Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- Sesame seeds for garnish
- Salt and pepper to taste
For those looking to make substitutions, chicken breasts can be used instead of thighs for a leaner option. If you’re out of rice vinegar, apple cider vinegar makes a handy substitute. And if you’re avoiding soy, coconut aminos can provide a similar depth of flavor.
Instructions
- Begin by cutting the chicken thighs into bite-sized pieces. Season them with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 6-8 minutes.
- Add the minced garlic to the pan and sauté for 1 minute until fragrant.
- In a small bowl, mix together the soy sauce, honey, rice vinegar, and grated ginger. Pour this mixture over the chicken.
- Bring the sauce to a gentle simmer and let it reduce for about 3-4 minutes.
- Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken evenly.
- Serve the sticky garlic chicken over a bed of cooked jasmine rice. Sprinkle with sliced green onions and sesame seeds for garnish.
Cooking this dish always takes me back to the times I spent in the kitchen with my grandmother, learning the art of balancing flavors without a recipe in sight. The key is to follow your senses, just as she did.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International