Ingredients
Scale
- 2 cups jasmine rice
- 1 lb chicken thighs, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Green onions and cilantro for garnish
- Sliced cucumbers and carrots for serving
Instructions
- Cook jasmine rice according to package instructions until fluffy.
- Mix soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil in a bowl to make the sauce.
- Heat a skillet over medium heat. Add sliced chicken and cook until browned and cooked through.
- Pour the sauce over the cooked chicken and simmer for 2-3 minutes until thickened and sticky.
- Serve the glazed chicken over rice, garnished with chopped green onions and cilantro. Add sliced vegetables on the side.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Adjust sweetness and saltiness by modifying honey and soy sauce quantities.
- Best served immediately for optimal stickiness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg