Garlic Soy Glazed Chicken With Jasmine Rice Recipe

About this recipe

Indulge in the rich flavors of Garlic Soy Glazed Chicken with Jasmine Rice, a delightful Asian-inspired dinner that combines tender, juicy chicken thighs coated in a savory garlic soy glaze with perfectly cooked jasmine rice and a side of vibrant stir-fried vegetables. This dish is a harmonious blend of sweet, salty, and umami flavors, brought to life with the fragrant aroma of sesame oil and ginger. High in protein and balanced in carbs, it’s a meal that satisfies both your taste buds and nutritional needs. Cooking this dish is a rewarding experience, with each step layering flavors to create a restaurant-quality dinner in just 35 minutes. Perfect for a cozy dinner at home, this meal is sure to become a favorite in your repertoire.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100 g Garlic - Single Clove
• - Dark Soy Sauce-90 GM
• 250 g Jasmine Rice
• 200 G Spring Onion(200Gm)
• 1 ltr Anveshan Cold Pressed Black Sesame Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 100 g Dabur Honey
• loose Ginger
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• - Frozen Mixed Vegetables

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water and cook it in a pot with 300 ml of water until tender.
2. 2. While the rice cooks, mince the garlic cloves and slice the spring onions finely, separating the white and green parts.
3. 3. Heat sesame oil in a large skillet over medium heat and add the chicken thighs, seasoning with salt and pepper.
4. 4. Cook the chicken for 5-6 minutes on each side until golden brown and fully cooked through. Remove and set aside.
5. 5. In the same skillet, add the minced garlic and the white parts of the spring onions, sautéing until fragrant.
6. 6. Add soy sauce, honey, ginger powder, and water to the skillet, stirring to combine into a glaze.
7. 7. Mix the cornstarch with a tablespoon of water to create a slurry and stir it into the glaze to thicken.
8. 8. Return the chicken thighs to the skillet, coating them evenly with the garlic soy glaze. Simmer for 2-3 minutes.
9. 9. In a separate pan, stir-fry the frozen mixed vegetables with a pinch of salt and pepper for 3-4 minutes.
10. 10. Plate the jasmine rice, placing the glazed chicken thighs on top, and serve with the stir-fried vegetables on the side.
11. 11. Garnish with the green parts of the spring onions and serve hot for a delicious and satisfying meal.