Description
Savory-sweet Japanese-inspired chicken thighs glazed in a rich, glossy sauce, served over fluffy rice. Achieve a deep mahogany color and sticky texture through controlled reduction using high heat.
Ingredients
1.5 lbs chicken thighs, boneless skinless, cut into 1-inch pieces
1/2 cup low-sodium soy sauce
1/3 cup honey or brown sugar
1 tbsp fresh ginger, grated
3 cloves garlic, minced or pressed
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
4 cups steamed white rice
1 tbsp toasted sesame seeds
Instructions
Pat chicken dry and season with salt and pepper
Heat 1 tbsp oil in a skillet over medium-high heat
Sear chicken in batches until golden (4-5 minutes per side)
Transfer to bowl and refrigerate 5 minutes
Return chicken to skillet with any accumulated juices
Combine soy sauce, honey, ginger, garlic, and rice vinegar in a bowl
Pour over chicken and cook 5 minutes
Add cornstarch slurry and reduce sauce until glossy (3-4 minutes)
Serve chicken over rice, sprinkle with sesame seeds
Notes
Use parchment paper for even rice steaming
Rest chicken before refrigerating for best texture
Swap brown sugar for honey if unavailable
Thicken sauce gradually to avoid over-reduction
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stir-Frying and Reduction
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 32g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg