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Glazed Ginger Chicken Thighs with Sesame Rice.

Serves 2, Takes 1 hour.

Glazed Ginger Chicken Thighs with Sesame Rice


• 4 Skinless and Boneless Chicken Thighs

• 3 Spring Onions

• 1tbs Sesame Seeds

(for the chicken marinade)

• 1tbs Minced Ginger

• 2 Cloves of Garlic

• 2tbs Soy Sauce

• 1tbs Sugar

• 1tbs Honey

• 1tbs Sesame Oil

(for the ginger sauce)

• ½tbs Ginger

• 1tbs Soy Sauce

• 1tbs Sesame Oil

• 1tbs Honey

• ¼ Cup Water

(for the rice)

• 1cup Short Grain Rice

• 1 ½ Cup Of Water

• 2tsp Salt

• 1tbs Sesame Oil


1. Peel and finely chop the garlic cloves.

2. In a bowl mix all the marinade ingredients.

3. On a chopping board cut all the excess fat off the chicken thighs.

4. Place the thighs in the bowl with the marinade and make sure they are all completely covered.

5. Cover the bowl in cling film and leave it in the fridge to marinade for 1 hour.

6. After half an hour place your rice in a saucepan and rinse the rice 3 times with cold water or until the water runs clear.

7. Cover the rice with water and leave to soak for half an hour.

8. In a bowl combine all the ginger sauce ingredients and leave it in the fridge until later.

9. After the half an hour is up, strain the water from the rice and add the 1 ½ cups of water and the salt.

10. Place the saucepan on the stove, cover the saucepan with a lid, then turn the stove to high heat to bring the water to a boil.

11. Meanwhile bring a frying pan to medium-high heat.

12. Place the chicken thighs in the pan and sear on each side for 5 minutes to caramelise.

13. Add the sauce to the chicken, cover with a lid, turn down to medium- low heat and leave to gently cook for 20 minutes (until the chicken is cooked).

14. Once the water is boiling, turn the heat down to low heat and leave the rice to cook for 15-20 minutes until all the water has absorbed and the rice is cooked.

15. Wash the spring onions, finely slice them and set to one side.

16. Once the rice is cooked add the sesame oil and fluff the rice with a fork.

17. Spoon rice into two bowls, place two chicken thighs on the rice and drizzle some of the sauce on the top.

18. Top with the spring onions, sprinkle some sesame seeds on the top and enjoy!


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