Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp vegetable oil
- Spring onions and sesame seeds for garnish
Instructions
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl to create the sauce.
- Heat oil in a skillet over medium heat, cook chicken until browned and cooked through.
- Add sauce to the chicken and simmer until thickened and sticky.
- Serve the chicken over rice, garnished with spring onions and sesame seeds.
Notes
- You can substitute chicken thighs with chicken breast for a leaner option.
- Adjust sweetness by adding more honey if desired.
- Serve with steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg