Ginger Soy Glazed Chicken Bowl Recipe

About this recipe

Dive into the delightful flavors of our Ginger Soy Glazed Chicken Bowl. This Asian-inspired recipe perfectly balances sweet, savory, and tangy notes, combining tender chicken thighs with a glossy ginger-soy glaze. Served over a bed of perfectly steamed rice and complemented by vibrant, lightly seasoned vegetables, this dish offers an irresistible harmony of textures. High in protein and packed with nutrients, it's as nourishing as it is delicious. The cooking process is straightforward and rewarding, making it an ideal choice for a satisfying dinner. Garnished with spring onions and sesame seeds, it’s a treat for both the eyes and the palate, perfect for weeknight meals or special occasions alike.

Ingredients

• 110 g Unpeeled Garlic Cloves
• - Dark Soy Sauce-90 GM
• 100 g Dabur Honey
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 500 ml Oil (For Frying)
• - Frozen Mixed Vegetables
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 G Spring Onion(200Gm)
• 100 g Supreme Harvest White Sesame Seeds
• loose Ginger
• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG

Instructions

1. 1. Rinse the rice thoroughly under cold water until the water runs clear, then cook it in a pot with 300 ml of water until tender.
2. 2. Peel and finely grate the ginger and garlic, keeping them ready for the glaze preparation.
3. 3. In a small bowl, mix soy sauce, honey, cornstarch, and water until smooth to form the sauce base.
4. 4. Heat oil in a large skillet over medium heat, then add the chicken thighs and cook until golden brown on both sides.
5. 5. Remove the chicken from the skillet and set it aside. In the same skillet, sauté the ginger and garlic until fragrant.
6. 6. Pour the prepared sauce into the skillet and stir continuously until it thickens into a glossy glaze.
7. 7. Add the chicken back to the skillet, ensuring it is fully coated in the ginger-soy glaze. Cook for another 5-7 minutes.
8. 8. Steam the frozen mixed vegetables until tender but still vibrant in color, then lightly season them with a pinch of salt.
9. 9. Slice the cooked chicken into strips and arrange them over a bed of the steamed rice.
10. 10. Add the steamed vegetables on the side, then drizzle any remaining glaze over the chicken for extra flavor.
11. 11. Garnish with chopped spring onions and a sprinkle of sesame seeds before serving.