Description
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.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), 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 (divided)
- 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
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
