Description
Tender, juicy chicken thighs are simmered in a rich, savory ginger-garlic broth and finished with a caramelised soy glaze. Served over a bed of fluffy white rice, this 30-minute meal is a weeknight dinner dream come true.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 cups chicken broth
– 1 cup uncooked white rice
– 2 green onions, sliced
– Sesame seeds for garnish
Instructions
1. – Season the chicken thighs with salt and pepper.
2. – In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown.
3. – Remove the chicken from the skillet and set aside.
4. – In the same skillet, add the garlic and ginger. Cook for 1 minute until fragrant.
5. – Pour in the soy sauce and brown sugar. Stir to combine and let the mixture simmer for 2-3 minutes until slightly thickened.
6. – Return the chicken to the skillet and flip to coat both sides in the sauce.
7. – Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through.
8. – Meanwhile, prepare the rice according to package instructions.
9. – Once the chicken is cooked, remove it from the skillet. Slice or shred the chicken.
10. – Serve the chicken over the cooked rice, spooning the ginger-garlic broth over the top. Garnish with sliced green onions and sesame seeds.
Notes
This dish can be made ahead and reheated. The chicken will stay tender and juicy. You can also substitute boneless, skinless chicken breasts if preferred.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian