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–+ servings

Crispy Honey-Ginger Soy Chicken Rice Bowls

Savory-sweet chicken thighs marinated and pan-seared, served over rice and crisp cabbage with a sticky honey-ginger soy glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • ½ cup low-sodium soy sauce
  • ⅓ cup honey or brown sugar
  • 3 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1½ –2 tablespoons grated fresh ginger or paste
  • 4 garlic cloves minced
  • 1½ –2 pounds boneless skin-on chicken thighs
  • 6 cups coarsely chopped green cabbage
  • 2 cups hot cooked rice white, brown, or coconut
  • Chopped cilantro green onions, sesame seeds and lime wedges for garnish

Method
 

  1. Whisk all marinade ingredients together. Reserve ¾ cup in a saucepan; refrigerate the rest with the chicken.
  2. Marinate chicken in the fridge for 2–8 hours.
  3. Heat a skillet to medium-high. Sear chicken skin-side down 5–7 minutes until crisp; flip and cook 4–5 minutes until 165°F.
  4. Rest chicken under foil 5 minutes. Simmer reserved marinade until thick and syrupy.
  5. Slice chicken, toss in glaze, and assemble over rice and cabbage. Garnish and serve.
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