Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 cup jasmine or basmati rice
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons honey or brown sugar
- 2 tablespoons vegetable oil
- 1 cup chicken broth or water
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- Vegetables of choice (bell peppers, broccoli, or snap peas — optional)
Instructions
- In a small bowl, combine soy sauce, honey, grated ginger, and minced garlic to create the marinade. Marinate the chicken for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook until golden brown on both sides, about 4-5 minutes per side. Set aside.
- Pour the remaining marinade into the skillet and cook over medium heat until it thickens into a glossy caramel sauce, stirring constantly.
- Meanwhile, rinse the rice under cold water until clear. Cook the rice with chicken broth (or water) according to package instructions, adding salt or bay leaf if desired.
- Fluff the cooked rice and transfer to serving plates. Slice the caramelized chicken and place on top of the rice. Spoon the sauce over the chicken and rice, garnish with sliced green onions and sesame seeds. Optional: sauté vegetables and serve on the side or mixed in.
Notes
- You can substitute chicken with tofu or beef for variety.
- For a healthier twist, use low-sodium soy sauce, reduce honey, and add extra vegetables.
- Reheat leftovers in the microwave or skillet; keep the sauce separate during storage for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Asian-inspired
- Diet: Gluten-free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg