Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/4 cup honey
- 3 tablespoons low‑sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon vegetable oil
- to taste sesame seeds (optional for garnish)
Instructions
- Rinse the jasmine rice until water runs clear; combine with water in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer 15 minutes; then fluff with a fork.
- Whisk honey, soy sauce, rice vinegar, garlic, and ginger together in a small bowl.
- Heat oil in a skillet over medium‑high heat and sear chicken thighs, skin side down, 4 minutes.
- Flip chicken, pour the glaze over, and cook another 5‑6 minutes, spooning sauce repeatedly until thickened.
- Check internal temperature reaches 165°F; remove from heat and let rest briefly.
- Plate rice, top with glazed chicken, drizzle extra glaze, and sprinkle sesame seeds if desired.
- Prep Time: 10
- Cook Time: 15