Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Estimated Calories: ~680 per serving
Protein: ~45g per serving
Carbs: ~60g per serving
Fat: ~20g per serving
Ingredients
Chicken
1 lb chicken thighs
1 Tbsp oil
1/2 tsp black pepper
Sauce
2 Tbsp soy sauce
1 Tbsp honey
2 garlic cloves, minced
Rice
1 cup jasmine rice
Directions
Step 1 – Lock In the Rice First
Prepare your rice using your standard method and keep it covered once it’s done. Let it rest so the texture finishes properly before fluffing.
You want this dialed in so the rest of the meal comes together clean.
Step 2 – Prep the Chicken
Pat the chicken dry and season lightly with black pepper. Keep the pieces even so they cook at the same rate.
You’re setting up consistency before anything hits the pan.
Step 3 – Build the Sear
Heat oil in a pan over medium-high and add the chicken. Let it cook undisturbed for 5–6 minutes so it develops a deep golden crust before flipping.
While it cooks, hit a quick 20 pushups. You’re waiting anyway.
Step 4 – Add the Sauce
Lower the heat slightly and add soy sauce, honey, and garlic directly into the pan. Toss everything so it gets evenly coated.
Let it bubble for a minute or two until it thickens and sticks to the chicken.
Step 5 – Rest and Slice
Remove the chicken and let it sit for a few minutes before cutting. This keeps it juicy instead of drying out.
If it still looks glossy after resting, you nailed it.
Step 6 – Plate and Finish
Serve over rice and spoon the sauce over the top. Keep it simple and clean.
This is your takeout replacement that actually holds up.
