Chicken and Broccoli Rice Bowl
Seared chicken and broccoli tossed in a glossy soy-sesame sauce, served over rice. A savory, high-protein one-pan dinner.
- Total
- 46 min
- Prep 10 · Cook 31 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Absorption rice
- Savory
- Asian
- Stovetop
- One pan
Instructions
-
Rinse 70 g rice under cold water until it runs clear. Cut 150 g chicken breast into 2 cm pieces and season with 0.25 tsp salt and 0.25 tsp black pepper. Cut 100 g broccoli into 2 cm florets. Mince 2 cloves garlic.
~10 min
Rinsing removes surface starch so the rice cooks up fluffy instead of gluey.
-
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the chicken in a single layer and sear until golden, about 3 minutes per side. Transfer to a plate.
~6 min
Searing in a single layer creates Maillard browning and prevents steaming.
Let the chicken sear undisturbed for a full 3 minutes before flipping so it releases easily and builds a golden crust.
Searing Pat chicken dry, heat oil until shimmering, and leave it undisturbed for a full 3 minutes so it releases easily and browns.
-
Lower the heat to medium. Add the minced garlic to the skillet and stir for 30 seconds until fragrant, scraping up the browned bits.
~1 min
Scraping up the browned bits dissolves fond into the garlic for deeper flavor.
-
Add the rice and 150 ml water to the skillet. Bring to a boil, cover, and simmer on low until the water is absorbed and the rice is tender, 15 to 18 minutes.
~18 min
Covering traps steam so the rice absorbs water evenly and cooks through.
If the rice is still firm after the water is absorbed, add 2 tbsp hot water, cover, and steam 3 more minutes off the heat.
Absorption rice Keep the lid on and the heat low; listen for a faint sizzle when the water is absorbed, then check tenderness without stirring.
-
Lay the broccoli florets on top of the rice, cover, and steam until bright green and tender, 4 to 5 minutes.
~5 min
Steaming over the rice cooks broccoli gently, keeping it bright green and crisp-tender.
-
Return the chicken to the skillet. Drizzle 1.5 tbsp soy sauce and 1 tsp sesame oil over everything and toss gently to coat. Cook 1 minute more, then rest off the heat for 5 minutes before serving.
~6 min
Resting off heat lets the chicken reabsorb juices so it stays moist.