Why I Keep Coming Back to This Dish
This isn’t about quickweeknight dinners or Instagram-perfect plating. It’s more about the smell—caramelized soy, that faint burn of honey, garlic mellowing into a smoky warmth when it hits the pan. I cook this when I want to burn off stress and replace it with the smell of something honest. No fancy ingredients, just chicken, rice, and a moment to breathe.
Right now, these bowls feel especially relevant. Maybe it’s the way they scramble comfort and hustle. Or how the sticky glaze pulls you in despite the busy week. I don’t know, I just keep returning to it, even if I forget the exact recipe because the memory of that smell still lingers.
Sweet Soy Chicken Rice Bowl
Ingredients
Equipment
Method
- Begin by cooking the rice in a rice cooker or pot according to package instructions, ensuring it is fluffy and hot before serving.
- While the rice cooks, pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat until shimmering, then add the chicken pieces. Cook, turning occasionally, until they develop a golden-brown crust, about 5-7 minutes.4 boneless, skinless chicken thighs
- Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Then pour in the soy sauce and honey, stirring to coat the chicken evenly.4 boneless, skinless chicken thighs
- Let the sauce simmer, stirring frequently, until it thickens and becomes glossy, about 3-4 minutes. The chicken should be fully cooked and coated in the sticky glaze.
- Serve the glazed chicken over the steamed rice, drizzling any extra sauce from the skillet. Garnish as desired and enjoy with your favorite vegetables or sides.
Some days you just need to get that sticky, sweet-salty sauce on your fork and call it lunch. Doesn’t matter if the world’s falling apart, really. These bowls, they just sit there—waiting for you to scoop up everything good.