Garlic Chicken with Rice

Start by cutting the chicken breast into bite-sized pieces.

Mince the 2 garlic cloves finely.

In a bowl, combine the cut chicken with the minced garlic, soy sauce, sesame oil, honey, and sesame seeds. Season generously with a sprinkle of salt, black pepper, ginger powder, and chili flakes.

Mix everything well to ensure the chicken is evenly coated. Let it rest for 5-10 minutes while you prepare the rice.

While the chicken is marinating, wash the rice thoroughly under cold water until the water runs clear. This helps remove excess starch.

Pour the washed rice into a saucepan. Add 240 ml of water, a small sprinkle of salt, and the 10 g butter.

Place the saucepan on high heat until the water starts boiling. Once boiling, reduce the heat to the lowest setting (typically '1' on an induction or electric stove).

Cover the saucepan tightly with a lid and let the rice cook for approximately 20 minutes. The exact cooking time may vary slightly depending on your type of rice and stove.

Once cooked, turn off the heat and let the rice rest, covered, for another 5 minutes to steam through.

While the rice is cooking, heat a large pan or wok over medium-high heat. You may add a tiny drizzle of cooking oil if your pan isn't non-stick, though the sesame oil from the marinade often suffices.

Add the marinated chicken to the hot pan in a single layer.

Sear the chicken for about 3-4 minutes on each side, until it's golden brown and cooked through. The exact time depends on the size of your chicken pieces.

Ensure the internal temperature of the chicken reaches 74°C (165°F) for safety.

Fluff the cooked rice with a fork.

Serve the flavorful garlic chicken alongside the fluffy steamed rice.

Garnish generously with freshly chopped green onion for a burst of color and fresh flavor. Enjoy your delicious homemade meal!