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Glazed Chicken Rice Bowl with Broccoli & Cucumber

Glazed Chicken Rice Bowl with Broccoli & Cucumber
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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.

Ingredients

Units Scale

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

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.

Nutrition

Find it online: https://www.cookflash.com/glazed-chicken-rice-bowl-with-broccoli-cucumber/