Honey Glazed Chicken Leg Rice
Tender, marinated chicken thighs served over rice with a savory honey glaze and fresh greens.
Story
This dish features juicy chicken thighs that are deboned and scored to absorb a rich marinade. After a good soak, they are pan-fried and coated in a sticky, sweet honey sauce. It's a comforting and satisfying meal perfect for a quick dinner.
Ingredients
Chicken thighs
2 large
Green vegetables (e.g., bok choy)
5 stalks
Light soy sauce
1 tbsp
Dark soy sauce
1 tbsp
Oyster sauce
2 tbsp
Sesame oil
1 tbsp
Salt
1 tsp
Green onions (scallions)
2 stalks, sliced
Honey
1 tbsp
Warm water
1 tbsp
Instructions
1
Prepare the Chicken
Remove the bones from the chicken thighs. Use the back of your knife to lightly score the meat and prick the skin all over with a fork; this helps the flavors penetrate.
2
Marinate
In a bowl, combine the chicken with 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and the sliced green onions. Mix well to coat evenly, then let it marinate in the refrigerator for at least one hour.
3
Make the Glaze
In a small separate bowl, dissolve 1 tablespoon of honey in 1 tablespoon of warm water. Stir in 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce until smooth. Set aside.
4
Cook the Chicken
Heat a pan over medium heat and cook the marinated chicken skin-side down until browned and cooked through. Pour the prepared honey glaze over the chicken in the pan and let it simmer until the sauce thickens and coats the meat nicely.
5
Assemble the Bowl
Blanch the green vegetables in boiling water for a minute or two until tender. Serve the glazed chicken alongside fresh steamed rice and the cooked greens.
