Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup jasmine rice or long-grain rice
- 3 tablespoons soy sauce (preferably caramelized soy sauce for deeper flavor)
- 2 tablespoons honey or brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups chicken broth
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Marinate the chicken thighs in soy sauce, honey, garlic, and ginger for at least 20 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook until golden brown and caramelized, about 4–5 minutes per side. Pour reserved marinade into the pan to glaze the chicken as it finishes cooking.
- While the chicken cooks, rinse the rice under cold water until clear. In a separate pot, combine rice and chicken broth with garlic, ginger, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until tender and fluffy.
- Add a splash of sesame oil to the cooked rice, fluff with a fork, and let the aromatic garlic ginger broth infuse the rice.
- Place the caramelized soy chicken on top of the rice. Drizzle any leftover glaze from the skillet over the chicken. Garnish with sliced green onions and sesame seeds.
Notes
- Use caramelized soy sauce for a richer flavor.
- Marinate the chicken ahead of time for more intense flavor.
- Garnish with fresh green onions and sesame seeds for added freshness and texture.
- Adjust sweetness with honey or brown sugar according to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg