Community recipe
Ginger-Soy Chicken Thigh Rice Bowls with Charred Broccoli and Cucumber
Juicy skillet-seared ginger-soy chicken thighs, roasted broccoli, fluffy jasmine rice, and cool cucumber come together in a glossy, weeknight-friendly bowl with sesame brightness.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 cup jasmine rice, rinsed
- 2.25 cup waters
- 0.5 tsp kosher salt
- 450 g broccolis, washed, dried, and cut into florets
- 1 tbsp neutral oil
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 680 g chicken thighs, boneless, skinless, trimmed, and patted dry
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 3 tbsp low-sodium soy sauce
- 1.5 tbsp honeies
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, peeled and finely grated
- 2 garlics, peeled and finely grated
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
- 1 cucumber, washed, dried, halved, and thinly sliced
- 3 scallions, thinly sliced
- 2 tsp sesame seeds, toasted
Make it
Instructions
- 01
Rinse and cook the rice
Set a fine-mesh sieve over the sink and rinse 1.5 cups jasmine rice under cool running water until the water is less cloudy, about 30 seconds. Add the rinsed rice to a medium saucepan with 2.25 cups water and 0.5 tsp kosher salt. Bring to a full boil over medium-high heat, stir once, cover tightly, reduce to the lowest heat, and cook until the water is absorbed and small steam holes appear on the surface, 15 minutes. Remove from the heat and keep covered for 10 minutes; fluff with a fork. | Why: Rinsing removes excess surface starch, and the covered rest finishes the grains gently for fluffy rice.
- 02
Roast the broccoli
Position a rack in the upper third of the oven and preheat the oven to 220°C / 425°F. Line a rimmed baking sheet with parchment paper. Wash, dry thoroughly, and cut 450 g broccoli into bite-size florets, peeling and thinly slicing the tender stem if using it. Toss on the lined sheet with 1 tbsp neutral oil, 0.25 tsp kosher salt, and 0.25 tsp black pepper. Spread into one layer and roast until deeply browned at the edges and crisp-tender, 18 to 22 minutes. | Why: A hot, uncrowded pan drives off moisture so the broccoli chars instead of steaming.
- 03
Season the chicken and mix the glaze
While the broccoli roasts, pat 680 g chicken thigh dry with paper towels; do not rinse it. Trim any excess fat, then season both sides with 0.5 tsp kosher salt and 0.25 tsp black pepper. Wash hands, the work surface, and any tools that contacted the raw chicken. In a small bowl, whisk 3 tbsp low-sodium soy sauce, 1.5 tbsp honey, 1 tbsp rice vinegar, 1 tbsp fresh ginger, 2 cloves garlic, and 1 tsp toasted sesame oil until smooth. Keep the glaze beside the stove. | Why: Dry, evenly seasoned chicken sears more effectively, while mixing the glaze ahead prevents overcooking during the fast final step.
- 04
Sear and glaze the chicken
Heat a large skillet over medium-high heat for 2 minutes, then add 1 tbsp neutral oil and swirl to coat. Add the seasoned chicken in a single layer and cook without moving it until well browned, 5 to 6 minutes. Turn and cook until the thickest pieces reach 74°C / 165°F on an instant-read thermometer, 4 to 6 minutes more. Transfer the chicken to a clean plate. Reduce heat to medium-low, pour in the glaze, and simmer, stirring, until bubbling and syrupy, 1 to 2 minutes. Return the chicken and any resting juices to the skillet, turn to coat, and rest off the heat for 3 minutes before slicing. | Why: Searing builds savory flavor, and reducing the glaze separately lets it cling without burning the honey.
- 05
Prepare the fresh toppings and serve
Wash and dry 1 cucumber, then halve it lengthwise and thinly slice it. Thinly slice 3 scallions. Divide the fluffed rice among 4 shallow bowls. Add the charred broccoli, sliced glazed chicken, and cucumber. Spoon any remaining glaze from the skillet over the chicken, then finish with scallions and 2 tsp sesame seed. Serve immediately while the rice and broccoli are hot and the cucumber is cool and crisp. | Why: Cool cucumber and nutty sesame balance the rich, savory glaze and give the bowls fresh contrast.
