Soy Ginger Chicken Thighs and Rice

5 from 19 votes

Soy Ginger Chicken Thighs and Rice

Tender chicken thighs are marinated in a bold mix of soy sauce, sake, ginger, garlic, honey, and chili, then simmered until juicy and flavorful. Finished with a silky tahini sauce and served over fluffy jasmine rice, this dish brings a savory-sweet balance with a touch of heat.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Dish

Cuisine: Asian

Keyword: ginger chicken

Servings: servings

Author: Pat Nyswonger

Ingredients

For the marinade:

2 tablespoons grated fresh ginger
6 to 8 garlic cloves minced
3 tablespoons fish sauce
¼ cup low-sodium soy sauce
½ cup saki
2 tablespoons honey
1 red chili pepper sliced into thin rings

For the Chicken:

4 bone-in chicken thighs
2 to 3 tablespoons coconut oil or grapeseed oil
2 cups chicken broth
2 tablespoons tahini paste
1 tablespoon cornstarch mixed with cold water
green onions Sliced; for garnish

For the Rice:

2 cups Jasmine rice
3 cups water
1 teaspoon Kosher salt

Instructions

For the Marinade:

Add the grated ginger root, garlic fish sauce, soy sauce, saki, honey and red peppers to a 8x8x2-inch dish, mixing to combine well. Add the chicken thighs, turning to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours.

To Cook the Chicken:

Add the oil to a large skillet set over medium heat and when it is hot but not smoking, lift the chicken thighs from the marinade, allowing the excess to drip back into the dish.
Arrange the chicken thighs skin side down in the skillet. Strain the marinade through a fine mesh strainer and reserve. Discard the solids.
Brown the chicken thighs for 3-5 minutes, then turn and brown them for another 3 minutes. Transfer the browned chicken to a plate and add the reserved strained marinade and the chicken broth, stirring to blend well.
Return the chicken to the skillet and bring to a boil, then reduce the heat to low and simmer, partly covered for 20-25 minutes or until an instant thermometer reads 165°F.

For the Rice:

While the chicken is cooking, measure the rice into a mesh strainer, rinse the rice under cold water until the cloudy water becomes clear. Transfer the rinsed rice to a medium size saucepan with a tight fitting lid. Add the water and the kosher salt.
Bring the saucepan to a boil, reduce the heat to low, cover the pan and simmer for about 20 minutes. Remove from the heat and allow to sit for 10 minutes. Fluff and reserve until ready to serve.
When the chicken is fully cooked, transfer them to a serving plate and cover with foil to keep warm. Bring the liquid in the skillet to a boil and cook for 5 minutes to partially reduce in volume.
Adjust the heat to medium and whisk in the tahini sauce and the cornstarch/water. Cook, while continuing to whisk, for another minute or two and the sauce just coats the back of a spoon, and is a smooth light sauce.

To Serve:

Mound ¾ of a cup of rice to the middle of each individual plate and arrange a chicken thigh on each mound.
Spoon some of the sauce on the chicken thighs, garnish with sliced green onions.

Notes

Marinating: A minimum of 2 hours builds flavor, but overnight will give the chicken even more depth.

Sake substitute: Dry white wine works in place of sake if needed.

Tahini swap: If you don’t have tahini, smooth peanut butter or almond butter will add a similar creamy texture with a different flavor.

Heat level: Use more or fewer chili slices depending on your spice preference.

Chicken choice: Bone-in thighs stay juicy during simmering, but boneless thighs can be used with a shorter cooking time.

Nutrition