Ingredients
Scale
- 4 chicken thighs, skin-on
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 2 cups cooked jasmine rice
- Green onions and sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce and honey. Marinate chicken thighs for at least 30 minutes.
- Heat sesame oil in a skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes per side.
- Add minced garlic and ginger to the skillet, sauté until fragrant.
- Pour in chicken broth and bring to a simmer. Cover and cook until chicken is cooked through, about 15 minutes.
- Remove chicken and set aside. Increase heat to thicken the sauce if desired.
- Serve the chicken over cooked rice, drizzling with the garlic ginger broth and garnishing with chopped green onions and sesame seeds.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Use low-sodium soy sauce to control salt.
- For extra flavor, add a splash of rice vinegar or a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available with gluten-free soy sauce
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg