30-Minute Glazed Honey Soy Garlic Chicken Bowls

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30-Minute Glazed Honey Soy Garlic Chicken Bowls

Made with sticky glazed chicken in a super simple marinade, rice and a quick cucumber salad, these easy bowls come together in 30 minutes with minimal effort.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Keyword: 30 minute, Air Fryer, Chicken

Servings: servings

Calories: 605kcal

Author: Jenna

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

US Customary - Metric

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

Optional but recommended: make the chicken the day before and let it marinate in the fridge overnight or for at least 30 minutes before cooking

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

Video

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Notes

Note 1: If you don’t have an air fryer, you can here are some alternative cooking methods:

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

Note 2: Shaoxing wine is a Chinese cooking wine that helps tenderize meats and is great for emphasizing the flavors of other ingredients in a dish. It also adds a subtle sweetness to marinades or sauces. You can find it at Asian supermarkets (or on Amazon, although it’s MUCH less affordable). In a pinch, you can substitute with mirin, or with rice vinegar and a pinch of sugar.

Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.

Macros per serving: 562 cals/51g protein/57g carbs/15g fat

Nutrition