Honey garlic chicken
Tender chicken pieces coated in a sticky sweet and savoury sauce served over fluffy rice.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Chicken breast filletsuse 650g | £6.241.2kg · £0.52 per 100g | 4 × £2.75210g · £1.31 per 100g |
| Golden syrupuse 100ml | £1.72750g · £0.23 per 100g | £1.80700g · £0.26 per 100g |
| Soy sauceuse 60ml | £0.57150ml · £0.38 per 100ml | £0.55150ml · £0.37 per 100ml |
| Onionpack 1kg · use 1 | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Rice (long grain)pack 1kg · use 300g | £1.85£0.19 per 100g | £1.39£0.14 per 100g |
| Basket total (full packs) | £11.36 | £15.69 |
| Cost of what this recipe uses | £4.56 | £9.57 |
| Per serving | £1.14 | £2.39 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Trim any excess fat from the chicken breast fillets. Slice the onion into thin half-moons. Rinse the rice under cold water and drain well. Season the rice with a pinch of salt and set aside.
- Place the rice in a large saucepan with 600ml of water. Bring to the boil, then reduce the heat to low, cover with a lid, and simmer for 12-15 minutes, or until the water has been absorbed and the rice is tender. Fluff with a fork and set aside.
- In a small bowl, whisk together the golden syrup, soy sauce, and 1 tbsp of vegetable oil. Set aside.
- Heat 1 tbsp of vegetable oil in a large frying pan over medium heat. Season the chicken with salt and black pepper. Add the chicken to the pan and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced onion and cook for 3-4 minutes, or until softened and translucent. Add the honey garlic sauce to the pan and stir well to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
- Return the chicken to the pan and coat it in the honey garlic sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has thickened. Taste and adjust the seasoning if needed.
- Divide the cooked rice among four serving plates. Top each plate with a piece of honey garlic chicken. Serve immediately.
Tips
- To make this recipe cheaper, swap the chicken breast for chicken thighs. To batch-cook and portion it for the week, cook the rice and chicken separately, then portion them into containers. Reheat the rice and chicken together in the microwave or on the hob, stirring occasionally, until steaming hot throughout. Follow the Food Standards Agency guidelines for reheating and storage.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Golden syrup · about 297g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Soy sauce · about 440ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Rice (long grain) · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).