Honey Garlic Chicken Thighs & Rice
Glossy, sticky, weeknight-fast.
$15.39 total
Ingredients & Cost Breakdown
| 1.5 lb chicken thighs | $8.80 |
| 1.5 cups rice | $0.63 |
| 3 tbsp honey | $0.52 |
| 4 cloves garlic | $0.65 |
| 3 tbsp soy sauce | $0.34 |
| 1 tbsp vinegar | $0.17 |
| 1 cup broccoli florets | $1.72 |
| Cornstarch, sesame oil/seeds | $0.46 |
| Cornbread, side | $2.10 |
| Total | $15.39 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken thighs
- 1.5 cups rice
- 3 tbsp honey
- 1 head garlic
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 cup broccoli florets
- Cornstarch, sesame oil/seeds
- Cornbread, side
How to Make It
- Cook rice according to package directions.
- Sear chicken thighs in a hot skillet, 5–6 minutes per side until cooked through; remove.
- Whisk honey, garlic, soy sauce, and vinegar in the same skillet; simmer 2 minutes until glossy.
- Steam or microwave broccoli until just tender.
- Slice chicken, toss in the glaze, and serve over rice with broccoli.
- Serve with cornbread on the side.
No-Time-For-That Tip: Let the skillet get properly hot before the chicken goes in — that's the golden sear, not a sad gray steam-boil.
Gear for this recipe
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