Equipment
Ingredients
Rice Base
- 100 g jasmine rice, rinsed until water runs clear
- 150 ml water
- 2 g kosher salt
Protein and Vegetables
- 300 g chicken breast, boneless, skinless, cut into 2.5cm cubes
- 200 g broccoli, cut into bite-sized florets
- 15 ml olive oil
Garlic-Soy Glaze
- 30 ml soy sauce
- 15 ml honey
- 2 garlic, minced
- 10 g fresh ginger, peeled and finely grated
- 5 ml toasted sesame oil
Garnish
- 5 g sesame seeds
Nutrition (per serving)
Method
Combine the rinsed jasmine rice, water, and kosher salt in the small saucepan. Bring to a rapid boil over high heat, then immediately reduce the heat to the lowest setting. Cover with the tight-fitting lid and simmer for 15 minutes. Remove from heat and let rest covered until assembly.
While the rice is cooking, prepare the glaze. In a small mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and toasted sesame oil until fully combined.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (around 190°C/375°F), add the diced chicken breast in a single layer. Sear without moving for 3 minutes to develop a crust, then toss with a spatula and continue cooking until browned and the internal temperature reaches a safe 74°C/165°F.
Add the broccoli florets directly to the skillet with the chicken, along with a splash of water (about 15ml). Immediately cover the skillet to trap the steam. Cook until the broccoli turns bright green and becomes crisp-tender.
Remove the lid from the skillet. Pour the prepared glaze over the chicken and broccoli. Toss constantly with a spatula for 1 to 2 minutes as the liquid reduces into a sticky, glossy sauce that coats the ingredients evenly.
Fluff the rested rice with a fork and divide it evenly between two serving bowls. Top with the glazed chicken and broccoli mixture, pouring any remaining sauce from the skillet over the top. Garnish with sesame seeds.
Chef's Notes
- Rinsing the jasmine rice is non-negotiable; it removes the excess surface starch that causes grains to stick together and become gummy.
- For maximum browning on the chicken, ensure your skillet is preheated properly before adding the meat. Crowding the pan will drop the temperature and cause the chicken to boil in its own juices.
- Cut the broccoli florets into uniform sizes so they steam evenly alongside the chicken. Smaller florets mean faster cooking, keeping you strictly under the 30-minute target.
- If you are preparing this for meal prep to eat later in the week, slightly undercook the broccoli so it retains a crisp texture when reheated in the microwave.
Storage
Refrigerator: 4 days — Store components in airtight containers. If meal prepping, cool completely before covering to prevent condensation.
Freezer: 1 month — Rice and chicken freeze well. Broccoli may become slightly softer upon thawing.
Reheating: Microwave on high for 2 to 3 minutes with a damp paper towel over the bowl to re-steam the rice.
