Garlic Shoyu Chicken with Coconut Rice

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/2 cup Soy sauce (shoyu)
• 2 tbsp Brown sugar
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 2 tbsp Green onions, chopped
• 2 cups Long-grain rice
• 1 can (13.5 oz) Coconut milk
• 1 cup Water
• 1/2 tsp Salt

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup soy sauce (shoyu), 2 tablespoons brown sugar, 4 cloves garlic (minced), 1 teaspoon ginger (grated), 1 tablespoon rice vinegar, and 1 teaspoon sesame oil until well combined.
2. 2Add the 1.5 lbs boneless, skinless chicken thighs to the bowl with the marinade. Turn the chicken pieces to make sure each thigh is fully coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
3. 3While the chicken is marinating, prepare the coconut rice. Place the 2 cups long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 can (13.5 oz) coconut milk, 1 cup water, and 1/2 teaspoon salt. Stir to combine.
4. 4Place the saucepan with the rice mixture over medium-high heat (375°F / 190°C) and bring it to a boil. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
5. 5Heat a large skillet or grill pan over medium-high heat (375°F / 190°C). Remove the marinated chicken thighs from the marinade, letting any excess drip off. Discard the remaining marinade.
6. 6Place the chicken thighs in the hot skillet. Cook for 5-7 minutes per side, until the chicken is cooked through and has a slightly caramelized exterior. The internal temperature should reach 165°F (74°C).
7. 7Slice the cooked chicken thighs into bite-sized pieces. Serve the sliced chicken over the prepared coconut rice. Garnish with the 2 tablespoons chopped green onions.

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