Soy Glazed Chicken With Ginger Scallion Rice Recipe

About this recipe

Soy-Glazed Chicken with Ginger Scallion Rice is a delightful Chinese-inspired dinner that’s perfect for busy evenings. This dish features juicy, flavorful chicken thighs coated in a luscious soy and honey glaze, paired with aromatic rice infused with ginger and scallions. The combination of sweet and savory flavors creates a comforting and satisfying experience. With 36g of protein and 163g of carbohydrates, this meal provides the perfect balance for energy and recovery, making it ideal for gym meal prep or a hearty family dinner. Preparing this meal is straightforward yet rewarding, with the glaze giving the chicken a beautiful caramelized finish and the rice adding a light, fragrant touch. Serve this dish fresh and hot, garnished with extra spring onions or a squeeze of lemon, to make your dinner table feel like a Chinese restaurant feast.

Ingredients

• - Kikkoman Soy Sauce
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 100G Ginger 100G
• NaN Tilda Long Grain Rice
• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• 250G Spanish Lemon Honey, 250G
• 50G Black Garlic Cloves, 50G
• 250 Ml Trs Lemon Juice 250Ml
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• Bunch Spring Onion (Bunch)

Instructions

1. 1. Rinse the white rice thoroughly under cold water until the water runs clear.
2. 2. Heat olive oil in a pan and sauté minced ginger and chopped spring onions until fragrant.
3. 3. Add the rinsed rice to the pan and toast lightly for 2 minutes, stirring occasionally.
4. 4. Pour water into the pan, season with salt, and bring to a boil before reducing to a simmer. Cook covered for 15 minutes.
5. 5. In a separate bowl, mix soy sauce, honey, minced garlic, and lemon juice to prepare the glaze.
6. 6. Heat a skillet over medium-high heat and add a small amount of olive oil.
7. 7. Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown.
8. 8. Pour the prepared soy glaze over the chicken and reduce the heat to low. Cook for another 5 minutes, basting the chicken with the glaze frequently.
9. 9. Once the rice is cooked, fluff it with a fork and mix in the sautéed spring onions and ginger.
10. 10. Plate the rice and serve the soy-glazed chicken on top, drizzling extra glaze over the dish.
11. 11. Garnish with additional chopped spring onions or a squeeze of lemon if desired.