Description
Juicy, caramel‑glazed chicken thighs served atop jasmine rice and surrounded by a creamy, mildly spicy “carbonara‑style” broth. The sweet‑savory chicken, comforting rice, and rich, flavourful broth combine for a bold yet cosy dinner.
Ingredients
- For the Chicken: 1½ pounds boneless, skinless chicken thighs (about 5‑6 pieces)
2 teaspoons cornstarch
¾ teaspoon salt
½ teaspoon black pepper
Neutral oil (for cooking) - For the Soy Glaze Sauce: 2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons water
¼ cup low‑sodium soy sauce
1 tablespoon rice vinegar - For the Broth: 3 tablespoons unsalted butter
1 tablespoon minced garlic
3 tablespoons gochujang (Korean chili paste)
1 cup half‑and‑half
¾ cup whole milk
1 large chicken bouillon cube
½ tablespoon low‑sodium soy sauce
2 teaspoons paprika
1 teaspoon sugar
½ teaspoon onion powder
¾‑1 teaspoon chili flakes (adjust to taste)
Optional: freshly‑grated Parmesan cheese - For Serving: Cooked jasmine rice (to serve 4)
Sliced green onions (for garnish)
Instructions
- **Season & cook chicken:** Pat the chicken thighs dry. Season with salt, pepper and cornstarch. Heat a splash of neutral oil in a large skillet over medium. Sear the thighs about 6–7 minutes per side until golden and cooked through.
- **Make the glaze:** While the chicken cooks, whisk together honey, brown sugar, water, soy sauce and rice vinegar. When chicken is almost done, pour the glaze into the skillet and simmer 2–3 minutes until it thickens and evenly coats the chicken. Keep warm.
- **Build the broth:** In a separate pot over medium heat melt butter and sauté garlic ~1 minute until fragrant. Stir in gochujang and cook 1–2 minutes to deepen flavour. Pour in half‑and‑half and milk, then add bouillon cube, soy sauce, paprika, sugar, onion powder and chili flakes. Simmer 5–7 minutes until slightly thickened and velvety. Stir in Parmesan cheese if using.
- **Assemble the bowls:** Divide warm jasmine rice among 4 bowls. Top each with the glazed chicken thighs (or sliced them if you prefer). Pour the creamy, spicy broth around the rice so the rice absorbs some of it. Garnish with sliced green onions and extra chili flakes if you like a bit more heat.
Notes
- Use chicken breasts instead of thighs if preferred—but be mindful that breasts cook faster and can dry out.
- For a vegetarian version: substitute firm tofu or seitan for the chicken and use vegetable‑bouillon instead of chicken bouillon.
- Adjust the spice level by reducing or increasing the chili flakes or gochujang.
- For a dairy‑free version: use coconut cream or cashew cream instead of half‑and‑half/milk.
- Add vegetables like broccoli florets, mushrooms or spinach into the broth or alongside the rice for extra texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion / Asian‑Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: approx 650
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
