Soy-Garlic Chicken and Rice Bowl

Name: Soy-Garlic Chicken and Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken thigh (boneless, skinless, cut into bite-sized pieces); 1.5 cup basmati rice (rinsed and soaked for 15 minutes); 3 tbsp soy sauce (low-sodium preferred); 8 pcs garlic (cloves, minced); 2 tbsp honey; 1 tbsp sesame oil; 1 tbsp oil (for cooking); 1 tbsp rice vinegar; 1 tsp cornstarch (mixed with 2 tbsp water); 1 inch ginger (piece, grated); 0.25 tsp salt; 1 pinch black pepper; 1 pinch red chili flakes (optional, for garnish); 3 pcs green onion (sliced, for garnish); 1 tsp sesame seeds (for garnish); 2.25 cup water (for cooking rice)

RATING

0.0/5

TASTE SCORE

9/10

Tender, juicy chicken thighs glazed in a sticky soy-garlic sauce served over fluffy steamed rice. A quick, satisfying weeknight bowl packed with savory-sweet flavor and ready in just 30 minutes.

PREP

10m

COOK

20m

SERVES

1 BOWL

642 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Rinse and soak the rice.
1.Rinse 1.5 cups basmati rice under cold water until water runs clear.
2.Soak in fresh water for 15 minutes, then drain well.
boil · ~17 min
Cook the rice.
1.Bring 2.25 cups water to a boil in a medium saucepan.
2.Add drained rice and 1 pinch salt, stir once, and return to a boil.
3.Reduce heat to low, cover, and simmer for 12 minutes.
4.Turn off heat and let rest covered for 5 minutes. Fluff with a fork.
TIPDon't lift the lid during cooking—steam is what finishes the rice.
mix · ~2 min
Make the soy-garlic sauce.
1.In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
2.Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) until smooth.
3.Season with 1 pinch black pepper.
prep · ~2 min
Season the chicken.
Pat the chicken thigh pieces dry with paper towels. Season with the measured salt.
saute · ~7 min
Sear the chicken.
1.Heat oil in a large skillet or wok over medium-high heat.
2.Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden.
3.Flip and cook another 2-3 minutes until nearly cooked through.
TIPDon't crowd the pan—cook in batches if needed to get a good sear.
saute · ~1 min
Add garlic and ginger.
1.Push chicken to one side of the skillet.
2.Add minced garlic and grated ginger to the empty space.
3.Sauté for 30-45 seconds until fragrant.
TIPWatch carefully—garlic burns fast and turns bitter.
simmer · ~2 min
Glaze the chicken with sauce.
1.Pour the soy-garlic sauce over the chicken.
2.Toss everything together and cook for 1-2 minutes.
3.Sauce will thicken and coat the chicken pieces—toss continuously to avoid burning.
assemble · ~1 min
Assemble the bowls.
1.Divide the steamed rice among 4 bowls.
2.Top with the glazed soy-garlic chicken.
3.Spoon any remaining sauce from the pan over the chicken.
garnish
Garnish and serve.
Sprinkle sliced green onions, sesame seeds, and optional red chili flakes over each bowl. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken thighs thoroughly dry before seasoning to ensure a golden-brown sear.
2
Soaking basmati rice for 15 minutes helps each grain cook evenly and stay fluffy.
3
Don't lift the lid while rice simmers—trapped steam is essential for perfect texture.
4
Cook chicken in a single layer; overcrowding steams the meat instead of searing it.
5
Stir the sauce continuously in the final step to prevent it from sticking or burning.
6
Make the full batch of sauce and reserve half to drizzle over bowls at serving.

RECIPE VARIATIONS