Sticky Garlic Soy Chicken with Sesame Rice

Discover the deliciousness of Sticky Garlic Soy Chicken with Sesame Rice, perfect for any weeknight dinner or special occasion. This recipe features tender chicken thighs marinated in a blend of soy sauce, honey, garlic, and ginger, resulting in a savory, sticky glaze that is simply irresistible. Paired with flavorful sesame rice, this dish not only offers a symphony of tastes and textures but also provides nutritional benefits, making it a satisfying meal you’ll want to make again and again.

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Ingredients

For the Sticky Garlic Soy Chicken:

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce

3 cloves garlic, finely minced

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

1/2 teaspoon red pepper flakes (optional for a spicy kick)

2 green onions, finely chopped (for garnish)

Sesame seeds (for garnish)

For the Sesame Rice:

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon sesame oil

2 tablespoons sesame seeds

Salt, to taste

2 green onions, finely chopped (for garnish)

Instructions

Prepare the Marinade: In a medium mixing bowl, whisk together the soy sauce, minced garlic, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes (if using) until all ingredients are well blended.

Marinate the Chicken: Place the chicken thighs inside a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag tightly or cover the dish with plastic wrap, then refrigerate for at least 30 minutes (or up to 2 hours for a deeper flavor).

Cook the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil. Add the rinsed rice along with a pinch of salt. Stir briefly, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is completely absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes.

Sauté the Rice: Heat sesame oil in a small skillet over medium heat. Add the sesame seeds and toast them for about 2-3 minutes, or until they turn golden and aromatic. Fluff the cooked rice with a fork, then gently mix in the toasted sesame seeds. Finish with a garnish of chopped green onions and set aside.

Cook the Chicken: Preheat a large skillet or grill pan over medium-high heat. Remove the marinated chicken from the bag or dish, allowing any excess marinade to drip off. Discard the remaining marinade. Cook the chicken for approximately 5-7 minutes on each side, or until it’s golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Glaze the Chicken: Once the chicken is fully cooked, pour any residual marinade from the pan over the chicken. Let it bubble for about a minute, creating a thick, sticky glaze.

Serve: Slice the succulent chicken and serve it atop a bed of fluffy sesame rice. Drizzle with the sticky glaze from the pan and finish with a sprinkle of chopped green onions and sesame seeds for a delightful presentation.

Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings

- Presentation Tips: Serve the chicken slices artfully arranged over the rice, with a few extra sesame seeds and green onion on top for an appealing look. Consider using a vibrant plate to enhance the colors of the dish!