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If you’re in search of a satisfying weeknight meal that is both delicious and easy to prepare, look no further than Sticky Garlic Soy Chicken with Sesame Rice. This dish strikes a perfect balance between savory and sweet, featuring tender chicken thighs marinated in a rich blend of soy sauce, garlic, honey, and a hint of ginger. The result is a mouthwatering entrée that is complemented beautifully by fluffy sesame rice, making it a complete meal that pleases the palate and nourishes the body.

Sticky Garlic Soy Chicken with Sesame Rice

Looking for a quick and satisfying weeknight meal? Try Sticky Garlic Soy Chicken with Sesame Rice! This dish combines juicy chicken thighs marinated in a flavorful mix of soy sauce, garlic, honey, and ginger, resulting in a sticky glaze that's irresistible. Paired with fluffy jasmine rice enhanced with sesame oil and seeds, it offers a delightful balance of savory and sweet. Wholesome, nutritious, and easy to prepare, it’s perfect for family dinners any night of the week!
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Ingredients
  

For the Sticky Garlic Soy Chicken:

1 lb (450g) chicken thighs, boneless and skinless

1/4 cup soy sauce

3 cloves garlic, minced

2 tbsp honey

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp ginger, grated

1/2 tsp red pepper flakes (optional, for heat)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

For the Sesame Rice:

1 cup jasmine rice

2 cups water or chicken broth

1 tbsp sesame oil

2 tbsp sesame seeds

Salt to taste

2 green onions, chopped (for garnish)

Instructions
 

Prepare the Marinade: In a medium bowl, combine soy sauce, minced garlic, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes. Whisk until well combined.

    Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

      Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring water (or chicken broth) to a boil. Add the rice and a pinch of salt, stir, and reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

        Sauté the Rice: In a small skillet, heat sesame oil over medium heat. Add sesame seeds and toast for 2-3 minutes until golden and fragrant. Fluff the cooked rice with a fork and stir in the toasted sesame seeds. Garnish with chopped green onions and set aside.

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

            Glaze the Chicken: Once the chicken is cooked, pour any residual marinade over it in the pan and let it bubble for a minute, creating a sticky glaze.

              Serve: Slice the chicken and serve it over a bed of sesame rice. Drizzle with the sticky glaze from the pan, and garnish with chopped green onions and sesame seeds.

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