Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear, then cook according to your rice cooker or stovetop instructions.
- In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and cornstarch until the mixture is smooth and the cornstarch is fully dissolved.
- Heat a large skillet or wok over medium-high heat and add the oil. Once the oil is shimmering, add the chicken pieces in a single layer.
- Sear the chicken undisturbed for 3-4 minutes until golden-brown, then flip and cook for another 3 minutes until fully cooked through.
- Pour the sauce mixture over the chicken in the pan. Toss continuously as the sauce bubbles and thickens into a glossy glaze.
- Remove from the heat immediately once the chicken is well-coated to prevent over-reducing the sauce.
- Divide the cooked jasmine rice into bowls, top with the garlic chicken, and drizzle any remaining sauce from the pan over the top.
- Garnish generously with sliced green onions and toasted sesame seeds before serving.
Notes
For extra complexity, add 1 teaspoon of freshly grated ginger to the sauce mixture. If you prefer more heat, stir in a pinch of red pepper flakes. Leftovers store exceptionally well in an airtight container for up to 3 days; the flavors often deepen overnight, making it an excellent meal-prep option. To keep the garlic from burning, adjust your burner heat down if the pan becomes too hot during the glazing process.