Sweet Soy Garlic Chicken Rice Bowl Filipino Style
A cozy, sweet and savory chicken bowl featuring a sticky soy glaze that transforms plain rice into something special.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the soy glaze
- 1 cup Soy sauce (regular or low sodium) Your choice
- 1/2 cup Brown sugar For deep caramel sweetness
- 4 cloves Garlic (fresh minced) Makes a difference
- 2 tablespoons Rice vinegar or calamansi juice For a Filipino twist
- 1 tablespoon Cornstarch Mixed with water for thickening
- 1 tablespoon Water For the cornstarch slurry
- to taste Black pepper Only if needed
- to taste Salt Only if needed
For the chicken bowl
- 1.5 pounds Boneless chicken thighs or breast Sliced into bite-sized pieces
- 4 cups Steamed rice Jasmine, long grain, or day-old rice
- 1 to taste Fried egg Optional topping
- 1 to taste Sliced cucumbers Optional topping
- 1/4 cup Scallions Optional topping, chopped
- 2 tablespoons Toasted sesame seeds Optional topping
Instructions
Make the Soy Glaze
- Start by adding a tiny splash of oil to a small pan and cook the minced garlic for about 20 to 30 seconds until fragrant.
- Pour in soy sauce, brown sugar, and a little vinegar or calamansi, stirring until the sugar is mostly dissolved.
- Let it bubble gently for 2 to 3 minutes.
- Mix cornstarch with water in a small cup, then pour it into the sauce while stirring until it turns glossy, about 30 seconds to 1 minute.
Prepare the Chicken Bowl
- Cook the sliced chicken in a hot pan until browned and cooked through.
- Pour the soy glaze over the cooked chicken and toss until coated.
- Spoon the chicken over hot steamed rice and add your choice of toppings.
Notes
Store any leftover glaze in a jar in the fridge for up to a week. Reheat gently before use.