Ingredients
Scale
- 2 cups jasmine or basmati rice
- 1 lb caramelised soy chicken pieces
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 cups chicken broth or garlic-ginger broth
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 2 tablespoons vegetable oil
- Fresh green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
- Marinate the chicken with soy sauce, honey, and minced garlic for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken until golden and caramelised, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté remaining garlic and ginger until fragrant, about 1 minute.
- Pour in chicken broth, scraping browned bits from the bottom of the skillet, and bring to a gentle simmer.
- Cook the rice separately according to package instructions, or add rice directly to the broth for a one-pot meal.
- Add the cooked caramelised soy chicken back into the skillet with the broth and rice, mix well, and heat through.
- Garnish with sliced green onions and sesame seeds, then serve hot for a flavorful, aromatic dish.
Notes
- Use jasmine or basmati rice for best aroma and texture.
- For a gluten-free version, substitute soy sauce with gluten-free tamari.
- Adjust the sweetness by varying the honey or sugar amount according to taste.
- This dish can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with soy sauce substitute)
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg