Chicken Rice Bowl with Broccoli & Cucumber

Name: Chicken Rice Bowl with Broccoli & Cucumber
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tbsp olive oil; 1/4 cup low-sodium soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 cloves garlic, minced; 1/2 tsp grated fresh ginger; 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening); 2 cups cooked white or jasmine rice; 1 1/2 cups broccoli florets, steamed; 1/2 cucumber, thinly sliced; Sesame seeds and green onions for garnish (optional)

Author: rodrigo Stone

Published: June 26, 2025

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Picture this: a busy weeknight or a casual weekend lunch when you want something that’s both comforting and refreshing. Enter the Glazed Chicken Rice Bowl with Broccoli & Cucumber—a vibrant and balanced meal that brings together savory, sweet, and crunchy textures in every bite. Inspired by Asian‑fusion bowls you might find at trendy cafés or food markets, this recipe bridges home‑cooked simplicity with restaurant flair. Think succulent pieces of chicken glazed in a sticky sauce, warm steamed rice, crisp-tender broccoli, and cool cucumber slices. It’s not only visually appealing, but it’s also one of those meals that feels special yet is surprisingly straightforward to make—perfect for feeding yourself or impressing family and friends.

Why You’ll Love This Dish

Flavor balance – The sweet-savory glaze, fresh crunch of cucumber, and earthy broccoli create harmony.
Easy prep – One-pan chicken, steamed rice, and simple veggie sides come together in under 40 minutes.

Healthy and filling – Lean protein, wholesome grains, and nutrient-rich veggies make this bowl satisfying and nourishing.
Customizable – Swap rice for quinoa or cauliflower rice, use other vegetables, or adjust seasoning to taste.
Shareable and photogenic – Bright green broccoli, glossy glazed chicken, and crisp cucumber slices look fantastic on social media—great for recipe blogs or food-sharing.

Ingredients

For the Glazed Chicken (serves 4)

4 boneless, skinless chicken thighs or breasts (about 1.25 pounds total)
2 tablespoons vegetable oil
3 cloves garlic, minced

1 tablespoon ginger, finely grated
½ cup soy sauce (or tamari for gluten‑free)
¼ cup honey or brown sugar

2 tablespoons rice vinegar or cider vinegar
1 tablespoon sesame oil
1 teaspoon chili flakes (optional, for heat)

1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

For the Bowl

2 cups uncooked jasmine, basmati, or short‑grain rice
1 large head of broccoli, cut into florets (approx. 4 cups)

½ English cucumber or 1 small Persian cucumber, thinly sliced
2 scallions (spring onions), sliced
Sesame seeds, toasted (for garnish)

Fresh cilantro or parsley (optional garnish)

Recommended Substitutions & Add‑ins

Swap rice for: quinoa, brown rice, cauliflower rice
Vegetables: snap peas, shredded carrots, steamed bell pepper

Protein: tofu, shrimp, turkey strips

Step‑by‑Step Instructions

1. Prepare the Rice

Rinse 2 cups of rice until the water runs clear.
Cook according to package instructions (usually 1 part rice : 1.5 to 2 parts water). Once done, fluff and keep warm.

2. Blanch the Broccoli

Bring a pot of salted water to a boil.
Add broccoli florets and cook 2–3 minutes until crisp‑tender and bright green.
Immediately transfer to an ice bath to stop cooking; drain and set aside.

3. Slice the Cucumber

Thinly slice the cucumber on the diagonal for visual appeal.
Optional: toss briefly with a pinch of salt and let sit 5 minutes, then drain for a quick “salted cucumber” effect—adds mild flavor and water removal.

4. Cook the Chicken & Make the Glaze

Slice chicken into bite-sized strips or chunks.

Heat oil in a large skillet or wok over medium-high heat.
Add garlic and ginger; sauté ~30 seconds until fragrant (don’t burn).
Add chicken strips; stir‑fry until mostly cooked through, about 4–5 minutes.

In a bowl, whisk together soy sauce, honey (or sugar), vinegar, sesame oil, and chili flakes if using.
Pour sauce over chicken; stir to coat. Cook 2 minutes.
Stir in cornstarch slurry; cook another 1–2 minutes until sauce thickens and glazes the chicken beautifully. Remove from heat.

