Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups chicken broth
- 1 cup jasmine rice
- 2 tablespoons vegetable oil
- Fresh herbs for garnish (cilantro or green onions)
Instructions
- Cook the rice according to package instructions and set aside.
- Heat vegetable oil in a skillet over medium heat.
- In a small bowl, mix soy sauce and honey; brush half onto chicken thighs.
- Place chicken in skillet and cook until caramelized and golden on each side, about 4-5 minutes per side.
- Add garlic and ginger to the skillet, sauté until fragrant, about 1 minute.
- Pour in chicken broth and bring to a simmer.
- Cook chicken in broth for 10-15 minutes until cooked through and sauce thickens slightly.
- Serve the chicken over rice, spooning broth over the top and garnishing with fresh herbs.
Notes
- Adjust sweetness by adding more honey or sugar to the sauce.
- Use boneless, skinless chicken thighs for best flavor and tenderness.
- Serve with steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg