Glazed Chicken Rice Bowl with Broccoli and Cucumber
Table of Contents
Delicious Glazed Chicken Rice Bowl with Broccoli and Cucumber Recipe
Welcome to the ultimate guide to making a mouthwatering Glazed Chicken Rice Bowl with Broccoli and Cucumber! This delightful dish is a perfect blend of flavors and textures that will leave your taste buds dancing with joy. Whether you’re a novice cook or a seasoned chef, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
Here are a few reasons why this Glazed Chicken Rice Bowl with Broccoli and Cucumber recipe is a must-try:
– The sweet and savory glaze on the chicken adds a burst of flavor
– The combination of fresh broccoli and crisp cucumber provides a delightful crunch
– It’s a wholesome and balanced meal that is easy to prepare
– Perfect for a quick weeknight dinner or a leisurely weekend lunch
Ingredients:
For this delectable Glazed Chicken Rice Bowl with Broccoli and Cucumber recipe, you will need the following ingredients:
– 2 boneless, skinless chicken breasts
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 clove garlic, minced
– 1 cup broccoli florets
– 1 cucumber, thinly sliced
– 1 cup cooked white rice
Step-by-Step Instructions:
1. In a small bowl, mix together the soy sauce, honey, rice vinegar, and minced garlic to make the glaze.
2. Heat a skillet over medium heat and add the chicken breasts. Cook for 5-6 minutes on each side until fully cooked.
3. Pour the glaze over the cooked chicken and cook for an additional 2-3 minutes, allowing the glaze to thicken.
4. In a separate pan, sauté the broccoli florets until tender-crisp.
5. Assemble your bowl by placing a bed of cooked white rice at the bottom, followed by sliced cucumber, sautéed broccoli, and glazed chicken on top.
6. Drizzle any remaining glaze over the chicken and serve hot.
Serving Suggestions:
This Glazed Chicken Rice Bowl with Broccoli and Cucumber pairs perfectly with a side of steamed edamame or a fresh green salad. For added flavor, sprinkle some sesame seeds or chopped green onions on top before serving.
Recipe Variations and Substitutions:
– Feel free to substitute the chicken with tofu or shrimp for a vegetarian twist
– You can swap the white rice for brown rice or quinoa for a healthier alternative
– Add some sliced bell peppers or snap peas for extra color and crunch
Pro Tips for Success:
– Marinate the chicken in the glaze for a few hours before cooking for more intense flavor
– Make extra glaze to drizzle over the rice bowl for an added burst of taste
– Cook the rice with a bit of coconut milk for a creamy texture
FAQs:
Q: Can I use frozen broccoli for this recipe?
A: Yes, you can use frozen broccoli, but make sure to thaw it before sautéing.
Q: How long can I store leftovers?
A: Store any leftover glazed chicken rice bowl in an airtight container in the refrigerator for up to 3 days.
Q: Can I use teriyaki sauce instead of making the glaze from scratch?
A: Absolutely! Feel free to use store-bought teriyaki sauce for convenience.
Q: Is this recipe gluten-free?
A: Yes, this recipe can be made gluten-free by using tamari instead of soy sauce.
Q: Can I add some heat to this dish?
A: For a spicy kick, sprinkle some red pepper flakes or drizzle sriracha over the glazed chicken.
Conclusion
In conclusion, this Glazed Chicken Rice Bowl with Broccoli and Cucumber recipe is a delightful combination of flavors and textures that is sure to impress your family and friends. With simple ingredients and easy-to-follow instructions, you can whip up this delicious dish in no time. So why wait? Head to your kitchen and start cooking up a storm!
Glazed Chicken Rice Bowl with Broccoli and Cucumber
A delightful and wholesome rice bowl featuring tender glazed chicken with a sweet and savory sauce, paired with fresh broccoli, crisp cucumber, and cooked white rice. Perfect for a quick weeknight dinner or a leisurely weekend lunch.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 cup broccoli florets
- 1 cucumber, thinly sliced
- 1 cup cooked white rice
Directions
- In a small bowl, mix together the soy sauce, honey, rice vinegar, and minced garlic to make the glaze.
- Heat a skillet over medium heat and add the chicken breasts. Cook for 5-6 minutes on each side until fully cooked.
- Pour the glaze over the cooked chicken and cook for an additional 2-3 minutes, allowing the glaze to thicken.
- In a separate pan, sauté the broccoli florets until tender-crisp.
- Assemble your bowl by placing a bed of cooked white rice at the bottom, followed by sliced cucumber, sautéed broccoli, and glazed chicken on top.
- Drizzle any remaining glaze over the chicken and serve hot.
