Name: Sweet-Soy Glazed Chicken with Coconut-Ginger Rice
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 clove garlic, minced; 1/2 tsp fresh ginger, grated; 1/4 tsp black pepper; 2 tsp neutral oil (e.g., canola, avocado); Leftover coconut-ginger sushi rice (about 3–4 cups, warmed); 2 scallions, thinly sliced (for garnish); 1 tsp toasted sesame seeds (for garnish)

Sweet-Soy Glazed Chicken with Coconut-Ginger Rice

juli

This dish transforms your leftover coconut-ginger sushi rice into a restaurant-worthy meal with the addition of sweet-soy glazed chicken. The chicken is quickly seared, then coated and cooked in a sticky, umami-rich glaze that brings a satisfying sweetness. Slicing the chicken before serving makes each bite a perfect match for the creamy, fragrant rice, while scallions and sesame add freshness and crunch. It's a vibrant, protein-packed dinner that beautifully balances salty, sweet, tangy, and aromatic flavors.

Ingredients

Instructions

Pat chicken breasts dry and season lightly with black pepper.
In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the marinade/glaze.
Heat 2 tsp neutral oil in a large skillet over medium-high heat. Add chicken breasts and sear for 2–3 minutes per side until golden brown.
Reduce heat to medium-low. Pour in the soy-honey glaze. Cook, turning chicken occasionally and spooning glaze over the top, until chicken is cooked through (internal temp 165°F), about 6–8 minutes. The glaze should reduce and become glossy.
Transfer chicken to a cutting board and let rest for 2 minutes. Slice thinly across the grain.
To serve: Spoon warmed coconut-ginger sushi rice onto plates. Arrange sliced chicken on top. Drizzle any extra glaze from the pan over the chicken.
Garnish with scallions and sesame seeds. Serve immediately.