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 lightly with salt and pepper.
- Mix soy sauce, sesame oil, garlic, ginger, and brown sugar in a bowl. Marinate chicken for 10 minutes.
- Rinse jasmine rice until water runs clear. Boil 2 cups of water, add rice, cover, and simmer for about 15 minutes.
- Sauté marinated chicken in a large pot over medium-high heat until caramelised (5-7 minutes).
- Add chicken broth and rice vinegar; bring to boil then reduce heat.
- Thicken broth by adding cornstarch mixture while stirring continuously for another 5 minutes.
- Serve over fluffy jasmine rice and garnish with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg