Ingredients
Scale
- 500g chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 cups chicken broth
- 1 tbsp vegetable oil
- Cooked rice for serving
- Green onions and sesame seeds for garnish
Instructions
- Heat vegetable oil in a skillet over medium heat. Add chicken thighs and cook until browned on both sides.
- Mix soy sauce and honey; pour over chicken and cook until glazed and caramelized.
- Remove chicken and set aside. In the same pan, sauté garlic and ginger until fragrant.
- Add chicken broth and simmer for 10 minutes to create the broth.
- Return chicken to the pan to reheat and coat with the sauce.
- Serve over cooked rice, garnished with green onions and sesame seeds.
Notes
- Use skinless chicken thighs for tender, juicy meat.
- You can substitute honey with maple syrup for a different sweetness profile.
- Adjust soy sauce for saltiness to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free optional (use GF soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg