Ingredients
Scale
- 1.5 lbs chicken thighs, bite-sized pieces
- 1.5 cups long-grain white rice (jasmine or basmati work best)
- 3 cups chicken broth (low sodium)
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
- Step 1: Marinate and Prep the Chicken. Whisk together the honey, soy sauce, minced garlic, and ground ginger in a small bowl. Place your chopped chicken thighs in a separate bowl and pour half of the sauce over them. Let the chicken sit for about 10 minutes while you rinse your rice under cold water until the water runs clear. This step is vital for achieving that fluffy texture.
- Step 2: Sear the Chicken. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer. Sear the chicken for 3-4 minutes until it develops a nice golden-brown color on all sides. You do not need to cook it all the way through yet; the goal is to lock in the juices and create flavor through browning.
- Step 3: Toast the Rice. Push the chicken to the sides of the pan and melt the butter in the center. Add the rinsed and drained rice to the butter. Stir the rice for 1-2 minutes to “toast” it. You will notice the grains start to look slightly translucent and smell nutty. This prevents the rice from becoming sticky and helps it absorb the broth evenly.
- Step 4: Simmer to Perfection. Pour in the chicken broth and the remaining honey garlic sauce. Stir everything together, scraping the bottom of the pan to release any flavorful browned bits. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid during this time!
- Step 5: Rest and Fluff. Remove the pan from the heat and let it sit, still covered, for 5 minutes. This allows the steam to finish cooking the rice perfectly. Remove the lid and use a fork to gently fluff the rice, mixing the chicken and sauce thoroughly. Garnish with fresh green onions and sesame seeds before serving hot.
- Cook Time: 40 minutes