Ingredients per serving
250g chicken thighs
1/3 cup uncooked rice (to be steamed)
Pepper to taste
1 tbsp cooking oil (I use coconut oil or peanut oil for this)
For the sauce: (makes enough for several servings)
3/4 cup soy sauce
1/4 cup honey
2 tbsp mirin
1 tbsp powdered ginger
Chopped scallions to serve
1. Steam rice in a rice cooker with slightly more water than rice and a pinch of salt. If you don’t have a rice cooker, I’m not teaching you how to make it in the saucepan.
2. Add soy sauce into a saucepan set to medium heat. Stir in your honey and heat + stir until it dissolves. Add mirin, ginger, then set heat to low to keep it warm.
3. Sprinkle chicken with pepper and cook on high heat in a skillet until both sides are browned (obviously you’ll need to flip them in order for that to happen. It’s about 3 minutes a side.)
4. Once chicken is seared, pour your sauce into the skillet and bring it up to a simmer. Reduce heat and cook the chicken in the sauce, flipping occasionally until chicken is cooked all the way through.
5. Remove chicken from pan and set aside. Keep cooking sauce in the pan until it thickens up a little.
6. Once chicken is cool enough to work with, chop it up into bite-sized pieces and plate it over a bed of rice, letting the rice absorb some of the liquid (it helps if your rice isn’t fresh out of the cooker). Pour on your thickened sauce and garnish with chopped scallions.