Crispy Basil Chicken with Garlic Ginger Rice

Ingredients

• 4 pieces chicken thighs, boneless and skin-on
• 1 cup basil leaves, fresh, roughly torn
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 cup jasmine rice, rinsed
• 2 cups chicken broth
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon lime juice, freshly squeezed

1. 01
   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
2. 02
   Add the chicken thighs, skin-side down, and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Remove from the skillet and set aside.
3. 03
   To the same skillet, add the garlic and ginger, sautéing for 1 minute until fragrant.
4. 04
   Stir in the soy sauce, honey, and lime juice. Return the chicken to the skillet, turning to coat with the sauce. Cook for an additional 3-4 minutes until the chicken is cooked through.
5. 05
   Meanwhile, in a medium saucepan, combine the rinsed jasmine rice and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the rice is tender.
6. 06
   Fluff the rice with a fork and stir in the torn basil leaves, allowing them to wilt slightly.
7. 07
   Serve the chicken thighs over the garlic ginger rice, drizzling any remaining sauce from the skillet over the top. Garnish with additional fresh basil if desired.