Chicken thighs marinated in soy and garlic, pan fried until golden brown, cut into strips then served on brown rice with fresh avocado, radish and spring onion, topped with a homemade honey soy sauce and Japanese mayo.
Chicken and rice is a winning combination for adults and kids alike. In this recipe for Honey Soy Chicken Thighs served in a veggie-filled rice bowl, I've elevated this even further with a garlic soy marinade, served with a delicious homemade honey soy sauce. Pile on top of freshly cooked rice and serve with your favourite seasonal vegetables.
If you love this type of meal as much as me, I have a great selection of bowl meals on my website including Grilled Honey Soy Salmon, Fish Taco Bowls and Crispy Coconut Chicken Rice Bowls. Or for another epic chicken thigh recipe, you can't go past my super-popular and extremely tasty Tuscan Chicken Thighs recipe.
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Ingredient notes:
- Chicken: I used chicken thighs in this recipe. They are full of flavour and the little bits of extra fat renders down nicely into the sauce. You could also use chicken breasts if you like.
- Rice: I try and mix it up with my rice choices. In this dish I paired the chicken with brown rice which went really well together.
- Vegetables: This combination of avocado, radish and spring onion ticks so many boxes - creamy, peppery and crunchy. Feel free to use your favourite cooked or raw ingredients instead.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the brown rice according to packet instructions in a rice cooker or on the stovetop. In a container, mix together the garlic, soy sauce, and olive oil. Flatten the chicken thighs with a mallet or rolling pin between two sheets of baking paper, then coat them in the marinade. Cover and refrigerate for 15 minutes.
In a small bowl, mix together the honey soy sauce ingredients. Cook the marinated chicken in a large frying pan for 5 minutes on each side or until cooked through. Set aside on a plate to rest.
Add the sauce to the pan and stir to combine with the chicken juices. Cook until it starts to bubble, then add the chicken pieces back to the pan and coat in the sauce. If needed, add a ¼ cup of water to the sauce in the pan to thin it out before pouring it over the chicken when serving.
To assemble the rice bowl, start with cooked brown rice, then top with sliced radishes and diced avocado. Slice the cooked chicken thighs into thin pieces and place on top. Drizzle over extra honey soy sauce and garnish with spring onion, sesame seeds, and mayo of your choice.
Recipe FAQs:
While most of the ingredients in this recipe are naturally gluten free, soy sauce is not. However, most supermarkets sell gluten free soy sauce which you can substitute. As always, check the labels on the all your processed food to ensure it meets your dietary requirements.
Of course not! I love brown rice as it's super filling and full of great nutrients. However you could also you white rice, quinoa or a mix of both of those if you prefer.
Storage:
If you wanted to get ahead, you could marinate the chicken and make the honey soy sauce the night before you serve them.
Store any leftover chicken in an airtight container in the fridge for up to three days. Serve hot or cold with your choice of sides or in a wrap or sandwich.
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Honey Soy Chicken Bowls
Sticky chicken thighs served on top of brown rice with avocado, radish and spring onion then topped with a homemade honey soy sauce.
Ingredients
- 1 ½ cups brown rice
- 2 radishes, thinly sliced
- 1 avocado, diced
- 1 spring onion, sliced
- 1 tsp sesame seeds
- Sriracha or Japanese mayonnaise
Chicken Marinade:
- 2 cloves garlic, crushed
- 2 tbsp soy sauce
- 1 tsp olive oil
- 600 g boneless chicken thighs
Honey Soy Sauce:
- 6 tbsp soy sauce
- 2 tbsp runny honey
- 2 tbsp sweet chilli sauce
- 1 tbsp cornflour
- ¼ cup water
Instructions
- Cook the brown rice according to packet instructions in a rice cooker or on the stovetop.
- In a container, mix together the garlic, soy sauce, and olive oil. Flatten the chicken thighs with a mallet or rolling pin between two sheets of baking paper, then coat them in the marinade. Cover and refrigerate for 15 minutes.
- In a small bowl, mix together the honey soy sauce ingredients.
- Cook the marinated chicken in a large frying pan for 5 minutes on each side or until cooked through. Set aside on a plate to rest.
- Add the sauce to the pan and stir to combine with the chicken juices. Cook until it starts to bubble, then add the chicken pieces back to the pan and coat in the sauce.
- If needed, add a ¼ cup of water to the sauce in the pan to thin it out before pouring it over the chicken when serving.
- To assemble the rice bowl, start with cooked brown rice, then top with sliced radishes and diced avocado. Slice the cooked chicken thighs into thin pieces and place on top.
- Drizzle over extra honey soy sauce and garnish with spring onion, sesame seeds, and mayo of your choice.
Notes
- This recipe is perfect to use up whatever vegetables you have in your fridge: capsicum, edamame, carrot and cucumber are more great options.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 517Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 184mgSodium: 2089mgCarbohydrates: 37gFiber: 5gSugar: 14gProtein: 42g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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