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Tender chicken breast in a savory soy glaze served over rice with crisp-tender carrots and broccoli.
Made August 24, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Allergens: soy
Cook chicken to an internal temperature of 74°C/165°F to ensure it is safe to eat.
Wash hands and surfaces after handling raw chicken to avoid cross-contamination.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
60 g rice
2 tbsp soy sauce
1 carrot
100 g broccoli
250 ml water
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: For even cooking, cut the chicken into uniform cubes and keep the skillet hot so the chicken browns rather than steams.
Chef's tip: If the rice is still crunchy after the liquid is absorbed, add 2 tablespoons of hot water, cover, and let it steam for 3 minutes off the heat.
Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice with 120 ml of the water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and keep covered.
While step 1 cooks
While the rice cooks, cut the chicken breast into 2 cm cubes. Peel and slice the carrot into thin rounds. Cut the broccoli into small florets.
Heat a non-stick skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned on all sides and cooked through, about 6 minutes. The chicken should reach an internal temperature of 74°C/165°F. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced carrots and broccoli florets. Cook for 3 minutes, stirring, until they begin to soften but remain crisp. Add the remaining 130 ml water and the soy sauce. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the skillet.
Return the chicken to the skillet. Season with black pepper and the remaining salt. Stir everything together and cook for 1 minute until the sauce coats the chicken and vegetables. Serve the chicken and vegetables over the cooked rice.