Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic cloves, minced: 4
- Cucumber, peeled, seeded, and roughly chopped: 1 medium
- Water: 6 cups
- Rice: 1.5 cups
- Sesame oil: 1 tablespoon
Instructions
- Step 1: Prepare the chicken. In a bowl, whisk together soy sauce and brown sugar. Add the chicken thighs and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Step 2: Caramelize the chicken. Heat sesame oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserving the marinade) and sear on all sides until golden brown and slightly caramelized. Add the reserved marinade and minced garlic to the skillet. Reduce heat to medium-low and simmer until the sauce thickens and coats the chicken, about 5-7 minutes.
- Step 3: Make the garlic cucumber waterger broth. While the chicken is simmering, combine chopped cucumber and water in a large pot. Bring to a simmer over medium heat. Reduce heat to low and keep warm.
- Step 4: Cook the rice according to package directions.
- Step 5: Assemble the dish. Place cooked rice in bowls. Top with the caramelized soy chicken. Ladle the warm garlic cucumber broth over the rice and chicken. Serve immediately.
Notes
- Store leftover chicken and broth separately in airtight containers to prevent the rice from getting soggy.
- For best results, gently reheat the chicken in a skillet with a splash of water to keep it moist, and warm the broth separately on the stovetop.
- Garnish with toasted sesame seeds and thinly sliced scallions for extra flavor and visual appeal.
- Don't overcrowd the pan when caramelizing the chicken; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American