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 soy sauce, garlic, ginger, brown sugar and 1 tablespoon oil.
Place chicken thighs in a zip-top bag or shallow dish, cover with marinade. Refrigerate for at least 30 minutes, or 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, 8-10 minutes. Place the cooked chicken on a clean plate. Repeat with remaining chicken.
Pour marinade into the skillet and bring to a boil. Reduce heat to medium and whisk until reduced to a thick glaze, about two minutes.
Remove from heat and add chicken back to skillet. Coat chicken with glaze.
Serve sliced chicken over rice, garnished with green onions and sesame seeds.
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