Ingredients
FOR THE RICE
• 1 ½ cups long-grain white rice
• 3 cups water
• ½ teaspoon salt
FOR THE CHICKEN
• 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
FOR THE GLAZE
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons packed light brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 garlic cloves, finely minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
FOR SERVING
• 2 cups steamed broccoli, carrots, edamame, or mixed vegetables
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, optional
• 1 small cucumber, thinly sliced, optional
Instructions
1. Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs mostly clear.
2. Add the rinsed rice, water, and ½ teaspoon salt to a medium saucepan. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and cook for 15 to 18 minutes, or until the water has been absorbed. Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork.
4. Pat the chicken dry and cut it into 1-inch pieces. Season with ½ teaspoon salt and the black pepper.
5. In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
6. In a separate small bowl, stir together the cornstarch and cold water until completely smooth.
7. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer.
8. Cook for 4 to 5 minutes without stirring too often, allowing the chicken to develop golden edges. Turn the pieces and cook for another 3 to 4 minutes, or until the chicken reaches an internal temperature of 165°F.
9. Reduce the heat to medium and pour the soy sauce mixture over the chicken. Stir well and let it simmer for 1 minute.
10. Stir the cornstarch mixture again, then pour it into the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce becomes thick and glossy.
11. Divide the cooked rice among four bowls. Top with the glazed chicken and steamed vegetables.
12. Spoon the remaining glaze over the bowls. Garnish with green onions, sesame seeds, and cucumber slices, if desired. Serve warm.
Notes
• Boneless chicken thighs give the juiciest result, but chicken breasts also work well.
• Cut the chicken into evenly sized pieces so everything finishes cooking at the same time.
• For a less-sweet glaze, reduce the brown sugar to 1 tablespoon.
• For extra heat, add ½ teaspoon crushed red pepper flakes or 1 teaspoon sriracha to the glaze.
• Jasmine rice, brown rice, quinoa, or cauliflower rice may replace the long-grain white rice. Follow the package directions for the cooking time and liquid amount.
• Use tamari instead of regular soy sauce for a gluten-free version. Check all ingredient labels before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Add a teaspoon of water before reheating the rice and chicken to help prevent them from drying out.
• Keep cucumber, green onions, and other fresh toppings separate until serving.