Sticky Honey Garlic Chicken and Rice in One Pan

Sticky honey garlic chicken and rice pairs tender chicken thighs with fluffy rice cooked in a savory, sweet garlic sauce. This practical one-pan dinner brings the rice and chicken together under a glossy honey-soy finish, with simple ingredients and no separate pot of rice to wash.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
1 cup (200 g) long-grain white rice, rinsed and drained
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
4 cloves garlic (about 12 g), finely minced
⅓ cup (80 ml) low-sodium chicken broth
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (85 g) honey
1 tablespoon (15 ml) rice vinegar
½ teaspoon (1 g) ground ginger
1¼ cups (300 ml) water
1 teaspoon (3 g) cornstarch mixed with 1 tablespoon (15 ml) cold water
2 scallions (about 30 g), thinly sliced, for serving
1 teaspoon (3 g) sesame seeds, for serving (optional)
¼ teaspoon (0.5 g) black pepper

Instructions

Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear; drain well. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ground ginger, and black pepper. In a separate cup, stir the cornstarch with cold water until smooth.
Heat the oil in a large, deep skillet or sauté pan with a tight-fitting lid over medium-high heat. Pat the chicken dry and arrange it in a single layer. Brown for about 3 minutes, turn the pieces, and cook for another 2 minutes. The chicken does not need to be fully cooked yet. Transfer it to a plate.
Lower the heat to medium. Add the rinsed rice to the pan and stir for about 30 seconds, scraping up browned bits. Pour in the broth and water, then stir to distribute the rice. Bring to a gentle simmer, scraping the bottom once more so rice is not stuck to the pan.
Set the chicken and any juices on top of the rice. Pour about three-quarters of the honey-garlic mixture over the chicken and rice; reserve the rest for finishing. Cover tightly, reduce the heat to low, and simmer for 18 minutes. Keep the lid on so steam cooks the rice evenly.
Check the chicken with an instant-read food thermometer, inserting it into the thickest pieces without touching the pan. USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the chicken has not reached that temperature or the rice is still firm, cover and cook for 2–4 minutes more, then check again. Remove the chicken to a clean plate once it reaches temperature.
Check the rice for doneness and moisture. If it is tender but slightly wet, simmer uncovered for 1–2 minutes; if it is firm and the pan is dry, add 2 tablespoons (30 ml) water, cover, and cook for a few more minutes. Turn off the heat, cover, and let the rice stand for 5 minutes.
While the rice rests, pour the reserved sauce into a small saucepan and bring it to a simmer. Stir in the cornstarch slurry and cook, stirring, for 1–2 minutes until glossy and thick enough to coat a spoon. Return the chicken to the skillet, spoon the thickened sauce over it, and gently fluff the rice around the chicken. Scatter with scallions and sesame seeds, if using, and serve hot.

Tips

Use a skillet at least 10 inches (25 cm) wide and deep enough to hold the rice, liquid, and chicken. A tight lid matters: a loose cover lets steam escape and can leave the rice undercooked.
Low-sodium soy sauce keeps the sauce from becoming too salty as it reduces. If using regular soy sauce, replace some of it with water or broth to taste; tamari works as a gluten-free alternative if its label confirms it is gluten-free.
Keep the heat low after covering the pan. A hard boil can scorch the rice on the bottom before the grains cook through. If your stove runs hot, use the smallest burner or move the pan slightly off-center.
For even browning, dry the chicken and avoid crowding the pan. Brown in two batches if needed; browning adds flavor but does not replace checking the chicken’s temperature.

Serving Suggestions

Serve straight from the skillet with extra scallions and a sprinkle of sesame seeds. Add a crisp, fresh side such as cucumber salad, steamed broccoli, sautéed green beans, or shredded cabbage dressed with rice vinegar. A squeeze of lime can brighten the honey and soy flavors. For extra heat, set out chili crisp or red pepper flakes so everyone can season their own portion.

Variations

For a little heat, add ½ teaspoon (1 g) red pepper flakes to the sauce. For a more pronounced ginger flavor, replace the ground ginger with 1 tablespoon (6 g) finely grated fresh ginger. You can swap boneless, skinless chicken breasts for thighs, but cut them into evenly sized pieces and begin checking their temperature early so they do not dry out.

Brown rice needs substantially more liquid and cooking time than white rice, so it is not a direct swap in this one-pan method; cook it separately according to its package directions and add it when serving. To make the dish gluten-free, use certified gluten-free tamari instead of soy sauce. The taste will be similar, though tamari can be a little richer.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat, adding a splash of water or broth to loosen the rice; heat in a covered skillet over medium-low, stirring occasionally, or microwave in a covered, microwave-safe dish. Reheated leftovers should reach 165°F (74°C). You can freeze portions in airtight, freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat thoroughly. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes. Cut boneless breasts into similar-size pieces and brown them briefly. Breast meat is leaner, so check it with a thermometer before the thighs-style cooking time is complete; remove it as soon as it reaches 165°F (74°C).

Can I make this with leftover cooked rice?
Not with the same covered cooking method, which is designed to cook raw rice in measured liquid. Cook the chicken and sauce separately, then stir in hot, cooked rice at the end. Refrigerate cooked rice promptly and use it within 3–4 days.

Why is my rice still hard?
It may need more time or liquid, or steam may have escaped from a loose lid. Add a little water, cover tightly, and cook over low heat for a few minutes before checking again. Avoid stirring repeatedly, which can make the rice gummy.

Can I prepare the sauce ahead?
Yes. Mix the honey, soy sauce, vinegar, garlic, ginger, and pepper up to 2 days ahead and refrigerate it in a sealed container. Stir before using. Mix the cornstarch with cold water just before thickening, since it can settle.

Can I double the recipe?
Use a very large, wide pan or cook in two batches. A crowded pan makes browning difficult, and a deeper pile of rice may cook unevenly. Keep the liquid-to-rice ratio the same, and confirm the chicken reaches 165°F (74°C) throughout.

Is the chicken supposed to be sticky before serving?
The sauce becomes sticky after the reserved portion simmers with the cornstarch slurry and coats the chicken. If it is too thick, stir in water a teaspoon at a time; if it is thin, simmer briefly while stirring.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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