Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into 1/2-inch strips
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp neutral oil
  • 2 cups cooked jasmine rice, warm
  • 1 cup shredded purple cabbage
  • 1/2 cup shelled edamame, steamed
  • 1 Persian cucumber, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 2 green onions, bias-cut
  • 1 tsp rice vinegar

Instructions:

  1. Pat the chicken breast strips dry with paper towels to ensure a proper sear. In a small mixing bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the glaze.
  2. Heat the neutral oil in a large carbon steel skillet or non-stick pan over medium-high heat until shimmering.
  3. Add the chicken in a single layer. Sear undisturbed for 2 minutes until a golden-brown crust forms via the Maillard reaction. Flip the chicken pieces.
  4. Pour the honey-garlic glaze over the chicken. Toss constantly for 2-3 minutes until the sauce reduces and creates a thick, glossy lacquer on the protein.
  5. Toss the sliced cucumbers with rice vinegar. Divide the warm jasmine rice between two bowls.
  6. Top each bowl with the glazed chicken, shredded cabbage, steamed edamame, and pickled cucumbers. Garnish with toasted sesame seeds and sliced green onions.