Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- Salt and pepper to taste
- Optional: 1 teaspoon crushed red pepper for some heat
Feel free to substitute chicken thighs with chicken breast if you prefer a leaner cut of meat. If you’re out of rice vinegar, apple cider vinegar is a great alternative.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- While the chicken is cooking, whisk together the honey, soy sauce, garlic, and rice vinegar in a small bowl. Adjust seasoning with salt and pepper if needed.
- Once the chicken is browned, pour the honey garlic sauce over the chicken in the skillet. Stir to coat the chicken evenly and let it simmer for about 10 minutes, allowing the sauce to thicken slightly and the chicken to cook through.
- Prepare your jasmine rice according to package instructions if not already cooked. I like using a rice cooker for perfectly fluffy rice every time.
- Once the chicken is done, remove from heat and let it rest for a minute. Serve over a bed of jasmine rice, garnished with sesame seeds and sliced green onions. For an extra kick, sprinkle some crushed red pepper over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International