Soy ginger chicken rice bowl
A soy ginger chicken rice bowl pairs browned chicken thigh and bright broccoli with a sticky honey and soy glaze over fluffy rice. It is balanced and flavorful and takes 30 minutes. Everything cooks in one pan beside the rice.
- 30 minTotal time
- 2Servings
- 660kcal / serving
- 40 gProtein
The science: why this works
Why chicken thighs stay juicy
Thighs have more fat and connective tissue than breasts, so they stay tender even if cooked a little longer. They are done when no pink remains, the juices run clear and they reach 165°F (74°C).
Learn: Bone-in or boneless →Why the glaze turns sticky
Honey and soy sauce contain sugar and salt. As they reduce in the pan, water cooks off and the sugars thicken into a glaze. Watch the pan, because the sugar can burn quickly.
Learn: Soy and mirin glaze browns fast →Why the broccoli stays bright green
Four minutes in a hot pan cooks broccoli until just tender and still vivid green. Longer heat breaks down the color and makes it dull and soft. Adding it after the chicken browns keeps it crisp.
Learn: Keeping greens bright →Soy ginger chicken rice bowl
30 minutes · 2 servings · Fusion · Main course
Ingredients
Makes 2 servings
- 200 grice
- 400 mlwater
- 300 gboneless chicken thigh, cut into 2 cm pieces
- 200 gbroccoli, cut into small florets
- 2 tbspsoy sauce
- 1 tbsphoney
- 1 tspgrated ginger
- 2 clovesgarlic, chopped
- 1 tbspvegetable oil
- 2green onions, sliced
Method
Tips for the best result
- Cut the chicken into even pieces so it cooks at the same pace.
- Use a thermometer to confirm the chicken reaches 165°F (74°C).
- Add the soy sauce and honey near the end to avoid burning the sugar.
Swaps
- Swap chicken thigh for chicken breast, cooked to 165°F (74°C) and watched closely to avoid drying out.
- Swap honey for maple syrup for a similar sweetness.
- Swap broccoli for green beans or bok choy.
Storing and reheating
Cool rice and chicken quickly and refrigerate within 2 hours. Eat within 3 to 4 days, reheating until steaming hot, reaching 165°F (74°C). Rice should be eaten within 1 to 2 days.
Soy ginger chicken rice bowl: questions
Can I use chicken breast instead of thigh?
Yes, but it dries out faster. Cut it into even pieces and cook only until it reaches 165°F (74°C). Thigh is more forgiving.
How do I make the sauce thicker?
Cook it for another minute or two so more water evaporates. The sugars will thicken and cling to the chicken. Watch closely to avoid burning.
How do I know the chicken is done?
It should have no pink inside, juices running clear and a reading of 165°F (74°C). Cut the biggest piece open to check.
Can I meal prep this bowl?
Yes, store the rice and chicken in the fridge for up to 3 days. Reheat until steaming hot. Eat rice sooner rather than later.
