Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain jasmine rice
  • 1.5 cups chicken bone broth
  • 1 tbsp neutral avocado oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 clove garlic, smashed
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken bone broth, and smashed garlic. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed.
  2. Pat the chicken pieces completely dry with paper towels. Season with kosher salt and black pepper. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes until a deep golden crust forms, then flip.
  3. Once chicken reaches an internal temperature of 165°F, whisk together the soy sauce, honey, grated ginger, and sesame oil. Pour the mixture into the skillet.
  4. Stir the chicken constantly in the glaze for 1-2 minutes until the sauce reduces into a thick, glossy mahogany syrup that coats the meat. Serve immediately over the fluffy rice.