Soy-Garlic Chicken and Rice Bowl

1. 1
   prep · ~15 min

   Rinse and soak the rice.

   1.Rinse 1.5 cups basmati rice under cold water until water runs clear.

   2.Soak in fresh water for 15 minutes, then drain well.
2. 2
   boil · ~17 min

   Cook the rice.

   1.Bring 2.25 cups water to a boil in a medium saucepan.

   2.Add drained rice and 1 pinch salt, stir once, and return to a boil.

   3.Reduce heat to low, cover, and simmer for 12 minutes.

   4.Turn off heat and let rest covered for 5 minutes. Fluff with a fork.

   TIPDon't lift the lid during cooking—steam is what finishes the rice.
3. 3
   mix · ~2 min

   Make the soy-garlic sauce.

   1.In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.

   2.Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) until smooth.

   3.Season with 1 pinch black pepper.
4. 4
   prep · ~2 min

   Season the chicken.

   Pat the chicken thigh pieces dry with paper towels. Season with the measured salt.

5. 5
   saute · ~7 min

   Sear the chicken.

   1.Heat oil in a large skillet or wok over medium-high heat.

   2.Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden.

   3.Flip and cook another 2-3 minutes until nearly cooked through.

   TIPDon't crowd the pan—cook in batches if needed to get a good sear.
6. 6
   saute · ~1 min

   Add garlic and ginger.

   1.Push chicken to one side of the skillet.

   2.Add minced garlic and grated ginger to the empty space.

   3.Sauté for 30-45 seconds until fragrant.

   TIPWatch carefully—garlic burns fast and turns bitter.
7. 7
   simmer · ~2 min

   Glaze the chicken with sauce.

   1.Pour the soy-garlic sauce over the chicken.

   2.Toss everything together and cook for 1-2 minutes.

   3.Sauce will thicken and coat the chicken pieces—toss continuously to avoid burning.
8. 8
   assemble · ~1 min

   Assemble the bowls.

   1.Divide the steamed rice among 4 bowls.

   2.Top with the glazed soy-garlic chicken.

   3.Spoon any remaining sauce from the pan over the chicken.
9. 9
   garnish

   Garnish and serve.

   Sprinkle sliced green onions, sesame seeds, and optional red chili flakes over each bowl. Serve immediately.

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