Sweet & Savory Chicken with Spicy Carbonara Brothy Rice Bliss

This Sweet & Savory Chicken with Spicy Carbonara Brothy Rice blends bold flavors and easy preparation for a delightful weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Cozy Dinners

Cuisine: Asian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.5 pounds boneless skinless chicken thighs Tender and flavorful.
2 teaspoons cornstarch For crispy coating.
0.75 teaspoon salt Essential seasoning.
0.5 teaspoon black pepper Adds warmth.
Neutral oil For searing.

For the Sauce

2 tablespoons honey Balancing sweetness.
1 tablespoon brown sugar Adds depth.
2 tablespoons water For smooth consistency.
0.25 cup low sodium soy sauce For umami.
1 tablespoon rice vinegar Adds acidity.
3 tablespoons unsalted butter For creaminess.
1 tablespoon minced garlic For aroma.
3 tablespoons gochujang For spice.

For the Brothy Base

1 cup half and half For creamy texture.
0.75 cup whole milk For additional creaminess.
1 large chicken bouillon cube
0.5 tablespoon low sodium soy sauce Enhances savory flavor.

For Seasoning

2 teaspoons paprika Adds sweetness and color.
1 teaspoon sugar Balances flavors.
0.5 teaspoon onion powder Adds savory flavor.
0.75 to 1 teaspoon chili flakes Adjust for spice.

For Serving

Freshly grated parmesan cheese (optional) Adds richness.
Cooked jasmine rice Base for broth.
Sliced green onions Adds freshness.

Equipment

pan
mixing bowl
whisk

Method

Cooking Instructions

Season the chicken thighs by coating them with cornstarch, salt, and black pepper.
Heat neutral oil in a pan over medium-high heat and sear the chicken thighs until golden brown, about 5-7 minutes on each side.
Mix honey, brown sugar, water, soy sauce, and rice vinegar in a bowl until well combined, then pour over the seared chicken.
Add butter and minced garlic to the pan; cook until the butter melts and garlic is fragrant, about 2-3 minutes.
Stir in gochujang, half and half, whole milk, and a bouillon cube; bring to a gentle simmer to meld flavors.
Add soy sauce, paprika, sugar, onion powder, and chili flakes; let simmer for another 5 minutes until sauce thickens slightly.
Serve the chicken and broth over cooked jasmine rice; garnish with green onions and parmesan if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For extra spice, garnish with additional chili flakes. Exact quantities are listed in the recipe card.

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