Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 cups cooked jasmine rice
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger. Marinate chicken thighs in this mixture for at least 30 minutes.
- Heat a large skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
- Take out the chicken and add leftover marinade to the skillet; stir in cornstarch to thicken the sauce. Simmer for about 2-3 minutes.
- Slice the chicken and return it to the skillet, tossing it well in the thickened sauce.
- Serve over jasmine rice with garnishes of sesame seeds and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg