Enjoy the savory taste of chicken marinated in a blend of ginger, soy sauce and garlic served over fluffy jasmine rice.
If you’ve got Asian cuisine on the brain, this Jasmine Rice with Ginger Soy Chicken created by Nettie Moore (Moore or Less Cooking) features amazing flavors that are sure to satisfy!
Prepare rice according to package directions.
In a small bowl, whisk together light soy sauce, garlic, ginger, brown sugar and 1/2 tablespoon oil.
Place chicken thighs in a Ziploc bag or shallow dish, cover with marinade. Refrigerate for at least a half hour and up to a day.
After the chicken has marinated, heat a large skillet over medium heat. Add 1/2 tablespoon cooking oil. Swirl the pan so that it is coated with oil.
Add 4 pieces of chicken and cook until brown on both sides and cooked through. Place the cooked chicken on a clean plate. Cook the next 4 pieces in the skillet.
When all the chicken is finished cooking, pour marinade into the skillet and let come to a boil. Whisk marinade as it boils, continue until it cooks into a thick glaze.
Turn the heat off and return the chicken to the skillet. Using a spoon, dredge the chicken with the thick sauce. Garnish with scallions and sesame seeds. Place over rice. Serve immediately.
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