Ingredients
Scale
- 4 boneless chicken thighs or breasts, sliced
- 1 cup jasmine or basmati rice
- 3 tablespoons soy sauce (preferably caramelised soy soy)
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups chicken broth or water
- 1 tablespoon vegetable oil
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Start by marinating the chicken slices in soy sauce, honey, garlic, and ginger for about 15 minutes to enhance flavor and caramelize the soy for a golden finish.
- In a large skillet or wok, heat vegetable oil over medium heat. Add the marinated chicken and cook until golden and cooked through, about 7-8 minutes. Remove and set aside.
- In the same pan, add a little more oil if needed, then sauté the rice with a splash of the remaining marinade to coat it with flavor. Add chicken broth and bring to a boil. Cover and reduce heat to low, cooking until rice is tender, about 15-20 minutes.
- Return the cooked chicken to the rice, stirring gently. Let simmer for an additional 5 minutes. Garnish with chopped green onions and sesame seeds, then serve hot.
Notes
- Use jasmine or basmati rice for enhanced aroma and texture.
- Marinate the chicken for at least 15 minutes for maximum flavor.
- Cook rice covered on low heat for even cooking and fluffiness.
- Garnish with sesame seeds or additional green onions for added flavor and presentation.
- This dish pairs well with steamed vegetables or Asian-inspired sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian Fusion
- Diet: Dairy-Free, Nut-Free, Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg