Glazed Chicken Cubes with Rice and Salad
Description
This dish features tender chicken cubes coated in a sticky, savory-sweet glaze, served over fluffy rice with a fresh, crisp salad on the side. It’s balanced, colorful, and perfect for a quick weekday meal or a simple dinner that feels special.
Time Required
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Ingredients
For the Glazed Chicken
500 g chicken breast, cut into 1-inch cubes
2 tbsp oil (vegetable or olive)
1 tbsp garlic, minced
Glaze Sauce:
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp vinegar (white, rice, or apple cider)
1 tbsp ketchup or chili sauce
½ tsp black pepper
¼ tsp chili flakes (optional)
¼ cup water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
For the Rice
1½ cups basmati or long-grain rice
3 cups water
½ tsp salt
For the Salad
1 cucumber, chopped
1 tomato, chopped
1 small onion, sliced
Lettuce or cabbage (optional)
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper to taste
Instructions
1️⃣ Prepare the Rice
Rinse rice until water runs clear.
Add rice, water, salt, and oil to a pot.
Bring to a boil, then cover and simmer for 12 minutes on low heat.
Turn off heat and let sit (covered) for 5 minutes.
Fluff with a fork.
Cook the Glazed Chicken
Heat oil in a large pan over medium-high heat.
Add chicken cubes and cook until lightly golden (about 5–7 minutes
garlic; sauté 30 seconds.
In a bowl, mix all glaze ingredients (soy sauce, honey, vinegar, ketchup, pepper, chili flakes, water).
Pour the glaze mixture into the pan.
Bring to a simmer, then add the cornstarch slurry.
Cook until the sauce thickens and coats the chicken (about 3–5 minutes).
Turn off heat and rest 1 minute for the glaze to settle.
Make the Salad
Combine cucumber, tomato, onion, and lettuce.
Add lemon juice, olive oil, salt, and pepper.
Toss gently.
Serving
Place a serving of warm rice on the plate.
Add glazed chicken on top or beside it.
Serve the fresh salad on the side.
Optional: Garnish with sesame seeds or chopped parsley.
Tips for Best Results
Cut chicken evenly so it cooks uniformly.
Do not overcrowd the pan; chicken browns better with space.
Adjust sweetness/spiciness of the glaze to your taste.
For extra flavor, marinate the chicken in 1 tbsp soy sauce + ½ tsp garlic for 10 minutes before cooking.
Serve immediately for best glaze texture.
Q&A Section
Q1: Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs stay juicier and add extra flavor. Cooking time may be slightly longer.
Q2: Can I make the glaze without cornstarch?
Yes. Just simmer longer until the sauce naturally reduces and thickens, though it won’t be as glossy.
Q3: What rice works best?
Basmati, jasmine, or long-grain rice all pair well.
Q4: Can I make this recipe spicy?
Definitely—add more chili flakes, sriracha, or ¼ tsp crushed red pepper to the glaze.
Q5: How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat gently in a pan or microwave.