Description
Sweet Garlic Chicken “Stir Fry” is a quick, flavorful one-pot dish made in a rice cooker, featuring tender chicken, vibrant vegetables, and a sweet-spicy gochujang, soy sauce, and honey glaze.
Ingredients
Units
Scale
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2–4 tablespoons gochujang (adjust to spice preference)
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
For the “Stir Fry”:
- 1 pound chicken, diced
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/3 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sugar snap peas
- 1/2 cup diced red bell pepper
- For Garnish (optional): Sesame seeds and sliced green onions
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/3 cup to accommodate the soy sauce and vinegar liquids.
- In a bowl, whisk together the soy sauce, honey, gochujang, garlic, and apple cider vinegar until smooth.
- Place the diced chicken in a shallow dish or resealable bag. Pour a little over half of the sauce over the chicken, ensuring it’s well-coated. Marinate for at least 30 minutes, or overnight for deeper flavor. Reserve the remaining sauce for drizzling.
- Layer the marinated chicken on top of the rice.
- Spread the broccoli, carrots, sugar snap peas, and red bell pepper evenly over the chicken. Close the rice cooker lid.
- Start the rice cooker and cook on the regular white rice setting. Once the rice cooker finishes, let it sit for an additional 5-10 minutes to steam.
- Fluff the rice and stir the vegetables and chicken together. Drizzle with the reserved sauce (optional) and garnish with sesame seeds and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2