Ingredients:

  • 1.5 cups long-grain white rice
  • 3 cups water
  • 0.5 tsp salt
  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp vegetable oil
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 cups broccoli florets, bite-sized
  • 1 large carrot, thinly sliced into rounds
  • 0.25 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced

Instructions:

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
  2. Combine rice, water, and salt in a rice cooker or pot. Bring to a boil, then reduce to a low simmer, cover tightly, and cook until water is absorbed. Let sit, covered, for 5 minutes before fluffing with a fork.
  3. Pat the cubed chicken breast dry with paper towels and season with garlic powder and black pepper.
  4. Heat 1 tbsp of oil in a skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3–4 minutes until golden-brown, then flip and cook for another 3 minutes until opaque throughout.
  5. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic.
  6. Add broccoli and carrots to the skillet with the chicken, cooking for 3-5 minutes until tender-crisp.
  7. Pour the sauce over the chicken and vegetables. Toss and simmer for 2-3 minutes until the sauce thickens into a glaze.
  8. Divide the fluffed rice into four bowls and top with the glazed chicken and vegetable mixture.