Dinner · Japanese · 10 min
Ginger-Soy Braised Chicken Thighs with Steamed Bok Choy and Fragrant Jasmine Rice
- Calories
- 700
- Protein
- 55g
- Carbs
- 71g
- Fat
- 21g
Ingredients
- 228.0 g Chicken, broilers or fryers, breast, raw
- 142.4 g Rice, white, long-grain, cooked
- 92.9 g Broccoli, raw
- 30.9 g Honey (for glaze/braise)
Method
- 01In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, fresh grated ginger, and the honey to create a sticky braising glaze.
- 02In a heavy-bottomed ceramic pot, lightly poach the chicken breasts in a mixture of dashi (or light vegetable stock) and ginger until just opaque, about 10-12 minutes.
- 03Add the soy-honey mixture to the pot, increasing the heat slightly to let the liquid reduce into a glossy, thick glaze that coats the chicken, stirring occasionally to ensure even coating.
- 04Meanwhile, steam the broccoli florets over boiling water until tender-crisp and bright vibrant green, about 4 minutes.
- 05Fluff the warm jasmine rice and portion into a wide bowl.
- 06Slice the glazed chicken into thick medallions and lay them over the rice. Arrange the steamed broccoli alongside, spooning any remaining glaze from the pot over the top for a professional finish. Garnish with toasted sesame seeds and a touch of sliced scallion.
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