Ingredients
Scale
- 500g chicken thighs or breasts, cut into bite-sized pieces
- ¼ cup soy sauce (preferably low-sodium)
- 2 tbsp honey or maple syrup
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups chicken broth
- 2 cups jasmine or basmati rice
- 1 tbsp rice vinegar (optional)
- Fresh green onions and sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Marinate the chicken pieces in soy sauce and honey for at least 15 minutes to enhance flavor and facilitate caramelization.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and caramelized, about 6-8 minutes. Remove and set aside.
- In the same skillet, add more oil if needed and sauté minced garlic and grated ginger until fragrant. Pour in chicken broth, rice vinegar, and a splash of soy sauce. Bring to a simmer.
- Add the rice to the broth, reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and has absorbed most of the broth.
- Return the caramelized chicken to the skillet with the rice and broth. Gently stir to combine and heat through for 2-3 minutes.
- Serve hot, garnished with sliced green onions and sesame seeds.
Notes
- Marinate the chicken for at least 15 minutes for best flavor and caramelization.
- Ensure the rice is cooked on low heat with a covered lid to absorb maximum flavor.
- You can substitute chicken breasts; adjust cooking time accordingly.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg