Honey Soy Chicken Bowl
Honey Soy Chicken Bowl
Ingredients
For the Honey Soy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, for cooking
For the White Rice
- 1 1/2 cups Jasmine or Basmati white rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Pan-Fried Potatoes
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sautéed Mushrooms
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon butter
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 2 fresh tomatoes, sliced or wedged
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, toasted, for garnish (optional)
Instructions
- 1
Prepare the Honey Soy Chicken: In a large bowl, combine the chicken pieces with soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch. Stir well to coat all chicken pieces. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
Cook the White Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Pan-Fry the Potatoes: While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the diced Yukon Gold potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 15-20 minutes, or until golden brown and tender. Remove from skillet and set aside.
⏱️ 20 min
- 4
Cook the Honey Soy Chicken: In the same skillet (or a separate one if preferred), heat vegetable oil over medium-high heat. Add the marinated chicken in a single layer, discarding any excess marinade. Cook for 6-8 minutes, flipping occasionally, until the chicken is cooked through, browned, and the sauce has thickened and glazed the chicken.
⏱️ 8 min
- 5
Sauté the Mushrooms: In a separate small skillet, melt butter over medium heat. Add the sliced cremini mushrooms and minced garlic. Sauté for 5-7 minutes, or until the mushrooms are tender and lightly browned. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 7 min
- 6
Assemble the Bowls: Divide the cooked white rice among four serving bowls. Arrange the honey soy chicken, pan-fried potatoes, sautéed mushrooms, and fresh tomato slices or wedges around the rice in each bowl. Garnish generously with chopped fresh cilantro, thinly sliced green onions, and toasted sesame seeds if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Soy Chicken Bowl
Ingredients
For the Honey Soy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, for cooking
For the White Rice
- 1 1/2 cups Jasmine or Basmati white rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For the Pan-Fried Potatoes
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sautéed Mushrooms
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon butter
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 2 fresh tomatoes, sliced or wedged
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, toasted, for garnish (optional)
Instructions
- 1
Prepare the Honey Soy Chicken: In a large bowl, combine the chicken pieces with soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch. Stir well to coat all chicken pieces. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
Cook the White Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min - 3
Pan-Fry the Potatoes: While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the diced Yukon Gold potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 15-20 minutes, or until golden brown and tender. Remove from skillet and set aside.
⏱️ 20 min - 4
Cook the Honey Soy Chicken: In the same skillet (or a separate one if preferred), heat vegetable oil over medium-high heat. Add the marinated chicken in a single layer, discarding any excess marinade. Cook for 6-8 minutes, flipping occasionally, until the chicken is cooked through, browned, and the sauce has thickened and glazed the chicken.
⏱️ 8 min - 5
Sauté the Mushrooms: In a separate small skillet, melt butter over medium heat. Add the sliced cremini mushrooms and minced garlic. Sauté for 5-7 minutes, or until the mushrooms are tender and lightly browned. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 7 min - 6
Assemble the Bowls: Divide the cooked white rice among four serving bowls. Arrange the honey soy chicken, pan-fried potatoes, sautéed mushrooms, and fresh tomato slices or wedges around the rice in each bowl. Garnish generously with chopped fresh cilantro, thinly sliced green onions, and toasted sesame seeds if desired. Serve immediately.
⏱️ 5 min