Soy-Glazed Chicken Bowls with Cashew Lime Rice and Spicy Mayo

This soy-glazed chicken bowl is your new weeknight hero. In just 15 minutes, you can have a restaurant-quality meal on the table: tender chicken coated in a sweet and savory glaze, served over buttery cashew lime rice with garlicky steamed broccoli. A drizzle of creamy spicy mayo and a sprinkle of crispy fried onions add the perfect finishing touches.

It’s a balanced, flavorful bowl that comes together with minimal effort-no complicated techniques or long ingredient lists. Just prep, cook and enjoy a delicious dinner that feels like a treat.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

24 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Cut broccoli into bite-size pieces if needed. Trim and thinly slice scallions, separating whites from greens. Quarter the lime.
2. Pat chicken cutlets dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Reduce heat to low; stir in sweet soy glaze and 2 tablespoons water (4 tablespoons for 4 servings). Cook, turning chicken occasionally, until sauce thickens and chicken is coated, 1-2 minutes.
3. While chicken cooks, in a medium microwave-safe bowl, combine broccoli, scallion whites, garlic powder and 2 tablespoons water (4 tablespoons for 4 servings). Cover with plastic wrap; poke a few holes. Microwave until tender, 1½-3 minutes. Drain. Toss broccoli with chili flakes to taste. Season with salt.
4. Massage rice package to separate grains; partially open. Microwave for 90 seconds. Carefully open; stir in cashews, 1 tablespoon butter, juice from one lime wedge and a pinch of salt (for 4 servings: 2 tablespoons butter and juice from two lime wedges).
5. In a small bowl, combine mayonnaise, sweet Thai chili sauce and juice from one lime wedge (two wedges for 4 servings).
6. Divide rice between bowls. Top with saucy chicken and broccoli. Drizzle with spicy mayo. Sprinkle with scallion greens and crispy fried onions. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, cook your preferred rice according to package directions, then stir in cashews, butter and lime juice at the end.

What can I substitute for sweet soy glaze?

You can mix equal parts soy sauce and honey or brown sugar, then simmer until slightly thickened.

Is this recipe gluten-free?

The sweet soy glaze typically contains wheat, so it is not gluten-free. Use tamari or a gluten-free soy sauce alternative.