Ingredients
Scale
- 500g chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups chicken broth
- 1 tbsp sesame oil
- 2 cups cooked rice
- Spring onions and sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, brown sugar, garlic, and ginger to create the marinade.
- Marinate chicken thighs in the mixture for at least 30 minutes.
- Heat sesame oil in a skillet over medium heat and cook chicken until golden brown and caramelised, about 6-8 minutes per side.
- Remove chicken and set aside. In the same skillet, pour in chicken broth and simmer with the remaining marinade until slightly thickened.
- Serve the chicken over steamed rice, spooning broth over the top, and garnish with spring onions and sesame seeds.
Notes
- Ensure the chicken is cooked through before serving.
- You can add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop cooking
- Cuisine: Asian
- Diet: gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg