Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 cup jasmine or basmati rice
- 3 tablespoons soy sauce (preferably dark soy for caramelization)
- 2 tablespoons honey or maple syrup
- 1 thumb-sized piece of fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 2 cups chicken broth or water
- Optional garnishes: chopped green onions, sesame seeds, sliced chili peppers
Instructions
- In a small bowl, whisk together soy sauce, honey, grated ginger, and minced garlic. Coat the chicken evenly with this marinade and let sit for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side until golden and caramelized. Remove and set aside.
- Rinse rice under cold water until clear. Bring chicken broth or water to a boil, add rice, cover, and simmer on low for 15 minutes until tender.
- Return chicken to the skillet, pour remaining marinade over it, and cook for 5 more minutes until sauce thickens and glazes the chicken.
- Serve hot over rice, garnished with green onions, sesame seeds, and chili peppers if desired.
Notes
- For extra flavor, marinate the chicken longer or overnight.
- Use dark soy sauce for a richer caramelization.
- Feel free to add vegetables like broccoli or bok choy for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg