Description
Restaurant-style chicken rice bowls with tender, glazed chicken over fluffy jasmine rice. Savory-sweet sticky sauce, aromatic garlic-ginger flavor, and steamed broccoli deliver a balanced, customizable meal in under 30 minutes.
Ingredients
1.5 lbs chicken breast or thighs, cut into 1-inch cubes
2 cups jasmine rice, rinsed
1/3 cup low sodium soy sauce (Tamari for gluten-free)
1/4 cup honey
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons cornstarch (divided)
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil (high smoke point)
2 cups broccoli florets, lightly steamed
Instructions
Preheat oven to 375°F (190°C) for alternative method. Heat vegetable oil in a skillet over medium-high heat. Toss chicken cubes with 1 tablespoon cornstarch, then sear until golden (4-5 minutes).
Whisk soy sauce, honey, garlic, ginger, and 1 tablespoon sesame oil in a bowl. Add cornstarch slurry (1 tablespoon cornstarch + 2 tbsp water). Bring to boil and thicken for 1-2 minutes.
Cook jasmine rice according to package instructions. Steam broccoli florets for 3-4 minutes until tender-crisp.
Simmer glazed chicken with sauce for 30 seconds to coat. Divide over rice bowls with broccoli and drizzle with sauce.
Notes
Use Tamari for gluten-free option. Substitute avocado oil or peanut oil for high smoke point oil. Customize with additional steamed veggies (bell peppers, carrots). Add sesame seeds or scallions as garnish.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Searing and Steaming
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 25g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg