Ingredients
Scale
- 2 cups cooked jasmine rice
- 2 boneless skinless chicken breasts
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook rice according to package instructions and keep warm.
- Season chicken with salt and black pepper.
- Heat oil in a pan and sear chicken until golden on both sides.
- Mix honey, soy sauce, garlic, ginger, and sesame oil. Combine cornstarch with water, then add to sauce.
- Pour sauce over chicken, reduce heat, and simmer until cooked through.
- Remove chicken, shred it, then return to the pan.
- Simmer until sauce thickens and coats chicken.
- Serve over rice and top with extra sauce.
- Garnish with green onions and sesame seeds.
Notes
- Chicken thighs can be used for a juicier result.
- Adjust honey and soy sauce to taste preference.
- Add a splash of water when reheating to keep sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired