Save to Pinterest The smell of garlic hitting hot oil always pulls my husband into the kitchen, but it was the honey that made him pause mid-sentence the first time I stirred this together. He leaned over the pan, inhaled, and asked if we were ordering takeout. We weren't. This one-pan wonder became our weeknight savior after I realized I could skip the separate pots, the soggy broccoli, and the pile of dishes. Everything cooks together, the rice soaks up that sweet-salty glaze, and somehow it tastes better than anything we used to pick up on the way home.
I made this for my sister when she was between jobs and living on my couch. She was skeptical when I told her dinner would be ready in under an hour, but she sat at the counter anyway, scrolling her phone. When I lifted the lid to add the broccoli, the steam carried that garlicky sweetness straight to her face. She looked up, smiled for the first time in days, and said it smelled like hope. We ate two helpings each that night, and she asked for the recipe before she left.
Ingredients
- Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you prefer leaner meat.
- Long-grain white rice (1 cup, rinsed): Rinsing removes excess starch so the rice stays fluffy instead of gummy, and it only takes thirty seconds under cold water.
- Broccoli florets (2 cups): Cut them into bite-sized pieces so they cook evenly and dont hog all the sauce.
- Medium carrot (1, diced): Adds a subtle sweetness and a pop of color that makes the dish feel more complete.
- Green onions (3, sliced): Most go into the pan for flavor, but save a handful for garnish because the bright green makes everything look restaurant-ready.
- Honey (3 tbsp): Balances the saltiness of the soy sauce and gives the chicken a light glaze that caramelizes just enough.
- Garlic (4 cloves, minced): Fresh garlic makes all the difference here; jarred just doesnt have the same punch or aroma.
- Low-sodium soy sauce (1/4 cup): Low-sodium keeps you in control of the salt level, especially since the broth adds more.
- Rice vinegar (1 tbsp): A touch of acidity brightens the whole dish and keeps it from tasting flat.
- Sesame oil (1 tbsp): Just a little bit adds that nutty, toasty flavor that makes everything taste more complex.
- Ground black pepper (1/2 tsp): Adds warmth without heat, though you can always add chili flakes if you want a kick.
- Low-sodium chicken broth (2 cups): This is what cooks the rice and infuses it with flavor from the bottom up.
- Sesame seeds and extra green onions (optional): A quick sprinkle turns a simple dinner into something you want to photograph before you eat it.
Instructions
- Mix the sauce:
- In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper until smooth. Set it aside so the flavors can get to know each other while you prep everything else.
- Sear the chicken:
- Heat a large, deep skillet over medium-high heat with a drizzle of oil, then add the chicken pieces in a single layer. Let them sear for 2 to 3 minutes per side until lightly golden; they dont need to be cooked through yet because theyll finish in the broth.
- Add rice and vegetables:
- Toss in the rinsed rice, diced carrot, and most of the sliced green onions. Stir everything together so the rice gets coated in the chicken drippings and starts to toast just a little.
- Pour in liquid and bring to a boil:
- Add the sauce and chicken broth, stirring well to mix everything evenly. Let it come to a gentle boil so the rice starts to absorb the liquid and the flavors begin to meld.
- Simmer covered:
- Turn the heat down to low, cover the pan with a tight-fitting lid, and let it simmer undisturbed for 15 minutes. Resist the urge to peek because lifting the lid releases steam the rice needs to cook properly.
- Add broccoli on top:
- After 15 minutes, quickly lift the lid and scatter the broccoli florets evenly over the rice without stirring them in. Cover again and cook for another 8 to 10 minutes until the rice is tender and the broccoli is bright green and crisp-tender.
- Rest and fluff:
- Remove the pan from heat and let it rest, still covered, for 5 minutes. This gives the rice time to finish steaming and makes it easier to fluff with a fork without turning it mushy.
- Serve hot:
- Fluff the rice gently, mixing in the broccoli, then serve topped with sesame seeds and the reserved green onions. The garnish adds a fresh crunch that balances the soft, saucy rice.
Save to Pinterest There was a night last winter when the power flickered during a storm, and I had this halfway cooked on the stove. I covered it with a lid, wrapped the whole pan in a towel, and hoped for the best. When the lights came back on twenty minutes later, I lifted the towel and the rice was perfect, the chicken was tender, and the broccoli was still green. We ate by candlelight anyway because it felt right, and my daughter said it was the best dinner wed had all week. Sometimes the imperfect moments make the best memories.
How to Make This Your Own
I have swapped the broccoli for snap peas when thats what I had in the crisper, and Ive added diced bell peppers for extra color and crunch. If you want more heat, stir half a teaspoon of crushed red pepper into the sauce before you pour it in. Brown rice works too, but youll need an extra half cup of broth and about 20 more minutes of simmering before you add the vegetables. The sauce is forgiving, so taste it as you go and adjust the honey or soy sauce to match your mood.
What to Serve Alongside
This dish is hearty enough to stand alone, but sometimes I set out a small bowl of chili oil or sriracha for anyone who wants to add heat. A simple cucumber salad with rice vinegar and a pinch of sugar cuts through the richness and adds a cool, crisp contrast. If youre in the mood for wine, a chilled Sauvignon Blanc complements the honey and garlic without overpowering the dish. On nights when were extra hungry, I make a quick batch of steamed edamame to snack on while the rice cooks.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to four days, and they actually taste better the next day once the flavors have had time to settle. Reheat individual portions in the microwave with a damp paper towel over the top to keep the rice from drying out, or warm everything in a covered skillet over low heat with a splash of broth. The broccoli will soften a bit more, but it still tastes great.
- Add a drizzle of sesame oil before reheating to bring back that fresh, toasty aroma.
- If the rice seems dry, stir in a tablespoon or two of water or broth before warming it up.
- Freeze portions in individual containers for up to three months, then thaw overnight in the fridge before reheating.
Save to Pinterest This recipe has saved more weeknights than I can count, and its become the dish I make when I want to feel like Ive got it all together even when I dont. I hope it does the same for you.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well. They cook slightly faster, so check for doneness around 25-28 minutes total. Thighs stay more tender and flavorful, but breasts are leaner.
- → What if I don't have sesame oil?
Substitute with neutral oil like vegetable or canola oil. You'll lose some nutty flavor, but the dish will still taste delicious. For deeper flavor, use a small amount of toasted sesame oil.
- → How do I prevent mushy rice?
Don't stir the rice once you've added broth. Keep the heat low and cover tightly. Add broccoli without lifting the lid excessively, and let rice rest 5 minutes after cooking to absorb remaining moisture.
- → Can I make this ahead?
This is best served fresh, but leftovers keep refrigerated for 3 days. Reheat gently in a skillet with a splash of broth to restore moisture. Cold leftovers work as a grain bowl with extra vegetables.
- → What vegetables can I swap or add?
Try bell peppers, snap peas, bok choy, or mushrooms. Add softer vegetables like peppers in step 4; harder ones like peas can go with broccoli. Keep total volume around 3 cups for proper cooking.
- → Is this gluten-free?
It contains soy sauce, which typically has gluten. Use tamari or certified gluten-free soy sauce for a gluten-free version. All other ingredients are naturally gluten-free.