Description
A quick and flavorful meal featuring tender chicken glazed in a sweet-savory honey garlic sauce, paired with sautéed mushrooms, crisp green beans, and fluffy rice. This bowl is perfect for weeknight dinners and easy to customize with your favorite vegetables.
Ingredients
- 2 boneless, skinless chicken breasts (or 4 boneless thighs), cut into bite-sized pieces
- 8 oz mushrooms (cremini or button), sliced
- 8 oz fresh green beans, trimmed
- 3 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce (low-sodium if preferred)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (to make a slurry)
- 2 tbsp olive oil (or sesame oil), divided
- Salt & pepper, to taste
- 2 cups cooked white or brown rice
Optional garnishes: sesame seeds, green onions, chili crisp
Instructions
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Cook the rice according to package instructions and keep warm.
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In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and cornstarch slurry. Set aside.
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Blanch green beans in boiling water for 2–3 minutes, then transfer to ice water to stop cooking (or sauté if preferred).
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Heat 1 tbsp oil in a large skillet over medium-high heat. Sauté mushrooms for 4–5 minutes until browned. Transfer to a plate.
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Add remaining oil to the skillet. Cook chicken in a single layer, seasoning lightly with salt and pepper, for 5–7 minutes until golden and cooked through.
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Return mushrooms to the skillet. Pour in the honey garlic sauce and stir to coat. Cook for another 2–3 minutes until sauce thickens and glazes the chicken and mushrooms.
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Assemble the bowls: scoop rice into bowls, top with honey garlic chicken and mushrooms, and add green beans on the side.
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Garnish with sesame seeds, green onions, or chili crisp if desired. Serve hot and enjoy!