Description
A quick and flavorful sticky glazed chicken served over tender steamed rice, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (about 454 g) chicken breast
- 2 cups rice (uncooked)
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Cook the rice according to package instructions. Fluff with a fork and keep covered until ready to serve.
- In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the glaze. Taste and adjust if needed.
- Pat the chicken dry and season lightly with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the chicken and cook until browned (about 4–5 minutes per side) and cooked through (internal temperature 165°F / 74°C). Remove from the skillet and let rest.
- Pour the glaze into the skillet and bring to a simmer over medium-low heat. Let it reduce and thicken for 2–4 minutes, stirring often to prevent burning. Return the chicken to the pan, spooning the glaze over until well coated.
- Slice or chop the chicken as desired, serve over the cooked rice, and garnish with chopped green onions.
Notes
Using low-sodium soy sauce can reduce sodium substantially. Feel free to swap ingredients such as honey for maple syrup, or add vegetables like bell peppers for a one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 20g
- Sodium: 2100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 93g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 75mg