Sizzling Glazed Chicken Rice Bowl Recipe with Fresh Garden Veggies

This glazed chicken rice bowl combines unexpected flavors that dance across your palate with surprising harmony.

Crisp cucumber and tender broccoli provide delightful textural contrasts against succulent chicken pieces.

Marinated proteins soak up a delectable glaze that brings depth to every single bite.

Quick kitchen magic happens when simple ingredients merge into something extraordinary.

Fresh herbs scattered across the top add bright, zesty notes that wake up your taste buds.

Summer or winter, this versatile meal comes together faster than you can order takeout.

Dig in and savor a bowl that promises restaurant-quality excitement right from your own kitchen.

Why Glazed Chicken Rice Bowl with Broccoli & Cucumber Is Great

• Craft a Flavor-Packed Meal: Combine sweet and savory glazed chicken with perfectly cooked rice, creating a restaurant-quality dish that bursts with delicious Asian-inspired flavors right in your own kitchen.
• Master a Simple Cooking Technique: Learn an easy marinating and glazing method that transforms ordinary chicken into a mouthwatering main course, with minimal cooking skills required.
• Boost Nutrition with Colorful Vegetables: Pack your bowl with bright broccoli and crisp cucumber, adding fresh crunch, vibrant colors, and essential nutrients to your meal.
• Create a Customizable Crowd-Pleaser: Easily adapt the recipe by swapping proteins, adjusting spice levels, or adding extra toppings to suit different taste preferences and dietary needs.

Key Ingredients for Glazed Chicken Rice Bowl with Broccoli & Cucumber

• White Rice: A staple grain that serves as the foundation of the rice bowl.
• Chicken: Protein that gets marinated and glazed for rich flavor.
• Broccoli: Vibrant green vegetable that adds nutrition and color to the dish.
• Cucumber: Fresh ingredient that provides a cool, crisp contrast.

• Soy Sauce, Honey, Rice Vinegar: Create a sweet and tangy glaze that coats the chicken.
• Garlic, Ginger: Aromatic ingredients that add depth and complexity to the marinade.
• Salt, Pepper: Basic seasonings that enhance the overall taste of the chicken.

• Sesame Seeds, Green Onions: Optional toppings that add texture and a pop of color.
• Olive Oil: Used for cooking the chicken and preventing sticking to the pan.

How to Make Glazed Chicken Rice Bowl with Broccoli & Cucumber

Step 1: Rinse and Cook Rice

Place rice in a colander and rinse thoroughly under cold water until water runs clear. Transfer rice to a medium saucepan and add water or broth.

Bring to a rolling boil, then reduce heat to low, cover with a tight-fitting lid, and let simmer until rice is tender and liquid is completely absorbed.

Step 2: Create Flavorful Glaze

• Soy sauce
• Honey
• Rice vinegar
• Minced garlic
• Grated ginger

Season chicken pieces with salt and pepper, then coat completely in the glaze mixture.

Let marinate for maximum flavor absorption.

Step 3: Sear Glazed Chicken

Heat olive oil in a large skillet over medium-high heat.

Carefully place marinated chicken in a single layer, ensuring each piece has direct contact with the pan. Cook until golden brown and fully cooked, turning occasionally to create an even glaze and caramelization.

Step 4: Prepare Vegetable Companions

Steam or blanch broccoli florets until they transform into a vibrant green and reach a tender-crisp texture. Slice cucumber into delicate thin rounds or elegant half-moons for a refreshing crunch.

Step 5: Construct Delicious Rice Bowl

Spread fluffy rice as the base in serving bowls. Arrange glazed chicken on top of rice.

Scatter steamed broccoli and cucumber slices around the chicken. Drizzle remaining glaze over the entire bowl.

Optional: Sprinkle sesame seeds and chopped green onions for extra flavor and visual appeal.

Tips to Perfect Glazed Chicken Rice Bowl with Broccoli & Cucumber

• Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains that don’t clump together.
• Marinate chicken for at least 10 minutes to allow the glaze to penetrate deeply, creating more intense and delicious results.
• Steam broccoli briefly to maintain its vibrant green color and crisp texture, avoiding mushy or overcooked vegetables.
• Combine warm chicken and rice with cool cucumber slices to create a delightful temperature contrast in each bite.
• Reserve extra marinade to drizzle over the finished bowl, intensifying the overall flavor profile of the dish.

Creative Variations on Glazed Chicken Rice Bowl with Broccoli & Cucumber

• Vegetarian Bowl Swap: Replace chicken with crispy tofu, marinated in the same soy-honey glaze. Sear the tofu until golden and caramelized for a protein-packed plant-based alternative.
• Spicy Korean Remix: Add gochujang or sriracha to the marinade for a fiery kick. Swap cucumber with pickled radishes and sprinkle with crushed red pepper flakes for extra heat.
• Low-Carb Cauliflower Edition: Substitute rice with cauliflower rice, keeping the same glazed protein and vegetable components. This version reduces carbohydrates while maintaining the bowl’s delicious flavor profile.
• Mediterranean-Inspired Variation: Use grilled chicken seasoned with oregano and lemon. Replace broccoli with roasted zucchini and add crumbled feta cheese on top for a Mediterranean-style transformation.

Best Pairings for Glazed Chicken Rice Bowl with Broccoli & Cucumber

• Select a chilled, light Japanese sake that complements the sweet and savory glaze, cutting through the richness of the chicken while enhancing the dish’s Asian-inspired flavors.
• Whip up a quick Asian-inspired cucumber and radish salad dressed with rice vinegar, sesame oil, and a touch of honey to mirror the bowl’s flavor profile and add refreshing crunch.
• Brew a cool sencha or genmaicha green tea that offers a subtle grassy note, which beautifully balances the umami-rich glazed chicken and provides a cleansing palate experience.

How to Keep Glazed Chicken Rice Bowl with Broccoli & Cucumber Fresh

• Store leftovers in airtight containers within 2 hours of cooking, keeping rice, chicken, and vegetables separate to maintain texture. Refrigerate for up to 3-4 days.
• Place chicken and rice in a microwave-safe dish, sprinkle a few drops of water to prevent drying, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
• Revive the dish in a skillet over medium-low heat, adding a splash of water or extra sauce to prevent sticking and restore moisture. Stir gently to evenly distribute heat.

FAQs

• Why marinate the chicken before cooking?

Marinating infuses the chicken with rich flavors from soy sauce, honey, garlic, and ginger. It helps tenderize the meat and creates a delicious caramelized glaze during cooking.

• Can I use different types of rice?

Yes, you can use white, brown, or jasmine rice. Just adjust cooking times accordingly, as brown rice typically takes longer to cook than white rice.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should look golden brown and have no pink center.

• What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white wine vinegar. These alternatives will still provide the necessary tangy flavor to the marinade.

Glazed Chicken Rice Bowl With Broccoli & Cucumber Recipe

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4.8 from 17 reviews

• Total Time: 35 minutes
• Yield: 1 1x

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Description

Succulent glazed chicken rice bowl brings Mediterranean flavors dancing across your plate, blending tender protein with crisp vegetables. Fresh ingredients and zesty seasonings create a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 chicken breast
• 1 (6 ounces / 170 grams) chicken breast

Grains:

• 1/2 cup (85 grams / 3 ounces) jasmine rice

Vegetables:

• 1 cup (150 grams / 5.3 ounces) broccoli florets
• 1/2 cucumber

Sauce & Seasonings:

• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced

Garnish:

• 1 green onion, chopped
• 1 tablespoon sesame seeds

Cooking Essentials:

• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste

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Instructions

1. Thoroughly rinse rice under cold water to remove excess starch, ensuring fluffy texture.
2. Combine rice with water in a saucepan and cook over medium heat for 15-18 minutes until liquid is completely absorbed and rice is tender.
3. Create marinade by whisking together soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a mixing bowl.
4. Season chicken pieces with salt and pepper, then coat thoroughly with prepared marinade. Let sit for 10 minutes to absorb flavors.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.
6. Place marinated chicken in a single layer, cooking 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
7. Simultaneously steam broccoli florets for 3-4 minutes until vibrant green and crisp-tender.
8. Slice cucumber into thin, uniform rounds to provide a refreshing crunch.
9. Layer cooked rice as a base in serving bowls, creating a foundation for the dish.
10. Arrange glazed chicken, steamed broccoli, and cucumber slices attractively over rice.
11. Drizzle remaining marinade across the bowl for additional flavor complexity.
12. Optionally garnish with sesame seeds and chopped green onions for visual appeal and texture.

Notes

• Swap regular rice with cauliflower rice for a low-carb version that keeps the dish light and nutritious.
• Marinate chicken for longer (up to 30 minutes) to intensify the flavor and create a deeper glaze that caramelizes beautifully.
• Use tamari instead of soy sauce for a gluten-free alternative that maintains the rich umami taste of the original recipe.
• Quickly pat chicken dry before cooking to ensure a crispy exterior and prevent steaming, which helps achieve that perfect golden-brown glazed finish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 480
• Sugar: 10.2 g
• Sodium: 720 mg
• Fat: 22.6 g
• Saturated Fat: 3.6 g
• Unsaturated Fat: 18.7 g
• Trans Fat: 0.0 g
• Carbohydrates: 38.5 g
• Fiber: 2.4 g
• Protein: 32.1 g
• Cholesterol: 83 mg