Sticky Garlic Soy Chicken with Sesame Rice -

Sticky Garlic Soy Chicken with Sesame Rice

Experience the sweet and savory goodness of Sticky Garlic Soy Chicken with Sesame Rice, a dish that embodies the essence of Asian cuisine. This recipe features tender chicken glazed in a rich, sticky sauce made with garlic, ginger, honey, and soy sauce, paired with nutty sesame-infused rice. Perfect for any occasion, it's easy to prepare and will surely impress your family and friends. Discover the balance of flavors in this delightful meal that transforms any dinner into a culinary adventure.

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Ingredients

For the Sticky Garlic Soy Chicken:

4 boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

Salt and black pepper, to taste

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

For the Sesame Rice:

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

Salt, to taste

1 green onion, sliced (for garnish)

Instructions

Marinate the Chicken:

- In a mixing bowl, combine the soy sauce, honey, minced garlic, grated ginger, sesame oil, vegetable oil, rice vinegar, salt, and pepper. Whisk the ingredients together until the honey is fully dissolved and the mixture is smooth.

- Add the chicken thighs to the marinade, making sure they are completely coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for a richer flavor.

Prepare the Rice:

- Rinse the jasmine rice thoroughly under cold water until the water runs clear. This step helps to remove excess starch, resulting in fluffy rice once cooked.

- In a medium saucepan, bring 2 cups of water or chicken broth to a rolling boil. Add the rinsed rice and a pinch of salt. Stir briefly, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.

- After cooking, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork, then stir in the sesame oil and toasted sesame seeds. Taste and adjust the salt as needed. Keep the rice covered to stay warm until serving.

Cook the Chicken:

- In a large skillet or cast-iron pan, heat a splash of vegetable oil over medium-high heat. Remove the chicken thighs from the marinade (reserve the marinade for later) and place them in the hot skillet. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

- Once the chicken is cooked, remove it from the pan and allow it to rest briefly.

- In the same skillet, add the reserved marinade and bring it to a gentle boil. Stir in the cornstarch slurry, mixing well to thicken the sauce. Cook for an additional 2-3 minutes, or until the sauce is sticky and glossy.

Combine and Serve:

- Slice the rested chicken thighs into strips, then return them to the skillet to coat with the thickened sticky sauce.

- Serve the sticky garlic soy chicken over a generous scoop of sesame rice, drizzling what remains of the sauce over the top.

- Garnish with sliced green onions and a sprinkle of sesame seeds for an extra touch of flavor and presentation.

Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings

Optional Presentation Tips: Serve the dish in bowls for a homely feel or on elegant plates for a refined dinner setting. Add a lime wedge on the side for a zesty finish!