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Sweet Soy Chicken Rice Bowl

This dish features pan-seared chicken glazed with a caramelized soy and honey sauce, served over steamed rice. The chicken develops a sticky, glossy exterior with a tender interior, while the rice acts as a neutral base to absorb the rich flavors of the glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cups white rice rinsed
  • 3 tablespoons soy sauce low sodium preferred
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon vegetable oil
  • to taste salt and pepper

Equipment

  • Skillet or frying pan
  • Rice cooker or pot
  • Measuring spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Begin by cooking the rice in a rice cooker or pot according to package instructions, ensuring it is fluffy and hot before serving.
  2. While the rice cooks, pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  3. 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
  4. 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
  5. 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.
  6. 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.