Easy Juicy Honey and Soy Sauce Chicken Recipe
This Honey Soy Sauce Chicken recipe is a total game-changer for busy weeknights. I’m a huge fan of food that hits that perfect sweet and savory spot, and I especially love spicy and sweet combinations. This dish nails that addictive flavor profile, making it a regular in my kitchen. It comes together so quickly, but it tastes like you ordered takeout from your favorite spot.
So, let’s see how to make it!
Why Will You Love this Recipe?
- It’s incredibly fast. You only need to marinate the chicken for about 30 minutes, which is just enough time to get your rice and broccoli cooking. This entire meal can easily be on your table in under 45 minutes.
- The flavor is amazing. The simple combination of sweet honey and salty soy sauce creates a sticky, delicious glaze that coats every piece of chicken. It’s the kind of flavor that will have you coming back for a second helping.
- It’s a balanced, complete meal. With protein from the chicken, carbs from the rice, and vitamins from the broccoli, you’ve got a full meal in one bowl. You don’t even have to think about what side dishes to make.
Recipe Variations
- Change the protein. This marinade works beautifully with chicken thighs, shrimp, or even firm tofu for a vegetarian option. Just be sure to adjust your cooking times accordingly.
- Bulk it up with more veggies. Feel free to throw in some sliced bell peppers, snow peas, or shredded carrots along with the chicken. They will soak up that delicious sauce and add extra crunch and nutrition.
- Make it spicy. If you’re like me and love a little heat, add a teaspoon of sriracha or a big pinch of red pepper flakes to the marinade. A little fresh grated ginger also adds a wonderful, zesty kick.
Tools You’ll Need
- A large skillet or wok. You need a pan with enough surface area to cook the chicken without overcrowding it, which helps it get a nice sear. A non-stick or cast iron skillet will work perfectly for this.
- Mixing bowls. A medium-sized bowl is essential for marinating the chicken and letting all those flavors meld together. It’s a simple tool, but a necessary one for this recipe.
- Two separate pots. You’ll need one pot to cook your rice and another to steam or boil the broccoli. Using two at once is the secret to getting everything finished at the same time.
FAQ
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It’s best to store the components separately if you can, but they will be fine mixed together as well.
How long will it last?
The cooked chicken, rice, and broccoli will last for about 3-4 days in the fridge. It makes for a fantastic lunch the next day!
Can I freeze this?
Yes, you can! The cooked chicken and rice freeze very well. I recommend freezing them in portion-sized containers for an easy grab-and-go meal, though the broccoli may become a bit soft after thawing.
Is this recipe gluten-free?
As written, this recipe is not gluten-free because of the soy sauce. To make it gluten-free, simply substitute the soy sauce with tamari or coconut aminos, which are excellent gluten-free alternatives.
What else can I serve with it?
While rice and broccoli make a perfect pairing, this chicken is also delicious with quinoa or noodles. A simple side of steamed edamame or a quick cucumber salad would also be a great addition.
Other Recipes You’ll Love
- Simple Soy Sauce Chicken Wok with Rice
- General Tso’s Chicken with Fried Rice
- Sweet and Saucy Chicken Drumstick
- Ta Chien Chicken
- Chicken & Shrimp Teriyaki Pineapple Bowl
- Sweet & Savory Ground Turkey Meatloaf with Bacon
- Baked Pineapple Teriyaki Chicken Kebabs
- Soy Sauce Marinade for Salmon
- Easy Peanut Butter Chicken
Honey Soy Sauce Chicken
Ingredients
For the Honey Soy Chicken
- 1 lb chicken breast cut into bite-sized cubes
- ⅓ cup soy sauce
- 3 tablespoons honey
- 1 pinch black pepper
- 3 tablespoons oil for frying
For the Rice
- 1⅓ cups rice
- 1 teaspoon salt
- 2 tablespoons rice vinegar
For Serving
- 1 head broccoli (about 1 lb) cut into florets
- ½ teaspoon salt
- 1 green onion thinly sliced
- sesame seeds for garnish
Instructions
- In a medium bowl, combine the chicken cubes, black pepper, soy sauce, and honey. Stir to coat the chicken completely and set it aside to marinate while you prepare the other ingredients (about 30 minutes is enough). Do not add extra salt, as the soy sauce is already quite salty.
- While the chicken marinates, prepare the rice and broccoli. Bring a pot of water to a boil for the rice, and a separate pot of water to a boil for the broccoli.
- Once the rice water is boiling, add the rice vinegar and 1 teaspoon of salt, then add the rice. Cook the rice according to the package instructions.
- To the boiling water for the broccoli, add ½ teaspoon of salt. Add the broccoli florets and cook for about 10 minutes, or until tender-crisp. Drain well.
- Heat the oil in a large skillet or grill pan over medium-high heat. Using a slotted spoon or tongs, transfer the marinated chicken cubes to the hot pan, leaving the excess marinade behind in the bowl (you won’t need it).
- Cook the chicken for 3-4 minutes per side, until it’s golden brown, cooked through, and has a nice glaze.
- To serve, place a scoop of cooked rice in each bowl. Top with the steamed broccoli and the honey soy chicken, then garnish with a sprinkle of sesame seeds and sliced green onion.
