Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1/2 cup carrots, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Salt and pepper, to taste
Directions:
- Prepare the Chicken:
- Heat olive oil in a large, deep skillet or pot over medium-high heat. Season the chicken thighs with salt and pepper.
- Add the chicken to the skillet and cook for 4-5 minutes per side, until browned. Remove the chicken from the skillet and set aside.
- Cook the Rice:
- In the same skillet, add the rice, chicken broth, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Stir to combine.
- Bring the mixture to a simmer, then place the browned chicken thighs on top of the rice.
- Simmer Together:
- Cover the skillet with a lid and reduce the heat to low. Cook for 15 minutes.
- After 15 minutes, remove the lid and add the broccoli florets and sliced carrots on top of the chicken and rice. Cover again and cook for an additional 5-7 minutes, or until the rice is tender, the vegetables are cooked, and the chicken is fully cooked through.
- Finish and Serve:
- Remove the skillet from heat and let it sit, covered, for 5 minutes.
- Garnish with chopped green onions and sesame seeds before serving. Serve hot, directly from the pot.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 480 kcal per serving | Servings: 4 servings
