🥢 Sticky Glazed Chicken Bowl with Asparagus, Mushrooms & Rice 🍄🌶️
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~580 kcal
🛒 Ingredients
🍗 2 chicken breasts, cut into bite-sized cubes
🧂 Salt & black pepper, to taste
🫙 1 tbsp soy sauce
🍯 1 tbsp honey
🧄 1 garlic clove, minced
🌶️ 1 red bell pepper, chopped
🍄 1 cup mushrooms, sliced
🧈 1 tbsp butter or olive oil
🍚 1 cup jasmine or basmati rice
🧂 Salt for rice water
🌿 2 tbsp fresh parsley or chives, chopped (for garnish)
🌱 6–8 spears of fresh asparagus
🍋 Optional: splash of lemon juice over asparagus
👨🍳 Instructions
Cook the Rice: Rinse the rice under cold water. In a pot, add 2 cups water, 1 cup rice, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
Steam the Asparagus: Trim woody ends off asparagus. Steam or blanch in salted boiling water for 3–4 minutes until bright green and just tender. Drain and set aside.
Prepare the Chicken Glaze: In a small bowl, mix soy sauce, honey, garlic, and a pinch of pepper.
Cook the Chicken: In a skillet over medium-high heat, sauté chicken cubes in 1 tsp oil for 6–8 minutes until golden brown and fully cooked. Pour in the glaze and stir to coat. Cook for 1–2 more minutes until sticky and caramelized.
Sauté Mushrooms & Peppers: In a separate pan, heat butter or oil. Add mushrooms and bell pepper. Sauté for 6–7 minutes until tender and slightly browned. Season with salt and pepper.
Assemble the Bowl: Fill each bowl with rice. Arrange asparagus spears, glazed chicken, and mushroom-pepper mix on top. Sprinkle with fresh herbs for garnish.
🔄 Tips & Variations
Add chili flakes to the glaze for a spicy kick.
Substitute tofu for a vegetarian version.
Serve with a wedge of lime or drizzle of sesame oil for added flavor.