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Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
Meanwhile, preheat a skillet over medium-high heat.
While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and sear until golden brown, 2-3 minutes per side. Transfer to a clean plate and set aside (the chicken will not be cooked all the way through).
Meanwhile, wash, dry, and trim green beans. Transfer to a medium bowl and set aside.
Peel and mince garlic.
Return the skillet to medium-high heat. Place garlic, broth, soy sauce, vinegar, sugar, and pepper in the skillet; stir to combine, scraping up any browned bits from the bottom of the skillet.
Return chicken to the skillet and and turn to coat in the sauce. Add green beans, cover, and simmer until chicken is cooked through and green beans are tender-crisp, 8-10 minutes.
To serve, divide rice, chicken, green beans, and sauce between plates. Enjoy!
Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
Meanwhile, preheat a skillet over medium-high heat.
While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and sear until golden brown, 2-3 minutes per side. Transfer to a clean plate and set aside (the chicken will not be cooked all the way through).
Meanwhile, wash, dry, and trim green beans. Transfer to a medium bowl and set aside.
Peel and mince garlic.
Return the skillet to medium-high heat. Place garlic, broth, soy sauce, vinegar, sugar, and pepper in the skillet; stir to combine, scraping up any browned bits from the bottom of the skillet.
Return chicken to the skillet and and turn to coat in the sauce. Add green beans, cover, and simmer until chicken is cooked through and green beans are tender-crisp, 8-10 minutes.
To serve, divide rice, chicken, green beans, and sauce between plates. Enjoy!