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Chicken Bowls with Black Garlic Soy Sauce and Sesame Ginger rice

Seared chicken thighs tossed with a black garlic soy sauce plated with jasmine rice seasoned with ginger, sesame oil, and mirin accompanied by crispy roasted broccoli.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

For the Chicken and Sauce

  • Chicken Thighs - Boneless Skinless; You could also use chicken breast if you prefer
  • 2 heads of Black Garlic Cloves
  • 1/4 cup low sodium Soy sauce
  • 1 Tablespoon Rice wine vinegar
  • 1/4 cup Hoisin sauce
  • Salt and pepper to taste

For the Ginger Rice

  • 2 cups Jasmin Rice
  • 1 teaspoon Fresh Ginger grated
  • 4 cloves Fresh Garlic whole and peeled
  • 2 teaspoons Sesame Oil
  • 3 Tablespoons Mirin
  • Salt and pepper to taste
  • 3 cups water

For the Roasted Broccoli

  • Broccoli
  • A little olive oil or avocado oil
  • Salt and pepper

Instructions

Make the Ginger Rice

  • Peel and finely chop the ginger
  • In a small pot, combine the rice, ginger, whole peeled cloves of regular garlic, a big pinch of salt, and 3 cups of water. Heat to boiling on high.
  • Once the water boils, cover and reduce the heat to low. Cook 20 minutes and turn off the heat.
  • Keep the lid on and let it sit for 10 minutes removed from the heat.
  • Then remove the lid, pull out the garlic cloves, and fluff the rice with a fork. Add the 2 teaspoons of sesame oil, 3 Tablespoons of Mirin, and salt to taste. Fluff again until the sesame oil, mirin, and salt are well incorporated. Set the rice aside.

Prepare the ingredients and Cook the Broccoli

  • Preheat the oven to 425 degrees F
  • While the rice cooks prep the broccoli by cutting it into florets.
  • Toss with 2-3 tbs avocado oil, salt, and pepper, and spread out in a single layer on a sheet pan.
  • Roast the broccoli in the oven, turning once, for about 15-20 minutes. Once the florets start to brown it's done.

Cook the Chicken

  • Pat the chicken dry and season both sides of the chicken pieces with a pinch of salt and pepper.
  • Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to the hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees using a meat thermometer, 5-7 minutes per side.
  • Remove from burner and transfer to a plate to rest.
  • While the chicken cooks, continue the recipe.

Prepare the Black Garlic Soy Sauce

  • While the chicken cooks, in a small bowl stir together the low-sodium soy sauce, black garlic, rice vinegar, and hoisin sauce. Blend in a blender. Season with salt and pepper to taste. If you want the sauce to be a little bit thicker, you can add a little bit of cornstarch

Assemble your Bowls

  • Slice the chicken once it has rested and in a big mixing bowl toss it with the Black Garlic marinade. The size of the pieces of chicken is up to you. We like to cut thin slices against the grain.
  • Once everything is cooked, make a bed of ginger rice and top it with the sliced and sauced chicken and some roasted broccoli.
  • You can top this dish with extra sauce, sliced green onions, siracha hot sauce, cilantro, sesame seeds, or crispy shallots. Or you can just enjoy it as is! Either way it's delicious!!