Ingredients:

  • 5 cups Jasmine Rice (or Basmati), rinsed well
  • 1 inch piece Fresh Ginger, peeled and minced
  • 5 cups Water
  • 1/2 tsp Salt (for rice)
  • 4 (approx. 1.2 lbs) Boneless, skinless Chicken Thighs, trimmed
  • 2 Tbsp Vegetable Oil (high smoke point)
  • Salt & Freshly Ground Black Pepper, To taste
  • 1/4 cup Soy Sauce (low sodium)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Rice Vinegar
  • 1 tsp Sesame Oil (toasted)
  • 2 cloves Garlic, minced finely
  • 1 tsp Cornflour (Cornstarch) mixed with 1 Tbsp water (for slurry)
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Carrot, julienne or thinly shredded
  • 1/2 large Cucumber (English or Persian), deseeded and chopped
  • 3 Spring Onions (Scallions), thinly sliced diagonally
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 Tbsp Lime Juice, freshly squeezed
  • 1 tsp Sesame Seeds, toasted (for garnish)

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear (to remove excess starch).
  2. Combine the rinsed rice, measured water, salt, and half of the minced ginger in a saucepan. Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  3. Remove the pan from the heat (without lifting the lid) and let the rice rest for 10 minutes. Fluff gently with a fork and keep covered.
  4. Pat the chicken thighs dry thoroughly with paper towels. Season both sides generously with salt and pepper.
  5. Whisk together the soy sauce, honey/maple syrup, rice vinegar, sesame oil, and minced garlic in a small bowl to create the glaze. Keep the cornflour slurry ready.
  6. Heat the vegetable oil in the large skillet over medium-high heat until shimmering. Place the chicken thighs in the pan, ensuring they do not overlap.
  7. Sear the chicken for 5–7 minutes per side until deeply golden brown and cooked through (165°F/74°C internal temperature). Remove the chicken and set aside on a plate; reserve the skillet.
  8. Reduce the heat to medium-low. Pour the reserved glaze mixture into the skillet and bring to a gentle simmer. Whisk in the cornflour slurry.
  9. Simmer, stirring constantly, for 30–60 seconds until the sauce is glossy and thick. Return the cooked chicken to the pan and turn to coat completely in the sticky glaze. Remove from heat immediately.
  10. Slice and chop all the designated vegetables (bell pepper, carrot, cucumber, spring onion). Toss the vegetables lightly with the fresh lime juice and a tiny pinch of salt.
  11. Assembly: Spoon the fluffy Ginger Rice into each bowl. Slice the sticky-glazed chicken thighs diagonally and arrange them over the rice. Drizzle with any remaining glaze. Pile the vibrant, fresh vegetable mix alongside the chicken. Garnish generously with coriander and toasted sesame seeds. Serve immediately.