Honey Soy Glazed Chicken Thighs with Jasmine Rice and Steamed Vegetables

Name: Honey Soy Glazed Chicken Thighs with Jasmine Rice and Steamed Vegetables
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml neutral oil for the pan; 30 ml soy sauce divided; 25 g honey divided; 15 ml rice vinegar; 12 g garlic cloves minced; 10 g fresh ginger finely grated; 10 ml toasted sesame oil; 250 ml low-sodium chicken broth for glaze; 680 g bone-in, skin-on chicken thighs patted dry; 4 g fine salt divided; 1 g black pepper; 250 g jasmine rice rinsed; 375 ml water divided, for rice and cornstarch slurry; 2 g fine salt divided; 250 g broccoli florets; 150 g carrots cut into thin coins or batons; 30 ml water divided, for rice and cornstarch slurry; 8 g cornstarch mixed with water for slurry; 20 g honey divided; 30 ml soy sauce divided; 20 g scallions thinly sliced for garnish; 6 g toasted sesame seeds for garnish

Chicken thighs are baked and brushed with a honey-soy glaze until browned and sticky, then served with jasmine rice and crisp-tender steamed vegetables.

By Julienne

Honey Soy Glazed Chicken Thighs with Jasmine Rice and Steamed Vegetables

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml neutral oil for the pan
30 ml soy sauce divided
25 g honey divided
15 ml rice vinegar
12 g garlic cloves minced
10 g fresh ginger finely grated
10 ml toasted sesame oil
250 ml low-sodium chicken broth for glaze
680 g bone-in, skin-on chicken thighs patted dry
4 g fine salt divided
1 g black pepper
250 g jasmine rice rinsed
375 ml water divided, for rice and cornstarch slurry
2 g fine salt divided
250 g broccoli florets
150 g carrots cut into thin coins or batons
30 ml water divided, for rice and cornstarch slurry
8 g cornstarch mixed with water for slurry
20 g honey divided
30 ml soy sauce divided
20 g scallions thinly sliced for garnish
6 g toasted sesame seeds for garnish

Instructions

Heat the oven to 230 C. Lightly oil a rimmed baking sheet. In a medium bowl, whisk together 30 ml soy sauce, 25 g honey, rice vinegar, garlic, ginger, sesame oil, and chicken broth. The glaze is smooth and fragrant, and the oven is fully preheated.
Place the chicken thighs on the baking sheet, season with 4 g salt and the black pepper, and brush with half of the glaze. The chicken is evenly coated and ready for the oven.
Roast the chicken for 12 minutes, then brush with the remaining glaze and continue roasting for 10 to 13 minutes more, until the thickest part reaches 74 C and the glaze is glossy and browned at the edges. The chicken is browned, sticky, and cooked through.
While the chicken roasts, combine the rice, 375 ml of the water, and the remaining 2 g salt in the saucepan. Bring to a boil, cover, reduce to low, and cook for 10 minutes. Remove from the heat and rest, covered, for 5 minutes. The rice is tender and the liquid has been absorbed.
Steam the broccoli and carrots with the remaining 30 ml water until crisp-tender, about 4 to 5 minutes. Do not overcook; they should hold their shape and stay bright. The vegetables are tender but still firm and vividly colored.
If you want a thicker glaze, pour any pan juices into a small saucepan, bring to a simmer, and whisk in the cornstarch together with the remaining 20 g honey and remaining 30 ml soy sauce. Cook for 1 minute until lightly thickened. The sauce lightly coats the back of a spoon.
Serve the chicken over the rice with the vegetables alongside. Spoon the extra glaze over the chicken and garnish with scallions and sesame seeds if using. The plate is assembled with glossy chicken, fluffy rice, and steamed vegetables.