Ingredients
Method
- Place a large skillet over medium heat and a saucepan over medium-high heat.
- Combine honey, soy sauce, minced garlic, and cornstarch slurry in a bowl and stir until smooth.
- Add water and rice to the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
- Heat olive oil in the skillet, season chicken with salt and pepper, and arrange in a single layer in the pan.
- Cook chicken for 6 to 8 minutes until golden and cooked through, then pour in the honey garlic mixture and simmer for 3 to 4 minutes until thickened and glossy.
- Fluff the rice, spoon the chicken and sauce over it, and garnish with sesame seeds and fresh parsley.
- Serve warm and ensure each plate is topped with extra sauce.
Nutrition
Notes
Chicken Selection: I always reach for chicken thighs because they stay incredibly juicy while the honey glaze caramelizes, whereas breasts can dry out too quickly in a hot skillet.
Rice Texture: If you find your rice is still a bit firm, I suggest letting it sit covered off the heat for five extra minutes to let the steam finish the job perfectly.
Sauce Management: I've learned to keep a close eye on the sauce once it hits the pan because the honey can go from a beautiful simmer to over-thickened in just a few seconds.
Flavor Balance: I prefer to mince my garlic fresh rather than using the jarred kind since the pungent bite of