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Honey Soy Chicken Bowls Recipe

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4.1 from 4 reviews

Honey Soy Chicken Bowls are a delicious and nutritious meal featuring tender marinated chicken thighs cooked in a sweet and savory honey soy sauce. Served over fluffy brown rice and topped with fresh radishes, creamy avocado, spring onions, and a sprinkle of sesame seeds, these bowls offer a perfect balance of flavors and textures. A drizzle of sriracha or Japanese mayonnaise adds a delightful kick, making this dish perfect for a satisfying weeknight dinner.

Ingredients

Rice and Toppings

  • 1 ½ cups brown rice
  • 2 radishes, thinly sliced
  • 1 avocado, diced
  • 1 spring onion, sliced
  • 1 tsp sesame seeds
  • Sriracha or Japanese mayonnaise, for drizzling

Chicken Marinade

  • 2 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tsp olive oil
  • 600 g boneless chicken thighs

Honey Soy Sauce

  • 6 tbsp soy sauce
  • 2 tbsp runny honey
  • 2 tbsp sweet chilli sauce
  • 1 tbsp cornflour
  • ¼ cup water (optional, for thinning the sauce)

Instructions

  1. Cook the Brown Rice: Prepare the brown rice following the packet instructions using a rice cooker or stovetop until tender and fluffy. Set aside.
  2. Marinate the Chicken: In a container, combine the crushed garlic, 2 tablespoons soy sauce, and olive oil. Place the chicken thighs between two sheets of baking paper and flatten them using a mallet or rolling pin to an even thickness. Coat the chicken evenly with the marinade, cover, and refrigerate for 15 minutes to enhance the flavors.
  3. Prepare the Honey Soy Sauce: In a small bowl, mix together 6 tablespoons soy sauce, honey, sweet chilli sauce, and cornflour until smooth.
  4. Cook the Chicken: Heat a large frying pan over medium heat. Cook the marinated chicken thighs for about 5 minutes on each side, or until fully cooked through and nicely browned. Transfer the chicken to a plate and allow it to rest.
  5. Make the Sauce in the Pan: Add the prepared honey soy sauce mixture to the pan with the chicken juices. Stir continuously until the sauce begins to bubble and thicken. Return the chicken pieces to the pan and toss them to coat thoroughly in the sauce.
  6. Adjust Sauce Consistency: If the sauce is too thick, add up to ¼ cup water to thin it out. Stir well and heat through before serving.
  7. Assemble the Bowls: Divide the cooked brown rice between four bowls. Top each bowl with sliced radishes, diced avocado, and sliced chicken thighs.
  8. Garnish and Serve: Drizzle extra honey soy sauce over the bowls and garnish with sliced spring onion, sesame seeds, and a drizzle of sriracha or Japanese mayonnaise as desired.

Notes

  • Flattening the chicken ensures even cooking and tender results.
  • The cornflour in the sauce acts as a thickening agent for a glossy finish.
  • Adjust the amount of sriracha or mayonnaise to suit your spice preference.
  • Use brown rice for a healthy, fiber-rich base, but white rice or quinoa can be substituted if desired.
  • Ensure the chicken is cooked through (internal temperature of 165°F / 74°C) before serving.

Find it online: https://marthatasty.com/honey-soy-chicken-bowls-recipe/