Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups long-grain jasmine rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 tbsp neutral oil
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 3 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 2 cups broccoli florets, cut small
  • 1 large carrot, julienned
  • 1 red bell pepper, diced

Instructions:

  1. Preheat and sear. Heat 1 tbsp neutral oil in your skillet over medium high heat. Add the 1.5 lbs chicken thigh pieces and sear for 3 minutes per side. Wait until they are golden brown before flipping. Note: This creates the crust that holds the juices in.
  2. Aromatics phase. Remove the chicken. In the same pan, toss in 3 cloves minced garlic and 1 tbsp grated ginger. Stir for 30 seconds until the kitchen smells incredible.
  3. Toast the rice. Add 1.5 cups rinsed jasmine rice to the pan. Stir constantly for 2 minutes to coat the grains in the leftover chicken fat. Note: You’ll see the rice turn slightly translucent.
  4. Whisk the glaze. In a small bowl, combine 0.5 cup soy sauce, 0.25 cup mirin, 3 tbsp honey, and 1 tsp sesame oil.
  5. Deglaze the pan. Pour 2 cups chicken broth and the sauce mixture into the skillet. Use a wooden spoon to scrape the bottom. Note: This releases all the savory bits into the rice.
  6. Fold in components. Add the seared chicken back in, along with 2 cups broccoli, the julienned carrot, and diced red pepper.
  7. Seal it tight. Cover the skillet tightly with foil or a heavy lid. Bake at 375°F (190°C) for 25-30 minutes. Check that the rice is tender and the liquid has been fully absorbed.
  8. Final rest. Remove from the oven and let it sit, covered, for 5 minutes. Note: This allows the steam to finish softening the top layer of rice.
  9. Fluff and serve. Use a fork to gently fluff the rice and mix the vegetables through.
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