Bowls
Chicken Rice Bowl
35 min total Medium Serves 4 ★★★★☆ 4.6
Soy-honey glazed chicken thighs over steaming rice with quick-pickled cucumber and sesame. Sweet, salty, crunchy — the bowl that covers every craving.
Ingredients
- 600 g boneless chicken thighs
- 3 tbsp soy sauce + 2 tbsp honey + 1 tbsp rice vinegar
- 300 g jasmine rice
- 1 cucumber, quick-pickled in vinegar and sugar
- 2 carrots, julienned + spring onions
- Toasted sesame seeds and oil
Method
- 1 — Start the rice. Toss cucumber with vinegar, sugar and salt; set aside to pickle.
- 2 — Sear chicken in hot oil 5 minutes per side until golden and cooked through. Rest, then slice.
- 3 — Simmer soy, honey and a splash of water into a sticky glaze; toss the chicken through.
- 4 — Build bowls: rice, chicken, pickled cucumber, carrots, spring onions and sesame.
Kitchen tip: Thighs forgive overcooking where breasts dry out — use them for meal-prep bowls.
