Soy-Glazed Chicken Rice Bowl
A quick chicken rice bowl with a glossy savory-sweet soy and oyster sauce glaze, ready in 25 minutes.
By Thiago Temple Published
Prep
10 min
Cook
15 min
Total
25 min
Serves
5
Level
Easy
This is a fast weeknight rice bowl built around tender chicken and a glossy, savory-sweet glaze. Soy sauce and oyster sauce bring the depth, while rice vinegar keeps the brown sugar and optional honey from making the sauce too sweet.
The recipe is adapted from Tiffy Cooks without Coca-Cola.
Ingredients
Tap to check off as you go · 14 items
Amounts as written — this recipe serves 5.
Steps
- 1
Add the chicken to a bowl with the garlic, soy sauce, oyster sauce, dark soy sauce, and black pepper. Mix well and marinate for 5 minutes.
- 2
In a separate bowl, combine the water or chicken stock, brown sugar, rice vinegar, and optional honey or maple syrup. Stir until mostly dissolved.
- 3
Heat a large skillet or wok over medium-high heat. Add the oil, then add the chicken. Cook for 4 to 5 minutes, allowing the chicken to brown.
- 4
Pour in the prepared sauce mixture and stir well. Cover and cook for about 4 to 5 minutes, until the chicken is cooked through and its thickest pieces reach at least 165°F (74°C).
- 5
Remove the lid and continue cooking over medium-high to high heat for 3 to 5 minutes, stirring occasionally, until the liquid reduces to a glossy glaze that coats the chicken.
- 6
Taste and adjust the sweetness if needed. Garnish with sesame seeds and sliced green onions.
- 7
Serve over hot cooked rice with vegetables of your choice.
Two things that matter
The nutrition estimate is for the chicken and sauce divided into five servings. It excludes the unmeasured cooked rice, sesame seeds, green onions, and any vegetables served alongside.
Nutrition
1/5 of the chicken and sauce (excludes unmeasured rice and garnishes)
Calories
520
Protein
40 g
Carbs
18 g
Fat
31 g
Fiber
1 g
