Description
A deliciously satisfying dish featuring marinated chicken, vibrant vegetables, and fluffy jasmine rice, perfect for family dinners or meal prep.
Ingredients
- 2 cups jasmine rice, rinsed until the water runs clear
- 2 1/2 cups water for cooking rice
- 4 boneless, skinless chicken thighs
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 cup bell peppers, sliced
- 1 cup broccoli florets, cut into bite-sized pieces
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
- Cooking spray (optional for skillet)
Instructions
- Rinse jasmine rice under cold water until the water runs clear (about 2-3 minutes). Cook the rice with 2 1/2 cups of water in a rice cooker or covered pot according to package directions (usually 15-20 minutes), then set aside.
- Whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and optional red pepper flakes. Reserve 3 tablespoons of this marinade in a separate bowl for later use. Set aside.
- Place the chicken thighs in the remaining marinade and let marinate for at least 30 minutes at room temperature or up to 1 hour in the refrigerator.
- Heat a large skillet over medium-high heat and lightly spray with cooking spray if needed. Remove the chicken from the marinade (discard the used marinade) and cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F on a meat thermometer.
- Transfer the cooked chicken to a plate and tent it with foil to keep warm. In the same skillet, add the sliced bell peppers and broccoli. Stir-fry for 4-5 minutes until the broccoli turns bright green and the peppers soften while still retaining their shape.
- Slice the chicken into strips and return it to the skillet with the vegetables. Pour the reserved clean marinade over everything and cook for 2-3 minutes, stirring constantly until the sauce thickens and coats the chicken and vegetables.
- Fluff the rice with a fork and divide it among serving bowls. Top each bowl with the sticky chicken and vegetable mixture, then sprinkle with sesame seeds and sliced green onions.
Notes
Store chicken and vegetable mixture and rice separately in airtight containers for up to 4 days. Freeze the chicken mixture (without rice) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian