Garlic Chicken with Rice

Ingredients

• about 680 g Chicken thighs
• 6 cloves Garlic
• 1/4 cup Soy sauce (low sodium)
• 2 tbsp Brown sugar
• 1 tsp Ginger
• 1 tsp Sesame oil
• 2 stalks Green onions
• 4 cups Cooked white rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and mince the 6 cloves of garlic and mince the 1 teaspoon of ginger.
2. 2Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
3. 3In a medium bowl, whisk together the 1/4 cup of soy sauce, 2 tablespoons of brown sugar, the minced ginger, 1 teaspoon of sesame oil, and the minced garlic.
4. 4Add the cut chicken thighs to the bowl with the marinade. Stir to coat all the chicken pieces. Let the chicken marinate for 10 minutes at room temperature.
5. 5Place a 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the marinated chicken and all of the marinade to the hot skillet.
6. 6Cook the chicken, stirring occasionally, for 10 to 15 minutes. The chicken is done when it is cooked through (internal temperature reaches 74°C or 74°C) and the sauce has thickened to coat the chicken.
7. 7While the chicken is cooking, thinly slice the 2 stalks of green onions.
8. 8Serve the cooked garlic chicken over the 4 cups of cooked white rice. Garnish with the sliced green onions before serving.

Related Guides