Name: Glazed Chicken Rice Bowl with Broccoli & Cucumber
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired / Fusion
Ingredients: For the Chicken & Glaze:; 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons honey; 1 tablespoon rice vinegar; 1 garlic clove, minced; 1 teaspoon freshly grated ginger; 1 tablespoon olive oil; Salt and pepper, to taste; For the Rice Bowl:; 1 cup uncooked rice (white or brown); 2 cups water or chicken broth (for extra flavor); For the Vegetables:; 1 head broccoli, cut into small florets; 1 cucumber, thinly sliced; (Optional) Sesame seeds and chopped green onions for garnish

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Imagine tender, juicy chicken coated in a sweet and savory glaze, served over fluffy rice with crisp-tender broccoli and refreshing cucumber. This Glazed Chicken Rice Bowl is the perfect balance of flavors and textures—hearty, fresh, and satisfying. Whether you’re meal prepping, looking for a quick weeknight dinner, or just craving a wholesome meal, this dish is about to become your new go-to. Trust me, you’ll love every bite!

Why You’ll Love Glazed Chicken Rice Bowl

Versatile

Perfect for lunch, dinner, or meal prep—it’s a balanced meal in one bowl!

Budget-Friendly

Uses simple ingredients that won’t break the bank while delivering restaurant-quality flavor.

Quick and Easy

Cooks in under 30 minutes, making it a stress-free meal for busy days.

Customizable

Switch up the veggies, use different proteins, or tweak the glaze to your liking.

Crowd-Pleasing

A delicious, family-friendly meal that everyone will love—kids included!

Glazed Chicken Rice Bowl with Broccoli & Cucumber

Ingredients

Ingredients in Glazed Chicken Rice Bowl

This dish is made with simple, wholesome ingredients, but the combination is absolutely irresistible.

Chicken Breasts or Thighs: The star of the dish! Juicy, tender, and the perfect base for that sticky glaze.

Soy Sauce: Brings that deep umami flavor and rich saltiness.

Honey or Brown Sugar: Balances out the soy sauce with a touch of sweetness.

Garlic & Ginger: These aromatics infuse the chicken with bold, irresistible flavor.

Rice Vinegar: Adds a hint of tanginess to balance the glaze.

Cornstarch: Helps thicken the glaze to coat the chicken perfectly.

Cooked White or Brown Rice: The hearty base that soaks up all the delicious sauce.

Broccoli: Lightly steamed for a vibrant, crisp-tender texture.

Cucumber: Fresh, crunchy, and adds a refreshing contrast to the rich chicken.

Sesame Seeds & Green Onions: For that final burst of flavor and crunch!

Instructions

Prepare the Rice

Cook your white or brown rice according to package instructions. Fluff with a fork and set aside.

Cook the Broccoli

Lightly steam the broccoli until it’s bright green and tender-crisp, about 3-4 minutes. You want it to stay fresh and slightly crunchy.

Make the Glaze

In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, minced garlic, and ginger. In a separate bowl, mix cornstarch with a little water to make a slurry.

Cook the Chicken

Heat a pan over medium-high heat and cook the chicken until golden brown on both sides. Pour the glaze over the chicken, then stir in the cornstarch slurry. Simmer until the sauce thickens and coats the chicken beautifully.

Assemble the Rice Bowl

Scoop warm rice into bowls, then top with glazed chicken, steamed broccoli, and fresh cucumber slices. Drizzle any extra sauce over everything for extra flavor!

Garnish & Serve

Sprinkle with sesame seeds, chopped green onions, or a squeeze of lime for that final touch of freshness.

Nutrition Facts

Servings: 2-3
Calories per serving: 450-500

Notes: Nutrition values depend on the choice of ingredients and serving size.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Glazed Chicken Rice Bowl

With Extra Veggies: Add shredded carrots, bell peppers, or avocado for more texture.
Spicy Kick: Drizzle with sriracha or sprinkle red pepper flakes.
Low-Carb Option: Swap the rice for cauliflower rice or quinoa.

Additional Tips

Use Chicken Thighs: They stay extra juicy and flavorful.
Make It Ahead: The glaze and chicken can be made in advance for easy meal prep.
Don’t Overcook the Broccoli: Keep it slightly crisp for the best texture.

FAQ’s

1. Can I use a different protein?

Yes! Try shrimp, tofu, or beef instead of chicken.

2. How do I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce.

3. Can I use frozen broccoli?

Absolutely! Just steam it as you would fresh broccoli.

4. What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days.

5. Can I reheat this dish?

Yes! Reheat in a pan over low heat or in the microwave for 1-2 minutes.

6. What type of rice works best?

Jasmine, basmati, or brown rice all work well for this recipe.

7. Can I skip the cornstarch?

Yes, but the sauce will be thinner. Try reducing it longer for thickness.

8. How can I make it extra saucy?

Double the sauce ingredients for extra glaze!

9. Can I add nuts for crunch?

Yes! Cashews or chopped peanuts would be delicious.

10. Can I make this dish spicy?

Add chili flakes, hot sauce, or a drizzle of chili oil for heat.

Conclusion

This Glazed Chicken Rice Bowl is everything you want in a meal—sweet, savory, fresh, and satisfying. It’s quick to make, packed with flavor, and perfect for any occasion. Whether you’re cooking for yourself or sharing with family, this dish is a winner every single time. Enjoy!

Glazed Chicken Rice Bowl with Broccoli & Cucumber

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Author: Grace Sullivan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Dish / Rice Bowl
Method: Pan-Cooking / Steaming
Cuisine: Asian-Inspired / Fusion
Diet: Gluten Free

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Description

This Glazed Chicken Rice Bowl features tender, caramelized chicken glazed with a savory-sweet sauce served over a bed of steamed rice. Crisp broccoli and refreshing cucumber slices add color and crunch, creating a balanced, healthy meal perfect for lunch or dinner.

Instructions

Prepare the Rice:
- Rinse the rice under cold water. In a medium saucepan, combine the rice and water (or broth). Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and liquid is absorbed (about 15 minutes for white rice, longer for brown).
Marinate the Chicken:
- In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Season the chicken pieces with salt and pepper, then toss with the glaze mixture. Allow marinating for 10 minutes (if time permits).
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for 5–7 minutes on each side or until the chicken is fully cooked and nicely glazed, stirring occasionally to coat with the sauce.
Prepare the Vegetables:
- While the chicken cooks, steam or blanch the broccoli florets for 3–4 minutes until they’re bright green and tender-crisp.
- Slice the cucumber into thin rounds or half-moons. They will add a fresh, cooling contrast to the warm chicken and rice.

Assemble the Rice Bowl:
- Divide the cooked rice between bowls. Top with the glazed chicken, steamed broccoli, and fresh cucumber slices.
- Drizzle any remaining sauce over the bowl and garnish with sesame seeds and green onions if desired.

Notes

For a gluten-free version, substitute soy sauce with tamari.
Feel free to add a dash of chili flakes or sriracha for a spicy kick.
The recipe is versatile—swap out the broccoli with other greens or add a mix of vegetables for extra color and nutrition.