The Cut — Soy Glazed Chicken Bowl with Charred Peppers

Ingredients

Gather everything before you start so the cooking flow stays quick and clean.

• 200 g boneless skinless chicken thighs, diced
• 60 g jasmine rice, dry
• 3 tbsp soy sauce, for marinade
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tbsp cornstarch, for coating
• 0.5 piece red pepper, diced large
• 0.5 piece yellow or green pepper, diced large
• 0.5 piece medium onion, diced large
• 1 piece garlic clove, minced
• 0.5 tsp fresh ginger, grated
• 1 tbsp soy sauce, for sauce
• 1 tbsp rice vinegar
• 1 tsp fish sauce
• 1 tsp olive oil
• 1 tbsp spring onion, sliced
• 1 tsp sesame seeds, optional

Step-by-Step Instructions

1. Marinate the chicken: Combine 200 grams boneless skinless chicken thighs, diced with 3 tablespoons soy sauce, for marinade, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder and 1 tablespoons cornstarch, for coating. Toss until every piece is evenly coated. Let sit for at least 15 minutes — the cornstarch will absorb into the marinade and create a light coating that sears beautifully.
2. Cook the rice: Rinse 60 grams jasmine rice, dry until water runs clear. Cook according to packet instructions. Fluff with a fork and keep warm.
3. Sear the chicken halfway: Heat 1 teaspoons olive oil in a pan over high heat. Add the marinated chicken in a single layer. Sear without moving for 2 minutes until golden, then toss and cook until about 70 percent done. Remove from pan and set aside — it will finish cooking when it goes back in.
4. Cook the peppers and onion: In the same pan over high heat add 0.5 red pepper, diced large, 0.5 yellow or green pepper, diced large and 0.5 medium onion, diced large. Cook for 2 to 3 minutes tossing occasionally — you want color on the edges but they should still have bite and vibrancy. Add 1 garlic clove, minced and 0.5 teaspoons fresh ginger, grated and toss for 30 seconds.
5. Add chicken back and build the sauce: Add the chicken back to the pan. Pour in 1 tablespoons soy sauce, for sauce, 1 tablespoons rice vinegar and 1 teaspoons fish sauce and toss everything together over high heat. Let it reduce for 1 to 2 minutes — the cornstarch from the chicken will naturally thicken the sauce into a glossy glaze. Remove from heat the moment it coats everything.
6. Build the bowl: Add rice as your base. Spoon the glazed chicken, peppers and onion on top. Garnish with 1 tablespoons spring onion, sliced and 1 teaspoons sesame seeds, optional if using. Serve immediately while the glaze is still glossy.

Nutrition Estimate

Nutrition values are estimates for home cooking guidance and may vary by ingredient brand, weight, and cooking method.