Honey Soy Glazed Chicken with Bok Choy

Name: Honey Soy Glazed Chicken with Bok Choy
Cook time: 20 min
Yield: 4 servings
Ingredients: 300 g jasmine rice rinsed; 450 ml water divided; 3 g salt divided; 60 ml soy sauce; 30 ml honey; 15 ml rice vinegar; 8 g cornstarch mixed with 15 ml water to make a slurry; 12 g garlic cloves minced; 10 g fresh ginger minced; 15 ml neutral oil divided; 15 ml water divided; 15 ml neutral oil divided; 700 g boneless skinless chicken thighs trimmed and patted dry; 3 g salt divided; 500 g baby bok choy halved lengthwise if small, quartered if large; 5 ml toasted sesame oil; 15 ml water divided; 20 g scallions thinly sliced; 8 g toasted sesame seeds for garnish

A weeknight chicken dinner built from one skillet and one pot: jasmine rice cooks while chicken thighs sear and glaze in a honey-soy sauce, then bok choy is briefly sautéed in the same pan. The sauce reduces enough to coat the chicken without becoming heavy, and the finished plate has soft rice, glossy chicken, and greens that still hold some bite.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

300 g jasmine rice rinsed
450 ml water divided
3 g salt divided
60 ml soy sauce
30 ml honey
15 ml rice vinegar
8 g cornstarch mixed with 15 ml water to make a slurry
12 g garlic cloves minced
10 g fresh ginger minced
15 ml neutral oil divided
15 ml water divided
15 ml neutral oil divided
700 g boneless skinless chicken thighs trimmed and patted dry
3 g salt divided
500 g baby bok choy halved lengthwise if small, quartered if large
5 ml toasted sesame oil
15 ml water divided
20 g scallions thinly sliced
8 g toasted sesame seeds for garnish

Instructions

Put the rinsed jasmine rice, 450 ml of the water, and 3 g of the salt into the saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer for about 15 minutes until the water is absorbed. Remove from the heat and rest covered for 5 minutes. The rice is tender and the surface looks dry; no liquid remains in the pot.
While the rice cooks, combine the soy sauce, honey, rice vinegar, cornstarch slurry, garlic, ginger, and 15 ml of the oil in a bowl. The glaze looks smooth with no visible cornstarch lumps.
Heat the remaining 15 ml oil in the skillet over medium-high heat. Add the chicken in a single layer and season with the remaining 3 g salt. Sear for 4 to 5 minutes per side until deeply browned and nearly cooked through, then lower the heat to medium. The chicken is browned on both sides and registers about 71°C / 160°F internally before glazing.
Pour the glaze into the skillet and toss the chicken to coat. Simmer for 2 to 3 minutes, turning once or twice, until the sauce thickens and clings to the chicken. The sauce is glossy and coats the chicken instead of pooling in the pan.
Add the bok choy to the skillet with the remaining 15 ml water. Cover for 1 minute, then uncover and toss for 1 to 2 minutes until the stems are crisp-tender and the leaves wilt. Drizzle with the sesame oil. The bok choy stems are bright and just tender, and the leaves are wilted but still green.
Fluff the rice with a fork. Spoon it into bowls, top with the glazed chicken, and add the bok choy and pan sauce. Finish with scallions and sesame seeds if using. The bowls are assembled with rice, glossy chicken, and bok choy in visible portions.