Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and pepper, to taste
- 2 cups jasmine rice
- 4 cups water
- Chopped green onions for garnish
- Fresh cilantro for garnish
Instructions
- Pat the chicken thighs dry and season them with salt and pepper.
- Heat vegetable oil in a large pot over medium-high heat. Sear the chicken thighs skin-side down for 5–7 minutes until golden and crispy.
- Flip the chicken and add soy sauce, brown sugar, garlic, and ginger; stir well.
- Pour in chicken broth, bring to a boil, then reduce heat to low and simmer covered for about 20 minutes until tender.
- Meanwhile, rinse jasmine rice under cold water until clear. Cook in another pot with water for about 15–20 minutes until fluffy.
- If desired, thicken the broth using a cornstarch slurry.
- Serve sliced chicken over rice with ladles of broth on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg