Ingredients
Equipment
Method
Marinating and Cooking
- In a large bowl, mix together soy sauce, brown sugar, minced ginger, garlic, and black pepper until well combined. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 30 minutes, or up to 2 hours.
- Heat vegetable oil in a large pot over medium heat. Remove chicken from the marinade and place in the pot. Sear for about 5 minutes on each side until golden brown. Set aside once browned.
- In the same pot, pour in reserved marinade, chicken broth, water, sesame oil, and red pepper flakes. Stir gently to combine. Bring to a gentle simmer.
- Return seared chicken to the pot, cover, and reduce heat to low. Simmer for 25-30 minutes until cooked through and tender with an internal temperature of 165°F (75°C).
- While chicken simmers, prepare jasmine rice according to package instructions. Bring water to a boil, add rice, reduce heat, and cover. Cook until fluffy and water is absorbed, about 15 minutes.
- Remove chicken from the pot and let it rest before slicing. To serve, place jasmine rice in a bowl, top with sliced chicken, and ladle broth over. Garnish with green onions and cilantro.
Nutrition
Notes
For maximum flavor, marinate chicken for 1-2 hours. Adjust red pepper flakes for spice level preferences. Serve fresh garnishes to enhance flavor.