Ingredients
Scale
- 4 skin-on chicken thighs or breasts
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon rice vinegar (optional)
- 1 cup jasmine or long-grain rice
- 2 cups chicken broth or water
- 1 tablespoon vegetable oil or sesame oil
- Green onions and sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, pour in soy sauce and honey. Cook for 3-4 minutes until thickened and syrupy, creating a caramelized coating.
- Add minced garlic and grated ginger, cook for 1-2 minutes until fragrant. Return chicken to the skillet, coating it in the sauce. Simmer for a few minutes to infuse flavors.
- Meanwhile, rinse rice under cold water. In a separate pot, bring chicken broth to a boil. Add rice, cover, and cook according to package instructions until fluffy.
- If desired, add a splash of rice vinegar to the skillet for a tangy twist. Serve the chicken over cooked rice, garnished with green onions and sesame seeds.
Notes
- Ensure the chicken is cooked thoroughly but avoid overcooking to keep it tender.
- You can substitute chicken breasts for thighs for quicker cooking.
- Use tamari or gluten-free soy sauce to make the dish gluten-free.
- Add vegetables like bok choy, broccoli, or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg