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One-Pan Honey Garlic Chicken Skillet with Rice

Honey Garlic Chicken Skillet with Rice - Tasty
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Prepare tender chicken coated in a sweet and savory honey garlic glaze, cooked together with rice in a single skillet for a quick weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1/2 cup honey
  • 1/4 cup soy sauce (low sodium preferred)
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 green onions, sliced, for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the minced garlic and ginger. Cook for 30 seconds until fragrant.
  4. Pour in the chicken broth, soy sauce, honey, and apple cider vinegar. Bring the mixture to a simmer.
  5. Stir in the uncooked rice. Return the browned chicken to the skillet, ensuring the rice is mostly submerged in the liquid.
  6. Cover the skillet, reduce the heat to low, and cook for 15 minutes without lifting the lid.
  7. After 15 minutes, check the rice. If the liquid is absorbed and the rice is tender, remove the lid.
  8. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce in the skillet. Stir gently.
  9. Increase the heat to medium and cook for 1-2 minutes, stirring constantly, until the sauce thickens into a sticky glaze that coats the chicken.
  10. Remove from heat. Let stand for 5 minutes before serving. Garnish with sliced green onions.

Notes

  • For a thicker glaze, use slightly less liquid or increase the cornstarch slightly.
  • You can substitute chicken thighs for breasts; thighs will remain more moist during cooking.
  • If your rice requires more liquid, add a splash of hot water or broth during the last 5 minutes of cooking.

Nutrition

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