Ingredients
Scale
- 500g boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Cut chicken thighs into bite-sized pieces and season with salt and pepper.
- In a bowl, mix soy sauce, sesame oil, garlic, ginger, and brown sugar. Add chicken and marinate for 10 minutes.
- Rinse jasmine rice until clear. Boil 2 cups water in a saucepan, add rice, cover, and simmer for 15 minutes.
- Heat oil in a large pot over medium-high heat. Sauté marinated chicken until caramelised (5-7 minutes).
- Add chicken broth and rice vinegar; bring to a boil then reduce heat to simmer.
- Gradually stir in cornstarch mixture until thickened; simmer for an additional 5 minutes.
- Serve the chicken and broth over jasmine rice, garnished with sliced green onions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 6g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg