Name: Sticky Asian Glazed Chicken Thighs with Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup cooked jasmine rice; 1 tbsp tamari; 0.5 tbsp honey; 0.5 tsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 1 cup broccoli florets; 0.5 tsp avocado oil; 1 tsp sesame seeds; 1 tbsp green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

483 calories

Protein: 41g; 34% of calories
Carbs: 41g; 34% of calories
Fat: 17g; 32% of calories

Instructions

Prep 10 min · Cook 15 min

In a small bowl, whisk together the tamari, honey, toasted sesame oil, grated ginger, and minced garlic to create the glaze.
Season the chicken thighs on both sides with sea salt and black pepper.
Heat the avocado oil in a medium skillet over medium-high heat.
Add the chicken thighs to the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
While the chicken cooks, steam the broccoli florets for 4-5 minutes until they are vibrant green and tender-crisp.
Reduce the skillet heat to medium-low and pour the tamari-honey mixture over the chicken.
Simmer the sauce for 2-3 minutes, spooning it over the chicken repeatedly until it thickens into a sticky, dark glaze.
Place the cooked jasmine rice in a bowl and top with the glazed chicken and steamed broccoli.
Garnish with sesame seeds and sliced green onions before serving.

Nutrition

Ingredients

Instructions

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