This sticky glazed chicken bowl is a balanced, comforting meal that brings together tender chicken, fluffy rice, and vibrant vegetables in a lightly sweet and savory glaze. It’s quick enough for a weeknight dinner yet satisfying enough to feel special.
Why You’ll Love This Recipe
You’ll appreciate how this recipe delivers big flavor with simple ingredients and minimal prep. The honey-soy glaze creates a deliciously sticky coating on the chicken, while the asparagus and mushrooms add freshness and texture. It’s a complete bowl meal that feels wholesome, filling, and customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts (about 400 g total), cut into bite-sized cubes
Salt, to taste
Black pepper, to taste
1 tablespoon soy sauce
1 tablespoon honey
1 garlic clove, finely minced
1 red bell pepper, chopped
1 cup mushrooms, sliced
1 tablespoon butter or olive oil
1 cup jasmine or basmati rice (uncooked)
2 cups water
Salt for rice water
6 to 8 fresh asparagus spears, trimmed
2 tablespoons fresh parsley or chives, chopped (for garnish)
Optional: 1 teaspoon fresh lemon juice
Directions
Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and set aside.
Bring a pot of lightly salted water to a boil. Add the asparagus spears and blanch for 3 to 4 minutes until bright green and just tender. Drain immediately and set aside. If using, lightly sprinkle with lemon juice.
In a small bowl, mix the soy sauce, honey, minced garlic, and a pinch of black pepper to form the glaze.
Heat half of the butter or olive oil in a skillet over medium-high heat. Add the chicken cubes, season lightly with salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, until golden and fully cooked.
Pour the glaze over the chicken and stir well. Cook for an additional 1 to 2 minutes until the sauce thickens and coats the chicken with a sticky finish. Remove from heat.
In a separate pan, heat the remaining butter or olive oil over medium heat. Add the mushrooms and chopped bell pepper. Sauté for 6 to 7 minutes until tender and lightly browned. Season with salt and pepper to taste.
To assemble, divide the rice between two bowls. Top with glazed chicken, sautéed mushrooms and peppers, and asparagus spears. Finish with chopped parsley or chives.
For a spicy version, add a pinch of chili flakes or a small amount of hot sauce to the glaze.
For a vegetarian option, replace the chicken with firm tofu cubes and pan-sear until golden before glazing.
For extra richness, drizzle a small amount of sesame oil over the finished bowl.
You can also swap asparagus for green beans or broccoli depending on what you have on hand.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the glaze, or microwave in short intervals until warmed through. Store rice separately if possible to maintain the best texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and will result in an even juicier texture.
What type of rice works best for this bowl?
Jasmine or basmati rice is ideal, but long-grain white rice or brown rice can also be used with adjusted cooking time.
Is this recipe very sweet?
The sweetness is mild and balanced by the soy sauce, but you can reduce the honey slightly if preferred.
Can I make this recipe ahead of time?
Yes, you can prepare all components ahead and assemble just before serving.
How do I prevent the glaze from burning?
Keep the heat at medium-high and stir constantly once the glaze is added, as honey can caramelize quickly.
Can I add more vegetables?
Absolutely. Zucchini, snap peas, or carrots are great additions.
Is this dish suitable for meal prep?
Yes, it holds up well for meal prep when stored properly in the refrigerator.
Can I freeze this dish?
The chicken and vegetables can be frozen, but freshly cooked rice is recommended for best texture.
What can I use instead of soy sauce?
You can use a soy-free alternative with similar saltiness if needed.
How do I keep the asparagus bright green?
Avoid overcooking and immediately draining after blanching helps preserve its color and texture.
Conclusion
This sticky glazed chicken bowl with asparagus, mushrooms, and rice is a simple yet flavorful meal that fits perfectly into busy schedules. With its balanced ingredients and adaptable nature, it’s a recipe you can return to again and again for a satisfying homemade bowl.
This sticky glazed chicken bowl pairs tender, flavorful chicken with sautéed mushrooms, blanched asparagus, and fluffy jasmine rice—all coated in a sweet and savory soy-honey glaze for a balanced and comforting meal.
2 tablespoons fresh parsley or chives, chopped (for garnish)
Optional: 1 teaspoon fresh lemon juice
Instructions
Rinse the rice until the water runs clear. In a pot, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
Blanch asparagus in boiling salted water for 3–4 minutes until tender and bright green. Drain and set aside. Optional: drizzle with lemon juice.
In a small bowl, whisk together soy sauce, honey, minced garlic, and black pepper to create the glaze.
Heat half the butter or olive oil in a skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through.
Pour glaze over the chicken and stir. Cook for 1–2 minutes until sauce thickens and becomes sticky. Remove from heat.
In a separate pan, heat remaining butter or oil. Sauté mushrooms and chopped bell pepper for 6–7 minutes until tender and browned. Season with salt and pepper.
To serve, divide cooked rice into two bowls. Top with glazed chicken, sautéed vegetables, and asparagus. Garnish with parsley or chives.
Notes
Add chili flakes or hot sauce to glaze for a spicy kick.
Use tofu instead of chicken for a vegetarian version.
Drizzle with sesame oil before serving for added flavor.
Substitute asparagus with green beans or broccoli if preferred.
Store rice separately for better texture during reheating.
