Ingredients
Scale
- 4 chicken thighs, skinless
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups chicken broth
- 1 cup jasmine or basmati rice
- 2 tbsp vegetable oil
- Fresh herbs for garnish
- Vegetables (optional, bell peppers, bok choy)
Instructions
- Cook the rice according to package instructions and set aside.
- In a bowl, combine soy sauce and honey to create the marinade.
- Marinate chicken thighs in the mixture for at least 30 minutes.
- Heat oil in a skillet over medium heat. Remove chicken from marinade and sear until golden brown on both sides.
- Add garlic and ginger to the skillet and sauté until fragrant.
- Pour in chicken broth and bring to a simmer. Add the chicken and cook until tender and caramelised, about 15 minutes.
- Serve the caramelised soy chicken over rice, garnished with fresh herbs and vegetables if desired.
Notes
- Adjust sweetness by varying honey or sugar.
- You can add vegetables during the simmering process for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: Fifty grams
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg