Ingredients
Scale
- 500g chicken thighs, boneless and skinless
- 100ml soy sauce
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 cups jasmine rice
- 4 cups chicken broth
- 2 tbsp vegetable oil
- Green onions, chopped (for garnish)
- Sesame seeds (optional)
Instructions
- Cook jasmine rice according to package instructions and keep warm.
- In a bowl, mix soy sauce and honey. Marinate chicken thighs in this mixture for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant.
- Add marinated chicken and cook until caramelized and cooked through, about 6-8 minutes per side.
- Pour in chicken broth, bring to a simmer, and cook for an additional 5 minutes to let flavors meld.
- Serve the caramelised soy chicken atop rice, spoon broth over, and garnish with chopped green onions and sesame seeds.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Adjust the sweetness by varying honey or sugar amount to taste.
- Serve with steamed vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Sauce Glazing
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 1200 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg