Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Mediterranean-Style Soy Glazed Chicken with Tomato Rice
A bold fusion dish that marries Chinese umami-rich soy sauce and garlic techniques with Mediterranean tomato and herb traditions. Tender chicken is glazed in a savory soy-tomato reduction and served over fragrant garlic-infused rice, creating a harmonious bridge between East and West.
50 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami8/10
Spicy1/10
🥄 Texture
Chicken pieces should be tender and juicy, coated in a glossy, slightly sticky soy-tomato glaze with lightly browned edges. The long-grain rice cooks up fluffy and separate with a slight oiliness from the olive oil; combined, the dish is moist and saucy without being soupy.
👃 Aroma
Pronounced garlic and onion notes up front with warm, herbaceous hints of oregano/thyme and a touch of cumin. Tomato and soy add a rich, savory backbone while a faint black pepper note gives a subtle spicy lift.
🍷 Pairs Well With
Chilled dry rosé or a crisp Sauvignon Blanc; for red wine drinkers, a light-bodied Pinot Noir or Grenache pairs well.
🥗 Side Dishes
Greek salad (cucumber, tomato, red onion, feta), tzatziki or plain yogurt, and roasted Mediterranean vegetables (eggplant, zucchini, bell peppers); lemon wedges and crusty bread are good additions.
Ingredients(14 items)
- 1600 grams chicken breast (cut into bite-sized pieces)
- 22 cups long-grain rice (uncooked)
- 34 cups water
- 41 large onion (diced)
- 56 cloves garlic (minced)
- 61 can (400 grams) tomato sauce
- 74 tablespoons soya sauce
- 83 tablespoons olive oil
- 91 tablespoon vegetable oil
- 102 teaspoons mixed spices (oregano, thyme, or Italian seasoning)
- 111 teaspoon ground cumin
- 121/2 teaspoon black pepper
- 131/2 teaspoon salt
- 141 teaspoon sugar
Nutrition Information(per serving)
485
Calories
38g
Protein
58g
Carbs
12.5g
Fat
Instructions
- 1
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until translucent, stirring occasionally.
- 2
Add 4 minced garlic cloves to the onion and cook for 1 minute until fragrant, stirring constantly.
- 3
Add the chicken pieces to the wok and stir-fry for 5-7 minutes until the chicken is lightly browned on all sides.
- 4
Pour in the 4 tablespoons of soya sauce and stir well to coat all chicken pieces evenly. Cook for 2 minutes.
- 5
Add the 400 grams tomato sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the chicken. Stir to combine.
- 6
Reduce heat to medium and simmer the chicken mixture for 10-12 minutes, stirring occasionally, until the sauce thickens and chicken is fully cooked. Set aside.
- 7
In a separate large pot, heat 3 tablespoons olive oil over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 8
Add the 2 cups of uncooked rice to the pot and stir-fry for 2-3 minutes, coating the rice with oil and garlic.
- 9
Add the 2 teaspoons mixed spices (oregano/thyme) and 1 teaspoon ground cumin to the rice, stirring for 30 seconds.
- 10
Pour in the 4 cups of water and bring to a boil. Stir once, then reduce heat to low, cover with a lid, and simmer for 15-18 minutes until rice is tender and water is absorbed.
- 11
Once rice is cooked, fluff with a fork and transfer to a serving platter.
- 12
Pour the soy-tomato glazed chicken and its sauce over the rice, mixing gently to combine.
- 13
Serve hot, ensuring each portion has a good mix of rice and glazed chicken.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!