Ingredients:

  • 4 boneless, skinless chicken thighs (about 6 oz/170g each)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon cornstarch (7g)
  • 3 tablespoons honey (45ml)
  • 2 tablespoons soy sauce (30ml)
  • 2 tablespoons rice vinegar (30ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon grated fresh ginger (about 5g)
  • 1/4 teaspoon red pepper flakes (optional, for heat) (1g)
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (475ml)
  • 1 tablespoon butter or olive oil (15ml)
  • 1/2 lemon, juiced (about 1 tablespoon/15ml)
  • 2 tablespoons chopped fresh herbs (such as parsley, chives, or dill)
  • Salt and pepper to taste

Instructions:

  1. Pat chicken thighs dry with paper towels. Season with salt, pepper, and cornstarch.
  2. Whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using) in a small bowl.
  3. In a medium saucepan, combine rice, chicken broth, butter/oil, and lemon juice. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and stir in fresh herbs.
  4. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  5. Pour the honey-garlic glaze over the chicken in the skillet. Cook for 2-3 minutes, turning the chicken to coat evenly, until the glaze has thickened slightly and is sticky.
  6. Serve the glazed chicken thighs over the lemon-herb rice. Garnish with extra herbs or a sprinkle of sesame seeds, if desired.