Ingredients
Scale
- 4 chicken thighs, skinless and boneless
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups jasmine rice
- 1 tablespoon sesame oil
- Green onions and sesame seeds for garnish
Instructions
- Marinate chicken thighs in soy sauce and honey for 30 minutes.
- Heat sesame oil in a skillet and sear chicken until golden brown; set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add chicken broth and bring to a boil.
- Return chicken to broth and simmer until cooked through, about 20 minutes.
- Cook rice separately according to package instructions.
- Serve chicken over rice with broth poured over, garnished with green onions and sesame seeds.
Notes
- You can substitute chicken thighs with drumsticks or breasts.
- Add vegetables like bok choy or bell peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing, simmering
- Cuisine: Asian fusion
- Diet: Gluten-free option (use GF soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg