Ingredients
Scale
- 4 chicken thighs, skinless and boneless
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 cups chicken broth
- 1 tablespoon rice vinegar
- 2 cups cooked jasmine rice
- Fresh scallions, sliced for garnish
- Cooking oil
Instructions
- Heat oil in a skillet over medium-high heat. Add chicken thighs and sear until golden brown on both sides, about 5 minutes each.
- Add garlic and ginger to the skillet, sauté until fragrant, about 1 minute.
- Pour in soy sauce, honey, and chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through and sauce thickens, about 15 minutes.
- Stir in rice vinegar for added flavor.
- Serve the chicken over steamed jasmine rice, spooning the broth over the top. Garnish with sliced scallions.
Notes
- Adjust sweetness by adding more or less honey.
- For extra flavor, add a dash of sesame oil or a sprinkle of red pepper flakes.
- Use skinless chicken for a leaner dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg