Honey Soy Glazed Chicken with Garlic Ginger Brothy Rice
Honey Soy Glazed Chicken with Garlic Ginger Brothy Rice
Ingredients
For the Honey Soy Glazed Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
For the Garlic Ginger Brothy Rice
- 1 1/2 cups white rice, uncooked
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon sesame oil
For the Garnish
- 4 heads bok choy, steamed or blanched
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- 1
Cook the white rice according to package directions. Set aside.
⏱️ 20 min
- 2
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper. Dredge each chicken thigh thoroughly in cornstarch, ensuring an even coating.
⏱️ 5 min
- 3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the cornstarch-coated chicken thighs, skin-side down. Cook for 6-8 minutes per side, or until golden brown, crispy, and cooked through. Remove chicken from the pan and set aside on a plate.
⏱️ 15 min
- 4
In the same skillet (without cleaning), add the 2 minced garlic cloves. Sauté for 30 seconds until fragrant. Stir in the soy sauce, oyster sauce, and honey. Bring to a gentle simmer and cook for 1-2 minutes, stirring constantly, until the glaze thickens slightly.
⏱️ 3 min
- 5
Return the cooked chicken thighs to the skillet with the glaze. Toss the chicken to coat evenly, cooking for another 2-3 minutes until the chicken is sticky and caramelized.
⏱️ 3 min
- 6
While the chicken is glazing, prepare the broth. In a small saucepan, combine chicken broth, 4 minced garlic cloves, minced fresh ginger, and sesame oil. Heat over medium heat until warm and fragrant, about 5 minutes. Do not boil.
⏱️ 5 min
- 7
Slice the glazed chicken thighs into strips or bite-sized pieces.
⏱️ 2 min
- 8
To assemble, divide the cooked white rice among four serving bowls. Arrange the sliced honey soy glazed chicken on top of the rice. Add the steamed or blanched bok choy to each bowl.
⏱️ 4 min
- 9
Generously ladle the warm garlic ginger broth over the rice, chicken, and bok choy in each bowl. Garnish with sesame seeds and chopped green onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Soy Glazed Chicken with Garlic Ginger Brothy Rice
Ingredients
For the Honey Soy Glazed Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
For the Garlic Ginger Brothy Rice
- 1 1/2 cups white rice, uncooked
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon sesame oil
For the Garnish
- 4 heads bok choy, steamed or blanched
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- 1
Cook the white rice according to package directions. Set aside.
⏱️ 20 min - 2
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper. Dredge each chicken thigh thoroughly in cornstarch, ensuring an even coating.
⏱️ 5 min - 3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the cornstarch-coated chicken thighs, skin-side down. Cook for 6-8 minutes per side, or until golden brown, crispy, and cooked through. Remove chicken from the pan and set aside on a plate.
⏱️ 15 min - 4
In the same skillet (without cleaning), add the 2 minced garlic cloves. Sauté for 30 seconds until fragrant. Stir in the soy sauce, oyster sauce, and honey. Bring to a gentle simmer and cook for 1-2 minutes, stirring constantly, until the glaze thickens slightly.
⏱️ 3 min - 5
Return the cooked chicken thighs to the skillet with the glaze. Toss the chicken to coat evenly, cooking for another 2-3 minutes until the chicken is sticky and caramelized.
⏱️ 3 min - 6
While the chicken is glazing, prepare the broth. In a small saucepan, combine chicken broth, 4 minced garlic cloves, minced fresh ginger, and sesame oil. Heat over medium heat until warm and fragrant, about 5 minutes. Do not boil.
⏱️ 5 min - 7
Slice the glazed chicken thighs into strips or bite-sized pieces.
⏱️ 2 min - 8
To assemble, divide the cooked white rice among four serving bowls. Arrange the sliced honey soy glazed chicken on top of the rice. Add the steamed or blanched bok choy to each bowl.
⏱️ 4 min - 9
Generously ladle the warm garlic ginger broth over the rice, chicken, and bok choy in each bowl. Garnish with sesame seeds and chopped green onions before serving.
⏱️ 3 min