Sticky Honey Garlic Chicken over Ginger Rice

• 1/2 cup honey
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 4 garlic cloves, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1 pound chicken thighs, cut into strips
• 1 1/2 cups jasmine rice
• 2 cups water
• 1-inch piece ginger, sliced
• 2 tablespoons vegetable oil
• 2 green onions, sliced

Steps

1. 1 In a small bowl, whisk together honey, soy sauce, rice vinegar, garlic, sesame oil, and red pepper flakes.
2. 2 In a medium saucepan, combine rice, water, and ginger. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
3. 3 Heat vegetable oil in a large skillet over medium-high heat.
4. 4 Add chicken strips and cook until golden, about 5 minutes.
5. 5 Pour honey garlic mixture over chicken, reduce heat to medium, and cook until sauce is thickened and chicken is cooked through, about 5 minutes.
6. 6 Fluff rice with a fork and discard ginger slices.
7. 7 Serve chicken over rice, garnished with green onions.

Equipment

• Large skillet
• Medium saucepan

Variations

• For a spicier kick, add more red pepper flakes or a drizzle of sriracha.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If jasmine rice isn't available, use basmati or any long-grain rice.
• Coconut aminos can replace soy sauce for a gluten-free alternative.

Pairings

• Serve with a crisp lager or a refreshing jasmine green tea.

Nutrition

Tips

• For extra flavor, marinate the chicken in half the sauce for 30 minutes before cooking.
• If you prefer crispy chicken, consider searing it first and then finishing in the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a simple cucumber salad or steamed broccoli for a complete meal.
• A sprinkle of sesame seeds adds a nice touch.

FAQ