Description
A delicious, budget-friendly meal that balances tender chicken thighs, fluffy white rice, and a vibrant medley of frozen vegetables. Bound together by a savory, umami-rich soy sauce glaze, this quick meal is perfect for busy weeknights or efficient meal prep. It delivers a satisfying, restaurant-quality experience using simple pantry staples in under thirty minutes.
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups cooked long-grain white or jasmine rice
2 cups frozen vegetable mix (peas, carrots, and corn)
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon garlic, minced
1 tablespoon neutral cooking oil
1/2 teaspoon ginger, minced
Instructions
Cook rice according to package directions and set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add chicken pieces to the skillet and sear until browned and cooked through, about 6-8 minutes.
Add the frozen vegetables to the skillet and sauté for 3-4 minutes until tender-crisp.
In a small bowl, whisk together soy sauce, honey, garlic, and ginger.
Pour the sauce mixture over the chicken and vegetables in the pan.
Stir continuously for 2 minutes to allow the sauce to thicken and glaze the ingredients evenly.
Divide the cooked rice into four bowls and top with the chicken and vegetable mixture.
Notes
Ensure chicken is patted dry before searing to achieve a better crust. For a protein boost, add an extra half pound of chicken. Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 20
- Category: Budget Meals
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg