Ingredients
Scale
- 2 chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 green onion, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
Instructions
- Cook jasmine rice according to package instructions.
- Heat vegetable oil in a skillet over medium heat.
- Cook chicken thighs until browned and cooked through, about 6-8 minutes per side.
- In a bowl, mix soy sauce, honey, oyster sauce, and sesame oil.
- Pour sauce over cooked chicken and cook for 2-3 minutes until glazed.
- Slice the chicken and serve over rice, garnished with green onions and sesame seeds.
Notes
- Adjust sauce sweetness to taste by modifying honey amounts.
- Can substitute chicken breasts for thighs.
- Serve with steamed vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free optional with soy sauce substitution
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg