Ingredients
- 2 boneless chicken thighs or breasts
- 1 cup jasmine rice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup sautéed vegetables (broccoli, bell peppers, or snap peas)
- Fresh cilantro or green onions for garnish
- 1 tablespoon sesame seeds
Instructions
- Marinate the chicken: In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken and ensure it’s well-coated. Let it marinate for at least 30 minutes.
- Prepare the rice: While the chicken marinates, cook your rice according to the package instructions.
- Cook the chicken: Heat a skillet over medium-high heat. Add a drizzle of oil and then place the marinated chicken in the pan. Cook for about 5–7 minutes per side until cooked through and beautifully caramelized.
- Pour in the reserved marinade towards the end, allowing it to thicken into a glaze.
- Sauté the vegetables: In another pan, add a bit of oil and sauté your vegetables until they are bright and tender.
- Assemble the bowls: Serve a generous scoop of rice, topped with the sticky chicken, sautéed vegetables, fresh herbs, and a sprinkle of sesame seeds.
Notes
Letting the chicken marinate longer enhances the flavor. Avoid overcrowding the pan while cooking to achieve good caramelization.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Gluten-Free