Garlic Soy Chicken Bowl
Tender, juicy morsels of chicken are seared to perfection and coated in a glossy, savory-sweet garlic soy glaze. Served over a bed of fluffy white rice and finished with the cool crunch of fresh cucumber and a sprinkle of toasted sesame seeds, this bowl is a perfectly balanced and incredibly satisfying weeknight meal.
Equipment
- Large Skillet or Wok
- Medium Pot or Rice Cooker
- Small Bowl (for sauce)
- small bowl (for slurry)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Tongs or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tbsp avocado or vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup low-sodium soy sauce
- ¼ cup mirin
- 2 tbsp packed brown sugar
- 4 cloves garlic, freshly minced
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tbsp cold water
- 4 cups cooked white rice, for serving
- 1 large Persian cucumber, thinly sliced
- 1 tbsp toasted sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Instructions
- Cook the white rice according to package directions. While it cooks, prepare the other components: slice the cucumber and scallions, and toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant.
- Pat the cubed chicken completely dry with paper towels and season with salt and pepper. This is crucial for achieving a good sear.
- In a small bowl, whisk together the low-sodium soy sauce, mirin, brown sugar, minced garlic, and rice wine vinegar to create the sauce.
- In a separate tiny bowl, mix the cornstarch with the cold water until smooth to create a slurry. Set both the sauce and the slurry aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the chicken in a single layer, ensuring not to overcrowd the pan (work in two batches if necessary). Cook for 2-3 minutes per side, undisturbed, until golden brown and cooked through.
- Reduce the heat to medium-low. If you cooked in batches, return all the chicken to the skillet. Pour the prepared sauce mixture over the chicken.
- Let the sauce bubble and simmer for 1-2 minutes, stirring to coat all the chicken pieces as it begins to reduce.
- Give the cornstarch slurry a quick re-stir and pour it into the skillet. Continue to stir constantly for another 30-60 seconds until the sauce transforms into a thick, glossy glaze that clings to the chicken.
- Remove the pan from the heat and stir in the toasted sesame oil.
- To assemble, divide the fluffy rice among four bowls. Top with a generous serving of the garlic soy chicken, spooning any extra glaze from the pan over the top. Arrange the cucumber slices on the side and garnish with toasted sesame seeds and sliced scallions. Serve immediately.
Notes
Key Tips for Success:
- Do not overcrowd the pan when searing the chicken; work in batches for a golden-brown crust rather than steamed chicken.
- Adding the garlic as part of the sauce (after searing) prevents it from burning and becoming bitter.
- The cornstarch slurry is essential for creating the thick, glossy glaze that makes this dish irresistible. Variations & Substitutions:
- Protein: Boneless chicken breast, steak tips, shrimp, or firm tofu can be used instead of chicken thighs. Adjust cooking times accordingly.
- Mirin: Substitute with dry sherry plus an extra 1/2 teaspoon of sugar.
- Sweetener: Honey or maple syrup can be used in place of brown sugar.
- Vegetables: Add lightly steamed broccoli, edamame, or shredded carrots to the bowl for extra nutrition and color. Flavor Boosts:
- For extra warmth and spice, add 1 teaspoon of freshly grated ginger along with the garlic.
- For a touch of heat, add a pinch of red pepper flakes or 1 teaspoon of gochujang to the sauce.
- For a richer bowl, top with a soft-boiled egg or slices of creamy avocado.
- Do not overcrowd the pan when searing the chicken; work in batches for a golden-brown crust rather than steamed chicken.
- Adding the garlic as part of the sauce (after searing) prevents it from burning and becoming bitter.
- The cornstarch slurry is essential for creating the thick, glossy glaze that makes this dish irresistible. Variations & Substitutions:
- Protein: Boneless chicken breast, steak tips, shrimp, or firm tofu can be used instead of chicken thighs. Adjust cooking times accordingly.
- Mirin: Substitute with dry sherry plus an extra 1/2 teaspoon of sugar.
- Sweetener: Honey or maple syrup can be used in place of brown sugar.
- Vegetables: Add lightly steamed broccoli, edamame, or shredded carrots to the bowl for extra nutrition and color. Flavor Boosts:
- For extra warmth and spice, add 1 teaspoon of freshly grated ginger along with the garlic.
- For a touch of heat, add a pinch of red pepper flakes or 1 teaspoon of gochujang to the sauce.
- For a richer bowl, top with a soft-boiled egg or slices of creamy avocado.