Description
A glossy, caramelized glaze crowns tender chicken over steaming rice, creating an elegant weeknight centerpiece with refined balance.
Ingredients
Scale
- 2 cups jasmine rice, rinsed until water runs clear
- 3 cups water or low-sodium chicken stock
- 1 tablespoon neutral oil
- 1.5 lb boneless, skin-on chicken thighs, trimmed
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro, finely chopped
- Lime wedges
- Pickled cucumber or quick-pickled red onion
Instructions
- Cook the rice: combine rinsed jasmine rice and water (or stock) in a pot, bring to a simmer, cover, reduce to low heat and cook for 15 minutes. Remove from heat and steam, covered, for 10 minutes. Fluff with a fork.
- Prepare the sauce: whisk soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger until smooth. Reserve 2 tablespoons for glazing.
- Sear the chicken: heat vegetable oil in a skillet over medium-high heat. Season thighs with salt and pepper and place skin-side down. Sear until golden-brown, 6–8 minutes; flip and brown the other side for 3–4 minutes.
- Combine and braise: pour the sauce into the pan, reduce heat, cover partially, and simmer until the chicken is cooked through, about 10 minutes.
- Finish the glaze: remove chicken, stir cornstarch slurry into the reserved hot sauce and cook until glossy, about 1–2 minutes.
- Slice and coat: slice chicken against the grain, return to the pan and toss in the sticky glaze; finish with sesame oil and scallion whites.
- Assemble bowls: spoon warm rice into bowls, fan glazed chicken atop, and scatter with scallion greens, sesame seeds, and cilantro. Serve with lime wedges and pickles.
Notes
Use thighs for juiciness; breasts can dry quickly if overcooked. Sear skin-side down for maximum flavor and caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg