Hoisin Glazed Chicken Rice Bowl

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

3.While the rice is cooking, season the chicken thighs with salt, pepper, garlic powder, and ginger powder on both sides.

4.In a large skillet, heat the sesame oil over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).

5.Once the chicken is cooked, pour the hoisin sauce and soy sauce over the chicken in the skillet. Cook for an additional 2-3 minutes, turning the chicken to coat it evenly in the sauce, until the sauce is heated through and slightly thickened.

6.Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

7.To serve, fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl of rice with sliced hoisin glazed chicken thighs.

8.Garnish with chopped green onions and cilantro for a fresh finish.