Description
A flavorful Asian-inspired dish featuring tender chicken caramelized in a soy-based sauce, served in a fragrant garlic and ginger broth over steamed rice.
Ingredients
Units
Scale
- 500g boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 1 cup jasmine rice
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the jasmine rice according to package instructions and set aside.
- In a bowl, mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.
- Cut the chicken thighs into bite-sized pieces and marinate them in the mixture for at least 15 minutes.
- Heat vegetable oil in a skillet over medium heat. Add the marinated chicken pieces and cook until they are browned and caramelized.
- In a separate pot, bring the chicken broth to a simmer. Add sesame oil, additional minced garlic, and grated ginger to the broth. Let it simmer for 10 minutes to infuse the flavors.
- To serve, place a portion of cooked rice in a bowl, top with the caramelized chicken, and ladle the hot garlic ginger broth over the top.
- Garnish with sliced green onions and serve hot.
Notes
- For a spicier kick, add a dash of chili flakes to the broth.
- Marinating the chicken longer enhances the flavor.
- Use low-sodium soy sauce to control salt levels.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg