Asian soy-ginger marinade with glazed chicken thigh fillets and rice
From the foundersAlexander Eriksson·Founder & CEO
A balanced Asian marinade made with light soy sauce, grated ginger, garlic and sesame oil. Served with pan-fried chicken thigh fillets, steamed rice and crunchy vegetables.
Ingredients
2 servings
- 600 gchicken thigh fillet
- 0.5 dllight soy sauce
- 2 msksesame oil
- 2 mskhoney
- 1.5 mskrice vinegar
- 20 gfresh ginger
- 3 stgarlic cloves
- 300 gjasmine rice
- 250 gbroccoli
- 2 stspring onion
- 1 mskneutral oil
How to make it
- 1
Mix the soy sauce, sesame oil, honey, rice vinegar, finely grated ginger and finely grated garlic in a bowl to a smooth marinade.
- 2
Toss the chicken thigh fillets with half of the marinade and leave for at least 10 minutes (save the rest of the marinade for glazing).
- 3
Cook the jasmine rice according to the packet instructions.
- 4
Steam the broccoli florets, or boil them briefly in lightly salted water, for about 3 minutes until crisp-tender.
- 5
Heat neutral oil in a large frying pan over a medium-high heat. Fry the chicken thigh fillets for about 5-6 minutes per side until nicely browned and cooked through.
- 6
Pour the reserved marinade into the pan for the last 2 minutes of cooking and let it bubble down to a glossy glaze around the chicken.
- 7
Serve the glazed chicken with rice and crunchy broccoli, topped with sliced spring onion.
Kitchen tips
- Always set aside some of the marinade before the raw chicken goes in, so you have a clean sauce or glaze to reduce at the end.
- Want some heat? Add a teaspoon of sriracha or chilli flakes to the marinade.
AI-generated content. Always verify ingredients and allergen information yourself.
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