Soy-Ginger Chicken and Rice Bowl

Name: Soy-Ginger Chicken and Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup white rice (uncooked, rinsed); 2.25 cup water (for cooking rice); 1 pinch salt (for rice); 600 g chicken thigh (boneless, skinless, cut into bite-sized pieces); 3 tbsp soy sauce; 1 tbsp ginger (grated); 4 pcs garlic (cloves, minced); 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp vegetable oil; 200 g broccoli (cut into small florets); 1 pcs cucumber (small, thinly sliced); 2 pcs green onion (sliced, for garnish); 1 tsp sesame seeds (toasted, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Tender, juicy chicken thighs glazed in a zingy soy-ginger sauce, served over fluffy steamed rice with crisp steamed broccoli and quick-pickled cucumbers. A wholesome, balanced bowl that comes together faster than takeout and tastes fresh and vibrant.

PREP

15m

COOK

25m

SERVES

1 BOWL

625 cal

SERVINGS

METHOD · 8 STEPS

prep · ~25 min
Cook the rice.
1.Rinse 1.5 cups white rice in cold water until water runs clear.
2.Combine rice, 2.25 cups water, and 1 pinch salt in a saucepan.
3.Bring to a boil, then cover, reduce heat to low, and steam for 15 minutes.
4.Turn off heat and let rest covered for 10 minutes, then fluff with a fork.
prep
Quick-pickle the cucumbers.
Toss thinly sliced cucumber with 1 tablespoon rice vinegar and 1 pinch salt in a small bowl. Set aside to soften while you cook.
steam · ~4 min
Steam the broccoli.
Place broccoli florets in a steamer basket over simmering water. Cover and steam for 4 minutes until bright green and just tender. Set aside.
TIPDon't overcook—broccoli should stay slightly crisp for the best texture in the bowl.
mix
Mix the soy-ginger sauce.
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon grated ginger, minced garlic, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil until combined.
fry · ~6 min
Cook the chicken.
1.Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
2.Add chicken pieces in a single layer and cook undisturbed for 3 minutes until golden on the bottom.
3.Flip and cook another 3 minutes until nearly cooked through.
TIPDon't crowd the pan—cook in batches if needed. Crowding steams the chicken instead of browning it.
simmer · ~3 min
Glaze the chicken.
Pour the soy-ginger sauce into the skillet with the chicken. Let it bubble and reduce for 2 to 3 minutes, tossing the chicken to coat every piece. The sauce will thicken into a glossy glaze. Remove from heat.
TIPWatch the heat—if the sauce reduces too fast, it can burn. Medium heat is your friend here.
assemble
Assemble the bowls.
1.Divide steamed rice evenly among 4 bowls.
2.Top with glazed soy-ginger chicken and steamed broccoli.
3.Add a portion of quick-pickled cucumbers on the side.
4.Scatter sliced green onions and toasted sesame seeds over the top.
serve
Serve immediately while warm.

PRO TIPS

What to keep in mind.

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

1
To prevent the chicken from steaming, pat the pieces dry with paper towels before adding them to the hot pan.
2
For the most flavor, grate fresh ginger and use freshly minced garlic rather than pre-made pastes.
3
Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and golden.
4
Let the chicken rest for 1 minute after glazing so the sauce sets and clings to each piece.
5
Slice cucumber paper-thin for the quick pickle so it softens quickly and absorbs the vinegar.
6
Fluff the rice with a fork after resting to keep the grains separate and light.

RECIPE VARIATIONS