Sticky Soy Chicken with Garlic Rice in a Spicy Broth
A comforting and flavorful dish featuring tender, sticky soy chicken served with aromatic garlic rice and a rich, spicy broth. This meal is quick, easy, and uses common pantry staples.
Ingredients
- chicken stock
- gochujang paste
- white onion
- garlic
- ginger
- soy sauce
- neutral oil
- garlic
- neutral oil
- sesame oil
- jasmine rice
- water
- sesame seeds
- chicken breast
- oyster sauce
- soy sauce
- honey
- gai lan
- spring onion
- sesame seeds
Method
- 1
In a bowl, combine the oyster sauce, soy sauce, and honey. Mix well. Add the chicken breast and ensure it is fully coated. Set aside to marinate.
- 2
In a pot over medium heat, add the neutral oil. Once hot, add the sliced white onion and fry until it starts to color (about 1-2 minutes). Add the gochujang paste and sliced garlic, stirring to coat everything. Cook for about 30 seconds until fragrant.
- 3
Pour the chicken stock into the pot. Add the chopped ginger and soy sauce. Stir to combine, bring to a simmer, then cover with a lid and let it cook on low heat while you prepare the rice.
- 4
In a separate pot, heat the neutral oil and sesame oil over medium heat. Add the finely sliced garlic and fry until golden brown and crispy, being careful not to burn it.
- 5
Carefully remove the fried garlic from the pot using a slotted spoon and set it aside. To the same pot with the garlic-infused oil, add the washed jasmine rice. Stir to coat the rice in the oil.
- 6
Add the water and sesame seeds to the rice. Bring to a boil, then reduce the heat to low. Place the lid slightly ajar and let it cook until all the water has been absorbed and small holes appear on the surface of the rice.
- 7
Turn off the heat. Add half of the reserved fried garlic back into the pot with the rice and gently mix it through. Place the lid back on and let the rice steam for a few minutes.
- 8
Heat a pan over medium-high heat. Place the marinated chicken in the pan and cook for 3-4 minutes on each side until nicely caramelized and cooked through.
- 9
Pour the remaining marinade from the bowl into the pan with the chicken. Let the sauce bubble and thicken until it becomes a sticky glaze that coats the chicken.
- 10
Add the gai lan to the pan with the chicken and cook for 1-2 minutes until wilted but still crisp.
- 11
Strain the broth through a sieve for a clearer consistency (optional). Place a serving of garlic rice in a bowl. Pour the hot, spicy broth around the rice. Slice the sticky soy chicken and place it on top of the rice, along with the cooked gai lan. Garnish with the remaining fried garlic, sliced spring onions, and a sprinkle of sesame seeds. Serve immediately.
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