Five-Spice Pear-Glazed Chicken Rice Bowls

Ingredients

• boneless chicken thighs1 1/2 lb
• ripe pear, grated1 medium
• soy sauce3 tbsp
• rice vinegar1 tbsp
• honey1 tbsp
• garlic, minced3 cloves
• fresh ginger, grated1 tsp
• cooked jasmine rice3 cups
• cucumber, thinly sliced1 cup
• scallions, sliced4
• toasted sesame seeds1 tbsp

Method

1. 1Stir together the grated pear, soy sauce, rice vinegar, honey, garlic, and ginger to make a quick glaze.
2. 2Season the chicken lightly, then sear it in a hot skillet until the first side is browned.
3. 3Flip the chicken and pour in the glaze, reducing the heat so it simmers and coats the meat.
4. 4Continue cooking until the chicken is cooked through and the glaze turns glossy and sticky.
5. 5Slice the chicken and arrange it over bowls of warm rice.
6. 6Top with cucumber, scallions, and sesame seeds, then spoon any extra glaze from the pan over the bowls.

Tips

• Grate the pear finely so it melts into the sauce instead of staying chunky.
• If the glaze thickens too fast, add a splash of water to keep it spoonable.

Nutrition