Ingredients
Scale
- 4 chicken thighs, skin-on
- 1/4 cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 4 cups chicken broth
- 2 cups cooked rice
- Green onions, chopped (for garnish)
- Sliced ginger (for garnish)
- Sesame seeds (optional)
Instructions
- Mix soy sauce and honey; marinate chicken thighs for at least 30 minutes.
- In a skillet, sear chicken skin-side down until crispy. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add chicken broth and bring to a simmer.
- Return chicken to the broth, cover, and cook until tender, about 20 minutes.
- Serve chicken over rice, spoon broth over the top, and garnish with green onions, sliced ginger, and sesame seeds.
Notes
- Marinate the chicken for a richer flavor. You can also bake the chicken if preferred.
- Adjust the honey for desired sweetness.
- Use leftover broth as a soup base for added convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 130 mg