5. Assemble the Bowls

Divide warm rice between 4 bowls.
Arrange glazed chicken on top.
Add broccoli florets and cucumber slices.

Garnish with scallions, toasted sesame seeds, and fresh herbs if desired.

Tips & Variations

Make it spicy: Add sriracha, gochujang, or extra chili flakes to the glaze.
Make it gluten‑free: Use tamari or coconut aminos in place of soy sauce.

Make ahead: Prep the glaze and vegetables in advance. Cook chicken fresh for optimal texture.
Meal prep friendly: Store chicken, rice, and veggies separately in meal prep containers and assemble before eating.
Add crunch: Include roasted peanuts or cashews, or thin carrot ribbons for extra texture.

Health & Nutrition Highlights

This bowl brings together protein, whole grains, and vegetables in every portion. Here’s what makes it a wholesome choice:

Lean protein from chicken (or tofu) helps with muscle maintenance and satiety.

Fiber and vitamins in broccoli and cucumber—including vitamin C, vitamin K, and potassium.
Complex carbohydrates in rice offer superior, sustained energy compared to refined options.
Moderate fats from sesame oil and sesame seeds contribute flavor and healthy nutrients.

By using honey or brown sugar judiciously, the glaze stays flavorful without excessive sweetness. For even lighter bowls, consider cauliflower rice or steamed greens.

Why This Recipe Gets Shared & Loved

Vibrant visuals – glossy sauce, fresh greens, and bright slices make a colorful plate.

Customizable – easy to adapt to gluten-free, vegetarian or nut‑free diets.
Simple yet impressive – perfect for casual dinners or feeding guests without fuss.
Balanced – the right mix of protein, grains, and vegetables in one bowl promotes wellness.

Culturally inspired – lightly echoes Korean or Japanese glazed chicken bowls, without requiring special ingredients.

Encourage readers to try it, experiment, and share their own spin—tag your blog or social media to boost engagement.

Ingredient Costs & Shopping Guide

Item	Suggested Quantity	Approx. Cost (Egypt EGP / USD equivalent)
Chicken thighs	500–600 g	~~100–140 EGP (~~$4–6)
Rice (long‑grain)	2 cups	~~15–20 EGP (~~$1)
Broccoli	400–500 g	~~40–60 EGP (~~$2)
Cucumber	1 medium	~~10–15 EGP (~~$0.50–1)
Soy sauce & vinegar	small bottles	~~50 EGP each (~~$2–3)
Honey / sugar	pantry staple	cost negligible per recipe
Spices, aromatics	from pantry	minimal per serving

Shopping smart: look for local markets in Alexandria or grocery stores offering chicken and vegetables in good condition. For gluten‑free alternatives, tamari may be more expensive—but available in many supermarkets.

Serving Suggestions & Pairings

Sides: A simple Asian-style cucumber salad or kimchi adds contrast.

Soup: Miso soup or a clear broth with scallions works well.
Drinks: A chilled glass of mint‑lemon iced tea or light jasmine green tea refreshes the palate.
Dessert: Finish the meal with seasonal fruit like slices of mango or watermelon.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thigh?

Yes. Chicken breast is leaner and works well, but it can dry out if overcooked—monitor carefully and cook until just opaque.

How do I store leftovers?

Store rice, chicken, and veggies in separate airtight containers in the fridge. They last about 3–4 days. Reheat the chicken gently to preserve glaze texture.

Can I skip cornstarch?

You can, but the glaze will be thinner and less glossy. To thicken naturally, reduce the sauce longer—but add cornstarch is easiest.

Is the recipe suitable for kids?

Absolutely. You can omit chili flakes, use less soy sauce for lower sodium, and keep seasonings mild.

Step‑by‑Step Visual Guide (Optional)

Photos or short video clips here would enhance the article:

Sliced and seasoned chicken before cooking
Chicken sautéing in the skillet with sauce reducing

Blanched broccoli in ice bath
Beautifully plated bowl with garnish