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 into bite-sized pieces; season with salt and pepper.
- Marinate chicken with soy sauce, sesame oil, garlic, ginger, and brown sugar for 10 minutes.
- Rinse jasmine rice until water is clear. Boil water in a saucepan, add rice, cover, and simmer for 15 minutes.
- In a large pot, heat oil 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.
- Mix cornstarch with water; gradually add to the pot while stirring to thicken the broth.
- Simmer for an additional 5 minutes before serving over rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg