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Easy Chicken Rice Bowl

This chicken rice bowl features tender thigh pieces coated in cornstarch and seared until golden, then tossed in a sweet and tangy soy glaze. The chicken sits on fluffy jasmine rice with crisp cucumber, shredded carrot, edamame, and green onions. Ready in about 35 minutes, it is a balanced weeknight dinner that works for busy families and easy lunch prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 lb boneless, skinless chicken thighs cut into 1 inch pieces
  • 1 tbsp cornstarch
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
For the Sweet Soy Glaze
  • 1/3 cup low sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
For the Rice
  • 1 1/2 cups jasmine rice
  • 2 1/4 cups water
  • 1/2 tsp fine sea salt
For the Bowls
  • 1 cup shelled edamame cooked according to package directions and cooled
  • 1 cup English cucumber sliced into half moons
  • 1 medium carrot shredded
  • 2 green onions thinly sliced
  • 1 tsp toasted sesame seeds

Equipment

  • 1 Large skillet with lid browns the chicken and holds the glaze
  • 1 Medium saucepan with tight lid cooks the rice evenly
  • 1 Fine mesh strainer rinses the rice and drains the edamame
  • 1 Small whisk blends the cornstarch slurry smoothly
  • 1 Vegetable peeler shreds the carrot into thin ribbons
  • 1 Instant read thermometer For checking chicken and reheated portions

Method
 

  1. Rinse the rice. Bring it to a boil with the water and rice salt, cover, and simmer on low for 15 minutes. Rest off the heat for 10 minutes. Prepare the chicken and vegetables while the rice cooks.
  2. Pat the chicken dry and toss with the chicken cornstarch, salt, and pepper. Heat vegetable oil in a large skillet and sear the chicken for about 5 to 6 minutes, turning as needed. Continue cooking until the thickest pieces reach 165°F (74°C); work in batches if crowded.
  3. Whisk the soy sauce, honey, rice vinegar, garlic, and ginger. Add to the chicken and simmer for 1 minute.
  4. Mix the glaze cornstarch with 2 tablespoons cold water. Stir again just before gradually adding to the skillet; simmer for 1 to 2 minutes until glossy.
  5. Toss the chicken in the glaze and cook 30 seconds more. Remove from the heat and stir in the toasted sesame oil. Rest for 2 minutes.
  6. Cook the edamame according to its package instructions, then drain and cool. Fluff and divide the rice among four bowls; add chicken, edamame, cucumber, carrot, green onions, and sesame seeds.
    7. Pat the chicken dry before coating it so it browns and crisps instead of steaming.

Notes

  • Use low sodium soy sauce so the glaze stays savory, not salty.
  • Keep the cucumber and carrot separate until serving to prevent soggy vegetables.
  • Cook the chicken in batches if your skillet is crowded.
Storage: Refrigerate the chicken, rice, and vegetables promptly in separate airtight containers for up to 3 days. Freeze cooked chicken and rice for up to 2 months. Reheat chicken and rice to 165°F (74°C), and add fresh vegetables after reheating.
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