Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups uncooked jasmine rice
  • 3 cups water
  • 3 cups broccoli florets, steamed
  • 1 cup shredded carrots, julienned
  • 1/2 cup edamame, shelled and steamed
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Rinse the jasmine rice under cold water until clear. Combine with water or chicken broth in a rice cooker or pot. Bring to a boil, then simmer covered for 15 minutes.
  2. While rice cooks, steam the broccoli and edamame until tender-crisp (roughly 4-5 minutes). Set aside and keep warm.
  3. Pat the chicken cubes completely dry with paper towels. Season with salt and pepper.
  4. Heat neutral oil in a skillet over medium-high heat until it shimmers. Add chicken in a single layer and sear without moving for 3 minutes until a golden-brown crust forms. Flip and sear for another 2-3 minutes until cooked through.
  5. Lower heat to medium. Pour in the mixture of soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
  6. Stir in the cornstarch slurry (cornstarch dissolved in water) and simmer until the sauce reduces into a thick, glossy glaze that coats the chicken.
  7. Assemble bowls by layering cooked jasmine rice, glazed chicken, steamed broccoli, edamame, and shredded carrots. Garnish with toasted sesame seeds and sliced green onions.