Description
A delicious and easy meal featuring glazed chicken thighs and steamed broccoli, served over rice.
Ingredients
Scale
- 1 lbs chicken thighs, boneless and skinless
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 cups broccoli florets
- 3 cups cooked rice (jasmine or long-grain white)
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Cut chicken thighs into bite-sized pieces and toss in cornstarch until coated.
- Heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through. Set aside.
- In the same skillet, combine soy sauce, brown sugar, garlic, ginger, and rice vinegar. Stir and let simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet. Stir to coat and let it simmer for another 3-4 minutes until sauce becomes sticky.
- Meanwhile, steam broccoli until tender-crisp and bright green.
- Assemble bowls by layering cooked rice, glazed chicken, and broccoli.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- For added flavor, you can marinate the chicken in the soy sauce and ginger for 30 minutes before cooking.
- This recipe can be customized with other vegetables such as bell peppers or snap peas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg