What goes with honey garlic chicken?

We like serving honey garlic chicken with rice or cauliflower rice as well as a green vegetable like broccoli, bok choy, snap peas, or beans. You can either roast the vegetable(s) or give them a quick sauté in the same skillet you cook the honey garlic chicken in.

Can I make honey garlic chicken with thighs instead of breasts?

Yes, go for it! The method should be the same, although chicken thighs may cook a little faster.

What brand of gluten free flour should I use?

You should be able to use whatever brand you prefer. My go-to is Bob's Red Mill Gluten Free 1:1 Flour , but I've also used cassava flour with good results! Of course, if you're not gluten free, feel free to use regular white flour.

Can I omit the gluten free flour?

In theory, yes, the sauce should still thicken as it cooks. However, the flour helps the sauce cling to the chicken, which is one of the reasons you're likely making this recipe! So for best results, make as written.

High Protein Honey Garlic Chicken Bowls (Gluten Free)

Description

With 47g protein per serving, these honey garlic chicken bowls make a delicious, high protein meal that's perfect for meal prep or weeknights.

Ingredients

Units Scale

For the bowls:

4 cups broccoli stems and florets
1 tablespoon olive oil
2 cups cooked rice

For the chicken:

1/3 cup honey
5 large garlic cloves, minced (2 tablespoons)
2 tablespoons unseasoned rice vinegar
1/4 cup tamari/soy sauce
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons gluten free flour
2 tablespoons olive oil
1/4 cup finely chopped fresh parsley

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Instructions

Roast broccoli. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss broccoli with olive oil and season with salt and pepper to taste. Roast for 20 minutes.
Prepare sauce. In a medium mixing bowl, combine honey, garlic, rice vinegar, tamari, chili powder, and red pepper flakes. Stir until honey has dissolved.
Coat chicken. Cut the chicken breasts into 1 1/2” pieces. In a small bowl, stir salt, pepper, garlic powder, and gluten free flour together. Sprinkle over the chicken pieces and toss to coat — try to ensure every piece gets coated with flour.
Cook chicken. Heat oil in a skillet over medium-high heat. Add the chicken and cook, stirring only once or twice, for 8-10 minutes.
Add sauce. Pour in the honey garlic mixture and stir, scraping up any browned bits on the bottom of the pan. Cook for another 5-6 minutes, stirring occasionally, until sauce has reduced by about half and chicken is cooked to at least 165 degrees F.
Assemble bowls. Divide rice, broccoli, and chicken among bowls. Scrape up any remaining sauce and drizzle overtop. Garnish with chopped fresh parsley and serve.

Notes

Want to bump up the spice level? Swap the chili powder for cayenne powder.
Swap boneless, skinless chicken thighs for chicken breasts if it's what you've got on hand.
Watch the skillet — the sauce will reduce down and turn sticky quickly, and the honey can quickly burn!
For the best browning on the chicken, only stir it once or twice before adding the sauce. Stir it too frequently, and that browned "crust" will never form.