Description
A quick and flavorful Asian-inspired rice bowl featuring tender chicken glazed in a sweet soy sauce, served over fluffy rice with fresh, crunchy vegetables for a balanced meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup sliced radishes
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the marinade.
- Add chicken pieces to the marinade, toss to coat, and let sit for 10 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
- Pour any remaining marinade into the skillet and simmer for 2-3 minutes until the sauce thickens and coats the chicken.
- Divide cooked rice among bowls. Top with sweet soy chicken, shredded carrots, sliced cucumber, radishes, and green onions.
- Garnish with sesame seeds and serve immediately.
Notes
You can customize the seasonings to taste.