Korean Honey Garlic Chicken Bowl Recipe

About this recipe

Dive into the delightful flavors of this Korean Honey Garlic Chicken Bowl, perfect for a quick yet satisfying dinner. This dish features tender chicken thighs marinated in a sweet and savory glaze of soy sauce, honey, garlic, and ginger, paired with fluffy white rice as the base. Stir-fried carrots, courgettes, and spring onions add a vibrant crunch and complement the rich flavors of the chicken. Finished with a garnish of sesame seeds and spring onions, this bowl is as visually appealing as it is tasty. Packed with 42 grams of protein, nutritious vegetables, and a good balance of carbohydrates and fats, this meal offers comfort without compromising on health. Whether you're craving an Asian-inspired dinner or looking for a one-pan recipe to simplify your evening, this bowl is a satisfying option. Best enjoyed fresh and warm, it’s ideal for busy professionals seeking a quick yet flavorful meal.

Ingredients

• 600G Shazans Chicken Thigh Fillets
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 1 Jar Rowse Clear Honey
• 1 Garlic Bulb - 1 Each
• 1 Kg Natco Brown Basmati Rice, 1Kg
• - Amoy Dark Soy Sauce
• 100G Ginger 100G
• 100 g Yorkshire English Carrots 100G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• Bunch Spring Onion (Bunch)
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 100G Top-Op Black Till Sesame Seeds 100g

Instructions

1. 1. Wash the rice thoroughly and add it to the rice cooker with appropriate water ratio; cook as per manufacturer's instructions.
2. 2. In a mixing bowl, combine soy sauce, honey, grated ginger, and minced garlic to create the marinade.
3. 3. Add the chicken thighs to the marinade and let them sit for at least 10 minutes while you prepare the vegetables.
4. 4. Slice carrots, courgette, and spring onions into thin strips for stir-frying.
5. 5. Heat sesame oil in a pan over medium heat and stir-fry the vegetables until tender but crisp, seasoning with salt and pepper.
6. 6. Remove the vegetables from the pan and set aside, then add marinated chicken to the same pan.
7. 7. Cook the chicken thighs on medium heat until they are golden brown and fully cooked through, flipping occasionally.
8. 8. Add any remaining marinade to the pan and let it simmer until slightly thickened into a glaze.
9. 9. Fluff up the cooked rice and serve it in bowls as the base for your dish.
10. 10. Layer the stir-fried vegetables on top of the rice, followed by the glazed chicken thighs.
11. 11. Garnish the bowl with thinly sliced spring onions and a sprinkle of sesame seeds.