Ingredients
Scale
- 2 cups jasmine rice or basmati rice
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish
- Vegetables of your choice (e.g., bell peppers, broccoli, carrots)
Instructions
- Cook the rice according to package instructions, rinse thoroughly for fluffy results, then set aside.
- In a bowl, combine soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Add sliced chicken and toss to coat. Marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook marinated chicken until browned and cooked through, about 8-10 minutes, stirring occasionally for caramelization.
- Sauté your choice of vegetables in a separate pan until tender but still crisp. Season lightly as desired.
- Divide the cooked rice into bowls. Top with the cooked chicken and vegetables. Drizzle additional sauce if preferred. Garnish with sliced green onions and sesame seeds for extra flavor and crunch.
Notes
- Feel free to customize the vegetables based on availability or preference.
- Adjust sweetness by increasing or decreasing honey or sugar.
- Use brown rice or cauliflower rice for healthier options.
- For a spicy kick, add chili flakes or hot sauce to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Asian-inspired
- Diet: Flexible; can be adjusted for gluten-free and dairy-free diets
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg