Maple Soy Glazed Chicken with Rice

Name: Maple Soy Glazed Chicken with Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 g fine salt divided; 2 g black pepper divided; 15 g all-purpose flour for light dredging, optional; 680 g boneless, skinless chicken thighs trimmed and patted dry; 200 g jasmine rice rinsed; 480 ml water divided: 480 ml for rice, 30 ml for cornstarch slurry; 1 g fine salt divided; 45 ml soy sauce divided; 30 ml maple syrup divided; 12 g garlic minced; 10 g fresh ginger finely grated; 15 ml rice vinegar for glaze; 5 ml toasted sesame oil for finishing the glaze; 8 g cornstarch mixed with water for slurry; 30 ml water divided: 480 ml for rice, 30 ml for cornstarch slurry; 20 ml neutral oil divided; 15 ml soy sauce divided; 15 ml maple syrup divided; 400 g broccoli florets cut into bite-size florets; 10 ml neutral oil divided; 3 g fine salt divided; 15 g butter for finishing broccoli, optional; 8 g toasted sesame seeds for garnish, optional; 20 g scallions thinly sliced, optional garnish

Pan-seared chicken thighs are finished in a maple-soy glaze and served with steamed rice and broccoli. The sauce reduces in the skillet so it coats the chicken without becoming sticky-sweet, and the rice absorbs the savory pan juices.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

4 g fine salt divided
2 g black pepper divided
15 g all-purpose flour for light dredging, optional
680 g boneless, skinless chicken thighs trimmed and patted dry
200 g jasmine rice rinsed
480 ml water divided: 480 ml for rice, 30 ml for cornstarch slurry
1 g fine salt divided
45 ml soy sauce divided
30 ml maple syrup divided
12 g garlic minced
10 g fresh ginger finely grated
15 ml rice vinegar for glaze
5 ml toasted sesame oil for finishing the glaze
8 g cornstarch mixed with water for slurry
30 ml water divided: 480 ml for rice, 30 ml for cornstarch slurry
20 ml neutral oil divided
15 ml soy sauce divided
15 ml maple syrup divided
400 g broccoli florets cut into bite-size florets
10 ml neutral oil divided
3 g fine salt divided
15 g butter for finishing broccoli, optional
8 g toasted sesame seeds for garnish, optional
20 g scallions thinly sliced, optional garnish

Instructions

Combine 4 g salt, 2 g black pepper, and the chicken thighs in a bowl. If you want a slightly more lacquered surface, toss the chicken with the flour first, then season it. Let it sit while you start the rice. Chicken is evenly seasoned and the rice can begin cooking.
Add the rinsed rice, 480 ml water, and 1 g salt to a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed, 15 minutes. Remove from heat and rest, covered, for 5 minutes. Rice is tender and fluffy, with no visible water on the surface.
Whisk together 45 ml soy sauce, 30 ml maple syrup, garlic, ginger, rice vinegar, sesame oil, cornstarch, and 30 ml water in a small bowl. The glaze looks smooth with no dry cornstarch pockets.
Heat 20 ml oil in the skillet over medium-high heat. Add the chicken in a single layer and cook until deeply browned on the first side, 4 to 5 minutes. The undersides are browned and release easily from the pan.
Turn the chicken, lower the heat to medium, and cook until the second side is browned and the chicken is nearly cooked through, 4 to 6 minutes more. Add the glaze and simmer, turning the chicken often, until the sauce thickens and the chicken reaches 74°C / 165°F, 2 to 3 minutes. The glaze coats the chicken in a glossy layer and the chicken is fully cooked.
While the chicken finishes, steam the broccoli until bright green and just tender, 4 to 5 minutes. Toss with the remaining 10 ml oil and the remaining 3 g salt; add butter if using. Broccoli is crisp-tender and well seasoned.
Serve the rice in bowls or plates, top with the chicken and glaze, and spoon the broccoli alongside. Finish with sesame seeds and scallions if using. The glaze is spoonable, the rice is hot, and the broccoli stays green and tender.