Ingredients
Scale
- 4 skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 cup jasmine rice
- Green onions and sesame seeds for garnish
Instructions
- Cook the rice according to package instructions and set aside.
- In a bowl, mix soy sauce and honey. Marinate chicken in half of this mixture for 15 minutes.
- In a large skillet, heat sesame oil over medium heat. Add chicken and cook until browned on both sides, about 5 minutes each side.
- Add garlic, ginger, and remaining marinade to the skillet. Cook for 2 minutes until fragrant.
- Pour in chicken broth, bring to a simmer, cover, and cook for 15 minutes until chicken is cooked through and sauce thickens slightly.
- Serve the chicken over rice, spooning broth over the top. Garnish with green onions and sesame seeds.
Notes
- Adjust sweetness by adding more or less honey.
- Serve with steamed vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg