Ultimate Honey Garlic Chicken Plate with Crispy Potatoes, Rice, and Broccoli
This Ultimate Honey Garlic Chicken Plate combines juicy, tender chicken coated in a sticky honey-garlic glaze with crispy golden potatoes, fluffy white rice, and steamed broccoli. It’s the perfect mix of comfort and balance — sweet, savory, and satisfying in every bite. Ideal for meal prep or a cozy dinner night.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 3–4
Ingredients
For the Honey Garlic Chicken
500g boneless, skinless chicken thighs or breasts
2 tbsp olive oil
4 garlic cloves, minced
¼ cup honey
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
½ tsp chili flakes
Salt and black pepper to taste
1 tsp cornstarch mixed with 2 tbsp water
1 tbsp olive oil
For the Crispy Potatoes
3 medium potatoes, diced into cubes
1½ tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
For the Rice
1 cup jasmine or basmati rice
2 cups water or chicken broth
½ tsp salt
1 tsp olive oil
For the Broccoli
2 cups broccoli florets
Salt, pepper, and a drizzle of olive oil or a squeeze of lemon
Instructions
1. Prepare the Crispy Potatoes
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the Rice
Rinse rice under cold water until the water runs clear.
In a pot, bring 2 cups of water (or broth) to a boil.
Add rice, salt, and butter.
Lower heat, cover, and simmer for 12–15 minutes, until fluffy.
Fluff with a fork before serving.
3. Steam or Blanch the Broccoli
Bring a pot of water to boil, add broccoli florets.
Cook for 2–3 minutes, until bright green and tender-crisp.
Drain, then drizzle with olive oil or lemon juice and season lightly.
4. Make the Honey Garlic Chicken
Heat olive oil in a large skillet over medium heat.
Add chicken, season with salt and pepper, and cook for 5–7 minutes per side until golden and cooked through.
Remove chicken and set aside.
In the same pan, add minced garlic and saute for 30 seconds.
Stir in honey, soy sauce, rice vinegar, and chili flakes.
Simmer for 2 minutes, then stir in cornstarch slurry and butter.
Add the chicken back to the sauce, tossing to coat until the sauce thickens and becomes glossy.
To Serve
Spoon a serving of rice onto each plate.
Add crispy roasted potatoes and steamed broccoli on the side.
Top rice with generous portions of honey garlic chicken and drizzle extra sauce over everything.
Garnish with sesame seeds or chopped parsley if desired.
Notes & Tips
Protein options: You can swap chicken for shrimp, tofu, or salmon.
Make it lighter: Use air-fried potatoes and reduce the honey to 2 tbsp.
Meal prep tip: Store components separately in containers; lasts up to 4 days in the fridge.
Extra flavor: Add a splash of lime juice or a pinch of crushed red pepper for balance.
Frequently Asked Questions
Q: Can I make this with brown rice?
Yes! Brown rice works great — just cook it longer (about 35–40 minutes).
Q: Can I make the sauce ahead of time?
Absolutely. Store it in the fridge for up to 4 days and reheat gently before mixing with cooked chicken.
Q: How do I make the chicken extra juicy?
Marinate it for 15–20 minutes in soy sauce, honey, and garlic before cooking.
Nutritional Information
Calories: ~530 kcal
Protein: 34g
Carbohydrates: 58g
Fat: 18g
Fiber: 5g
Sugars: 14g