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Ingredients
- 4 Chicken thighs (bone-in, skin-on)
- 1-2 tablespoons Oil
- 1/4 cup Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Ginger (grated)
- 3-4 Garlic cloves (grated)
- 1/2 teaspoon Black pepper
- as needed Olive oil (to coat the pan)
- 1 Onion (minced)
- 4-5 stalks Bok choy
- 1 cup Jasmine rice (can be any rice)
- as needed Chicken stock (to cover rice)
- as needed Green onions (for garnish)
- as needed Toasted sesame seeds (for garnish)
Instructions
- Marinate chicken thighs in a Ziploc bag with oil, soy sauce, honey, balsamic vinegar, sesame oil, grated ginger, grated garlic, and black pepper. Refrigerate for 1-4 hours.
- In a pan over medium heat, add olive oil and sear chicken thighs, skin side down. Remove and let rest.
- Wipe out excess fat from the pan, leaving the fond. Add minced onion, garlic, ginger, bok choy, and jasmine rice. Cook for 30-60 seconds.
- Nestle chicken back into the pan with resting liquid. Add chicken stock to cover the rice. Bring to a simmer.
- Cover with lid or aluminum foil and bake in a 375°F oven for 25-30 minutes until rice is cooked.
- Garnish with green onions and toasted sesame seeds before serving.
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