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Looking for an easy, 30-minute dinner that’s packed with flavor yet takes minimal effort? This is it. Sticky glazed chicken thighs air fried in a super simple marinade, rice and a garlicky cucumber salad. It’s the easiest dinner you’ll make this week.
I love recipes where everything gets done at the same time. Prep is minimal, everything cooks at once and any chopping or sides can be made in the meantime. If you’re the same, you’ll love this recipe.
Start by marinating your chicken. The longer it marinates, the better the flavor. You can even do this the night before, or as far ahead as you want by freezing the marinated chicken in a resealable bag. I use chicken thighs for this recipe, but chicken breast cut into strips works great too. Just whisk together the marinade ingredients in the recipe below and add the chicken. Place in a container in the fridge up to overnight, or freeze for up to 3 months and thaw it when you’re ready to cook it.
I keep the sides simple for this recipe so that everything is done by the time the chicken is finished in the air fryer (if you don’t have an air fryer, see alternative cooking methods in the Notes section of the Recipe Card below). I just cook some white rice in my rice cooker then throw together a super simple cucumber salad. The combination of sweet and salty sticky chicken, fluffy rice and crunchy cucumber salad is the perfect mix of flavors and textures.
And if you’re looking for other easy chicken dinners you’ll definitely keep on rotation, try my Chicken Shawarma Bowls or my Smoky Hot Honey Chicken Bowls.
30-Minute Glazed Honey Soy Garlic Chicken Bowls
Equipment
- 1 air fryer (see Note 1 for alternative cooking methods)
- 1 rice cooker or saucepan
- 2 large bowls
Ingredients
Honey Soy Garlic Chicken
- 1 lb chicken thighs, pounded thin (chicken breast works great too)
- Cooking spray or 1 tbsp avocado oil
- 1 tsp white pepper
- 1 tsp fresh ginger, grated
- 2-3 cloves garlic, crushed or grated
- ¼ cup light soy sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine (see Note 2)
- 2 tbsp honey
Cucumber Salad
- 1 English cucumber, halved and sliced
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 ½ tbsp light soy sauce
- 1 clove garlic, crushed or grated
For Serving
- 1 ½ cups cooked white rice
- Green onion, thinly sliced
- Sesame seeds
Instructions
Honey Soy Garlic Chicken and Rice
- In a large bowl or resealable bag, combine the chicken thighs, oil, white pepper, ginger, garlic, light soy sauce, sesame oil, Shaoxing wine and honey
- Mix until well combined
- Air fry at 375℉ for 8 minutes, setting aside the excess marinade
- Brush with the reserved marinade and air fry for another 8-10 minutes or until cooked through (internal temperature of at least 164℉)
- While the chicken is cooking, cook the rice in a rice cooker or on the stovetop; I start with ½ cup or 90g of dry white rice then rinse it well before cooking it in my rice cooker
Cucumber Salad
- In a large bowl, combine the cucumber, toasted sesame oil, rice vinegar, light soy sauce and garlic then mix until combined
- Let sit for 5-10 minutes before serving
To Assemble
- Slice the chicken then add the rice to a large bowl and top with the chicken
- Add the cucumber salad on the side and top with green onions and sesame seeds
Notes
- Oven: Bake at 400℉ for 15-20 minutes then flip and bake for another 15-20 minutes
- Stovetop: Heat a large skillet over medium high heat; sear for 1-2 minutes on each side then reduce heat to medium low and cook for 10-12 minutes or until cooked through – if your skillet is on the smaller side, cook the chicken in batches and ensure you don’t crowd the pan or the chicken will steam instead of searing
- Barbecue: Brush a grill with oil; cook the chicken over indirect heat for 10-15 minutes, flipping halfway then move it over to direct heat for 2-3 minutes on each side to sear
Nutrition
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