Name: Ginger Soy Glazed Chicken & Veggie Rice Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces); 1 1/2 cups uncooked jasmine rice; 3 cups water; 2 tablespoons neutral oil (such as canola or avocado oil); 1/3 cup low-sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey; 2 tablespoons fresh ginger (grated); 4 cloves garlic (minced); 2 cups broccoli florets; 1 red bell pepper (sliced); 4 green onions (sliced)

Ginger Soy Glazed Chicken & Veggie Rice Bowl

FrozenRadish9573

This Ginger Soy Glazed Chicken & Veggie Rice Bowl is a powerhouse of flavor and nutrition—perfect for a muscle-building dinner. Juicy, bite-sized chicken thighs are seared and tossed with broccoli and bell pepper, then coated in a vibrant ginger-soy glaze that balances savory, sweet, and tangy notes. Steamed jasmine rice soaks up all the delicious sauce, and a shower of fresh green onions adds color and crunch. Inspired by Asian fusion cuisine, this bowl comes together quickly, is full of texture, and delivers a satisfying 45g of high-quality protein per serving. Simple, bold, and guaranteed to excite your taste buds!

Ingredients

Instructions

Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam covered for 10 minutes.
While rice cooks, in a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the glaze.
Season chicken thighs lightly with salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
In the same skillet, add remaining tablespoon oil. Stir-fry broccoli and bell pepper for 3-4 minutes until just tender and vibrant.
Return chicken to the skillet. Pour the glaze over chicken and vegetables, stirring to coat. Simmer for 2-3 minutes until sauce slightly thickens and everything is glossy and well-coated. Taste and adjust seasoning with more soy sauce or vinegar, if needed.
Fluff rice with a fork and divide among bowls. Top each with chicken and veggie mixture. Sprinkle with sliced green onions and serve immediately.