Description
A comforting, delicious dish featuring juicy chicken coated in a sweet-salty sauce, served over rice and topped with fresh vegetables.
Ingredients
Chicken Ingredients
- 1 pound boneless skinless chicken thighs or breasts (Thighs are juicier, breasts are leaner)
Sauce Ingredients
- 3 tablespoons soy sauce (Regular or low sodium)
- 2 tablespoons brown sugar or honey (Sweetens and makes the sauce sticky)
- 1 tablespoon rice vinegar or apple cider vinegar (Adds brightness)
- 2 teaspoons grated garlic (Fresh is best for flavor)
- 2 teaspoons grated ginger (Fresh is best for flavor)
- 1 teaspoon cornstarch (To thicken the sauce)
- 1 teaspoon sesame oil (For nutty depth)
- 1 tablespoon neutral oil (e.g., avocado or canola) (For cooking)
Rice and Toppings
- 2 cups cooked rice (jasmine, white, or brown)
- 1/4 cup sliced green onions (For garnish)
- 2 tablespoons sesame seeds (For garnish)
- 1 cup sliced cucumbers (For garnish)
- 1 cup shredded carrots (For garnish)
- 1/4 cup cilantro (For garnish)
- to taste spicy mayo (For garnish)
- 1 slice lime (For garnish)
Instructions
Preparation
- Cut chicken into bite-size pieces and pat dry. Season with a pinch of salt and pepper.
- Stir together soy sauce, brown sugar, vinegar, garlic, and ginger. Keep cornstarch slurry aside.
Cooking
- Heat a skillet over medium-high, add oil, and cook chicken until lightly browned and almost cooked through.
- Lower heat to medium. Pour in the sauce base and simmer for 1 to 2 minutes.
- Stir in the cornstarch slurry. Cook, stirring, until the sauce turns shiny and thick, about 1 to 3 minutes.
- Finish with a few drops of sesame oil. Taste and adjust salt or vinegar.
Serving
- Spoon the chicken and sauce over warm rice and add your favorite toppings.
Notes
Pat the chicken dry before cooking for better browning. Avoid overcrowding the pan while cooking the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: asian, Comfort Food