Ingredients
- 5 tablespoons soy sauce low sodium
- 2 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon black pepper
- 1/2 tablespoon grated ginger or 1 teaspoon ground
- 5-6 large boneless skinless chicken thighs about 2 1/2 pounds
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 1/2 cups jasmine rice
- 2 garlic cloves minced
- 2 cups chicken broth low sodium
- 1 Homemade Yum Yum Sauce Or bottled from the store
Instructions
- In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours.
- Preheat the oven to 400 degrees.
- Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don’t discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point.
- Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute.
- Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes.
- Serve with yum yum sauce drizzled on top.
Notes
Adding the reserved marinade to the rice before cooking adds flavor, so don’t forget that step.
Store any leftovers in the refrigerator for 3-4 days.
Boneless chicken breasts can be used but the thicker breasts would work better so they don’t overcook.
Nutrition
Serving: 1gCalories: 354kcalCarbohydrates: 43gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 91mgSodium: 1216mgPotassium: 344mgFiber: 1gSugar: 5gVitamin A: 26IUVitamin C: 0.3mgCalcium: 34mgIron: 2mg