Middle School Style Chicken and Rice Bowl with Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A comforting chicken and rice bowl inspired by school lunch favorites, featuring tender chicken glazed in a savory ginger-soy sauce over steamed rice. This Middle Eastern recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1.5 cups jasmine rice
• 3 cups water
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 tbsp honey
• 2 minced garlic cloves
• 2 tbsp vegetable oil
• 2 thinly sliced scallions
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Rinse 1.5 cups jasmine rice under cold water until clear. In a medium pot, combine rinsed rice and 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and keep covered.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 tbsp honey, and 2 minced garlic cloves until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb chicken thigh pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
4. Step 4: Pour the ginger-soy sauce over the chicken in the skillet. Reduce heat to medium and cook for 2-3 more minutes until the sauce thickens slightly and coats the chicken.
5. Step 5: Serve the glazed chicken over the steamed jasmine rice. Garnish with 2 thinly sliced scallions and 1 tbsp sesame seeds for a fresh, nutty finish.