 2 large carrots, thinly sliced on the diagonal

• 4 cloves garlic, minced

• 3 green onions, sliced

Honey Garlic Sauce

• ½ cup honey

• ⅓ cup low-sodium soy sauce

• 2 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tbsp cornstarch

• 2 tbsp cold water

Optional Garnish

• Sesame seeds

• Extra sliced green onions

Cooking Instructions

1. Cook the jasmine rice according to the package directions and keep warm.

2. Steam the carrots about 2 minutes. Add the broccoli and steam 3–4 minutes more, until tender-crisp. Set aside.

3. Season chicken with garlic powder, onion powder, salt, and black pepper. Heat vegetable oil over medium-high heat. Cook the chicken until browned and fully cooked, about 6–8 minutes, then remove it.

4. Leave about 1 tablespoon of oil in the skillet. Cook the minced garlic for 30 seconds. Add honey, soy sauce, rice vinegar, and sesame oil and bring to a gentle simmer.

5. Mix cornstarch with cold water. Stir it into the sauce and cook 1–2 minutes until thickened. Return the chicken and toss to coat.

6. Divide the rice among four bowls. Top with broccoli, carrots, and chicken. Garnish with green onions and sesame seeds if desired.