Description
A vibrant and nutritious chicken rice bowl loaded with tender glazed chicken, fluffy rice, crisp broccoli, and creamy avocado. A customizable, family-friendly dish perfect for quick meals or meal prep.
Ingredients
2 cups (360g) medium grain rice
2 cups (480 mL) water
8 boneless skinless chicken thighs
Cooking spray
Kosher salt (to taste)
6 tbsp soy sauce
4 tbsp rice vinegar
2 tbsp honey
1 red Fresno chili (finely chopped)
2 cloves garlic (finely chopped)
½ tbsp cornstarch
½ tbsp water
2 large carrots (julienned)
3 tbsp white vinegar
1.5 tbsp water
1 tsp salt
1 tsp sugar
2 crowns broccoli (florets only)
8 oz frozen edamame
1–2 tbsp oil (canola or avocado)
Avocado (sliced)
Green onions (sliced)
Furikake (optional)
Flaky salt (optional)
Instructions
Rinse rice until water runs clear and cook in a rice cooker or pot with water for 15–20 minutes
Preheat oven to 375°F and grease a baking tray or rack
Season chicken thighs with salt, spray lightly with cooking spray, and bake for 30–35 minutes until internal temperature reaches 165°F
Simmer soy sauce, rice vinegar, honey, Fresno chili, cornstarch slurry, and oil in a pan to create a glaze; add garlic at the end
Steam broccoli florets and carrots for 3–5 minutes
Sauté edamame in a mix of white vinegar, water, salt, and sugar until tender
Assemble bowls with rice, baked chicken, broccoli, edamame, avocado slices, and garnish with green onions, furikake, or flaky salt
Notes
Glaze can be thickened further if desired
Adjust Fresno chili quantity based on spice preference
Store leftovers in airtight containers for up to 3 days
Freeze uncooked chicken and rice separately for meal prep
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: American Fusion