Save The kitchen filled with this incredible honey garlic aroma that had my roommates wandering in from different parts of the house, all pretending they just happened to be hungry. I hadnt even plated anything yet, but that sweet and savory smell was already doing all the work. This was one of those weeknight wins where everything comes together in one pan, leaving me with exactly zero cleanup regret and very happy people around the table.
I first made this during a brutally busy week when I was tired of ordering takeout but equally tired of doing dishes. The way the rice absorbs all those flavors while steam-cooking alongside the chicken felt like discovering a kitchen hack Id been missing my whole life. Now its the recipe I turn to when I want something that feels special but requires zero fuss.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts: Thighs stay juicier during the longer simmer time, but breasts work perfectly if thats what you have on hand
- 1 cup long-grain white rice: Rinse it thoroughly until the water runs clear to prevent gummy results
- 2 cups broccoli florets: Cut them into similar sizes so they cook evenly
- 1 medium carrot: Adds sweetness and color that complements the honey beautifully
- 3 green onions: Save some of the dark green parts for that pop of fresh color at the end
- 3 tbsp honey: The star of the show that balances the salty soy sauce
- 4 cloves garlic: Dont be shy here, it mellows nicely during cooking
- 1/4 cup low-sodium soy sauce: Using low sodium lets you control the salt level better
- 1 tbsp rice vinegar: Cuts through the richness with just enough acidity
- 1 tbsp sesame oil: That toasty, nutty flavor makes it taste restaurant quality
- 1/2 tsp ground black pepper: Adds a gentle warmth that builds on the heat
- 2 cups low-sodium chicken broth: The cooking liquid that becomes the sauce
- 1 tbsp sesame seeds: For that pretty finish and satisfying crunch
Instructions
- Whisk together the sauce:
- Combine honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl until the honey dissolves completely
- Sear the chicken:
- Heat a large deep skillet over medium-high heat, add oil, then cook chicken pieces for 2 to 3 minutes per side until golden
- Add the aromatics:
- Stir in rinsed rice, diced carrots, and most of the green onions, letting everything get friendly in the pan
- Pour in the liquids:
- Add both the sauce mixture and chicken broth, stir well, and bring it to a gentle bubble
- First simmer:
- Reduce heat to low, cover tightly, and let it cook for 15 minutes so the rice can absorb the liquid
- Add the broccoli:
- Quickly lift the lid, scatter broccoli florets over the top without stirring, and cover again
- Finish cooking:
- Let it simmer for another 8 to 10 minutes until rice is tender and liquid has disappeared
- Rest and serve:
- Remove from heat, let it sit covered for 5 minutes, then fluff gently with a fork and top with sesame seeds and reserved green onions
Save This became my go-to for bringing dinner to friends who just had a baby or needed a meal during tough times. Something about having everything in one bowl feels so comforting and complete, like a hug in food form.
Making It Your Own
Ive swapped in brown rice plenty of times, just bump the broth to two and a half cups and give it 35 to 40 minutes before the broccoli goes in. The texture gets a little nuttier and chewier, which is honestly lovely against the tender chicken.
Vegetable Swaps
Snap peas, bell peppers, or even edamame work beautifully here. Just add them at the same time as the broccoli so everything finishes together.
Spice It Up
Half a teaspoon of crushed red pepper flakes in the sauce gives it a gentle heat that sneaks up on you. Add sriracha at the table if you want to turn up the volume even more.
- Try a splash of rice wine instead of vinegar for a different depth
- Fresh ginger added to the sauce takes it to another level
- A squeeze of lime right before serving brightens everything
Save Hope this becomes one of those recipes you can make without even thinking, the one that saves you on busy nights and always hits the spot.
Recipe FAQ
- → Can I use brown rice instead of white?
Yes, substitute brown rice for white. Increase chicken broth to 2 1/2 cups and simmer for 35-40 minutes before adding broccoli florets.
- → What other vegetables work well?
Snap peas, bell peppers, or diced stir-fry vegetables make excellent additions. Add them along with the broccoli in the final minutes of cooking.
- → Can I make this spicy?
Add 1/2 teaspoon crushed red pepper flakes to the sauce mixture for extra heat. Sriracha or chili garlic paste also work well.
- → Is this dish gluten-free?
Use tamari or certified gluten-free soy sauce to make it gluten-free. Double-check all ingredient labels to ensure no hidden gluten.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to refresh the rice.
