Honey Garlic Chicken with Coconut Rice (One-Skillet, Gluten-Free)

This Thai-inspired Honey Garlic Chicken with Coconut Rice brings together sweet, savory, spicy and fresh flavors in one delicious skillet dinner. The chicken is garlicky, gingery and lightly sweet, while the coconut rice is creamy, fragrant and infused with fresh lime and shredded coconut. Tender green beans and sweet corn add freshness and a little crunch, creating a tasty contrast of flavors and textures throughout

Recipe Highlights

• Ready in under an hour
• One-skillet meal — chicken, coconut rice and vegetables cook together.
• Thai-inspired flavors — honey, garlic, ginger, jalapeño, lime and fish sauce create a sweet, savory and lightly spicy flavor.
• Creamy coconut rice — coconut milk and shredded coconut add rich coconut flavor and texture.
• Complete meal — chicken, rice, and vegetables, there is no need to add anything else.
• Gluten-free — made with naturally gluten-free ingredients when using gluten-free fish sauce. (some modern or commercial brands may add wheat-based ingredients, flavorings, or suffer from cross-contamination)

Ingredients and Easy Substitutions

Chicken: Bone-in chicken thighs add extra flavor to the coconut rice and sauce. You can substitute boneless, skinless chicken thighs or chicken breasts. If using boneless chicken, replace the water with gluten-free chicken broth for more flavor.

Vegetables: Green beans and fresh corn add great color, texture and sweetness. You can substitute carrots, bell peppers, mushrooms, zucchini or broccoli. For the best balance, stick with two vegetables so they don’t overwhelm the coconut rice.

Coconut milk: Use full-fat canned coconut milk for the creamiest rice and richest flavor.

Rice: Long-grain white rice works best. Basmati or jasmine rice are both excellent choices.

Shredded coconut: Unsweetened shredded coconut adds another layer of coconut flavor and makes the rice extra special. You can leave it out if you don’t have any.

Fish sauce: Fish sauce provides saltiness and savory depth. If you can’t have fish sauce use gluten-free Tamari sauce. It will not give you same flavor but it helps.

Jalapeño: Add more or less depending on how much heat you like. For a milder dish, use one jalapeño or omit it.

My Tips for the Best Honey Garlic Chicken

Sear the chicken well. Brown the chicken on both sides before adding the coconut milk. This develops much more flavor than simply adding the chicken directly to the skillet.

Keep some chicken above the rice. When you add the rice, arrange most of the chicken pieces so they sit partially on top. The exposed chicken will brown and crisp as it bakes.

Don’t skip the lime. Lime juice and zest cut through the richness of the coconut milk and freshens the entire dish.

Use a large ovenproof skillet. The rice needs room to cook evenly, and the chicken should sit comfortably without overcrowding.

Watch the rice near the end. Cooking time can vary slightly depending on the skillet, oven and rice. The rice should be tender and most of the liquid absorbed when the dish is finished.

Serving Suggestions

This honey garlic chicken is a complete meal on its own, but a few fresh toppings make it even better. Try:

• Fresh Thai basil
• Thinly sliced green onions
• Fresh lime wedges
• Extra chopped jalapeño for heat
• A sprinkle of unsweetened shredded coconut

Storing and Reheating

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat: Reheat gently in the microwave or in a covered skillet over medium-low heat. Add a splash of water or gluten-free chicken broth if the coconut rice has thickened.

Freezing: The chicken freezes well, but the texture of the coconut rice and vegetables may soften after thawing. For the best texture, enjoy this dish fresh or refrigerated.

If you like Thai food, have a look my collection of gluten-free Thai recipes. I especially love the Easy Thai Cashew Chicken Ramen.

Recipe Notes

• This recipe makes 4 servings.
• Use bone-in chicken thighs for the most flavorf.
• If using boneless chicken, replace the water with gluten-free chicken broth.
• For a milder dish, reduce or omit the jalapeño.
• Use certified gluten-free fish sauce if cross-contact is a concern.
• Basmati and jasmine rice both work well in this recipe. (Be sure the rice is processed in gluten-free facility)

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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