Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 cups jasmine rice or sushi rice
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- Green onions and sesame seeds for garnish
- Optional: vegetables like bell peppers, carrots, or broccoli
Instructions
- Start by cutting the chicken into bite-sized pieces. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Marinate the chicken in this mixture for at least 15 minutes.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-8 minutes.
- While the chicken cooks, rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using a rice cooker or on the stovetop.
- Once the rice and chicken are ready, spoon rice into bowls, top with the cooked chicken, and drizzle with additional sauce if desired.
- Garnish with sliced green onions and sesame seeds for extra flavor and crunch.
Notes
- Marinate the chicken overnight for enhanced flavor.
- Add sriracha or chili flakes for a spicy kick.
- Use freshly cooked rice for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, sautéing, marinating
- Cuisine: Asian-inspired
- Diet: Dairy-Free, Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 560 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
