Description
This Asian-inspired glazed chicken bowl delivers 35 grams of muscle-building protein in under an hour. Crispy-edged chicken thighs, charred broccoli, and creamy avocado combine into a meal that beats takeout. Brown rice offers sustained energy through complex carbs. The homemade glaze cuts sodium compared to restaurant versions.
Ingredients
Rice:
- 2 cups medium grain brown rice
- 2 cups water
Chicken & Glaze:
- 8 boneless, skinless chicken thighs
- 6 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons honey
- 1 red fresno chili, minced
- ½ tablespoon cornstarch
- ½ tablespoon water
- 2 garlic cloves, minced
- Cooking spray
- Kosher salt
Quick-Pickled Carrots:
- 3 tablespoons white vinegar
- 1.5 tablespoons water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 large carrots, julienned
Broccoli & Edamame:
- 1–2 tablespoons canola oil
- 2 broccoli crowns, florets only
- 8 ounces frozen edamame
- 1 lemon, juiced
- Salt to taste
Toppings:
- 1 ripe avocado, sliced
- Flaky sea salt
- 2 green onions, sliced
- Furikake (optional)
Instructions
Rinse rice under cold water until water runs clear, agitating gently to remove starch. Add to rice cooker with measured water and cook on standard setting (30–40 minutes).
Preheat oven to 375°F on convection setting if available. Pat chicken dry and place skin-side up on a greased wire rack over foil-lined baking sheet. Spray lightly with cooking spray and season with salt on both sides.
Bake for 20 minutes undisturbed. Chicken should reach 165°F internal temperature before proceeding.
Combine soy sauce, rice vinegar, honey, and minced fresno chili in a small pot. Bring to boil over medium-high heat, then reduce for 1 minute.
Whisk cornstarch with water until smooth, then stir into the simmering sauce. Watch it thicken within seconds, then remove from heat and add minced garlic.
At the 20-minute mark, brush both sides of chicken with glaze. Return to oven for remaining 10–15 minutes. With 3 minutes left, apply second coat and move to upper rack. Broil for 1–3 minutes until caramelized and dark.
Heat skillet over medium-high heat with oil until shimmering. Add broccoli and edamame, season with salt, and let sit 2–3 minutes undisturbed. Toss and repeat 1–2 more times over 5 minutes total for light char marks. Finish with lemon juice and adjust salt to taste.
Whisk vinegar, water, salt, and sugar until dissolved. Toss carrots in the mixture and let sit 10 minutes while finishing other components.
Fluff rice and divide among four bowls. Top with sliced chicken, broccoli, edamame, and pickled carrots. Add fresh avocado slices, flaky salt, green onions, and furikake.
Notes
Use fresh broccoli over frozen for superior texture and caramelized char marks. Keep your skillet smoking hot before adding vegetables.
Pat chicken completely dry before cooking so moisture doesn’t create steam.
Make the cornstarch slurry immediately before adding it.
Don’t skip pickling the carrots—the bright acidity cuts through richness. Buy bone-in thighs and debone yourself for 30% cost savings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian