Steamed Asian-Inspired Rice Bowl with Sesame-Soy Glazed Chicken

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A savory steamed rice bowl topped with tender chicken glazed in a rich sesame-soy sauce and crisp steamed vegetables. This Asian Fusion-inspired rice and grain recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken thighs, white jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 boneless skinless chicken thighs
• 1 cup white jasmine rice
• 1.25 cups water
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1.5 cups broccoli florets
• 1 medium carrot, sliced thin
• 2 green onions, sliced
• 1 tsp toasted sesame seeds

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup white jasmine rice under cold water until water runs clear. Combine rice with 1.25 cups water in a rice cooker or pot, and steam until tender and fluffy, about 15-18 minutes.
2. Step 2: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, and 2 minced garlic cloves until smooth.
3. Step 3: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces. Toss chicken in the prepared sauce to coat evenly.
4. Step 4: Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, turning occasionally, until chicken is cooked through and sauce thickens slightly.
5. Step 5: Meanwhile, steam 1.5 cups broccoli florets and 1 sliced medium carrot for 4-5 minutes until tender-crisp.
6. Step 6: To assemble, scoop steamed jasmine rice into bowls. Top with the glazed chicken and steamed vegetables. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds for crunch and aroma.