Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 cup jasmine or basmati rice
- 4 cups chicken or vegetable broth
- 2 tablespoons sesame oil or vegetable oil
- Salt and pepper to taste
- Green onions, sliced (optional for garnish)
- Sesame seeds (optional)
Instructions
- Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon sesame oil over medium heat, cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add soy sauce and honey or brown sugar, stir well and simmer until sauce thickens, about 3-4 minutes. Return chicken to skillet, coat with glaze, and simmer briefly to meld flavors.
- Meanwhile, heat 1 tablespoon oil in a separate pot. Add minced garlic and grated ginger, sauté until fragrant, about 1 minute. Pour in broth and bring to a boil. Season with salt and pepper.
- Rinse rice and cook according to package instructions, or cook in some of the garlic ginger broth for extra flavor until tender and fluffy.
- Serve by dividing rice among plates, ladle hot broth over rice, place caramelised chicken on top, drizzle with remaining glaze. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Marinate chicken in soy sauce and ginger for 30 minutes for added flavor.
- Adjust sweetness by varying honey or sugar levels.
- Use high-quality soy sauce for deeper umami flavor.
- Ensure glaze is thick enough to coat chicken evenly.
- Add a few drops of sesame oil to broth before serving for extra aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Simmering, Searing
- Cuisine: Asian, Fusion
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 1020mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg