Ingredients
Scale
- 500g boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Combine soy sauce, sesame oil, garlic, ginger, and brown sugar in a bowl. Add chicken pieces and let marinate for 10 minutes.
- Rinse jasmine rice until water runs clear. In a saucepan, bring 2 cups of water to a boil. Add rice, cover, and simmer for 15 minutes.
- Heat oil in a large pot over medium-high heat. Sauté marinated chicken until caramelised and cooked through (5-7 minutes).
- Add chicken broth and rice vinegar to the pot; bring to a boil then reduce heat to simmer.
- Stir in cornstarch mixture gradually while simmering; cook for another 5 minutes.
- Dish the caramelised chicken over jasmine rice and garnish with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing/Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg