Ingredients
- For the Marinade:
- 5 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- ½ tablespoon grated ginger (or 1 teaspoon ground ginger)
- For the Chicken and Rice:
- 5–6 large boneless, skinless chicken thighs (about 2 ½ pounds)
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 ½ cups jasmine rice
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- For Serving:
- Homemade or store-bought Yum Yum sauce (for drizzling)
Instructions
- Marinate the Chicken: In a large bowl, combine soy sauce, brown sugar, rice vinegar, black pepper, and grated ginger. Mix until fully combined. Add the chicken thighs to the marinade and toss to coat. Cover and refrigerate for 1 hour, or for the best flavor, 12 hours.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Sear the Chicken: Heat a large 12-inch skillet over medium-high heat and add olive oil. Remove the chicken thighs from the marinade (but don’t discard the marinade). Place the chicken in the skillet and cook for 2-3 minutes on one side. Flip the chicken and cook for another 2-3 minutes. The chicken will not be fully cooked at this point. Remove the chicken from the skillet and set it aside on a plate.
- Prepare the Rice: In the same skillet, add the diced onion and cook for 2-3 minutes, just until softened. Add the jasmine rice and minced garlic, cooking for another minute to lightly toast the rice. Pour in the chicken broth and the remaining marinade. Bring it to a simmer, then turn off the heat.
- Bake the Dish: Place the partially cooked chicken thighs on top of the rice. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
- Serve: Once baked, remove from the oven and serve with a generous drizzle of Yum Yum sauce on top.
Notes
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- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American, Hibachi
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Sugar: 6g
- Sodium: 970mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 88mg
