1/3 cup EACH light soy sauce and dark soy sauce
2 tablespoons light brown sugar
2 inches ginger root, peeled and grated or minced
4 cloves garlic, grated or finely minced
1 tablespoon toasted sesame oil
1 tablespoon 5-spice powder
2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder, but we are bumping it up here)
1/8 teaspoon smoked cinnamon, optional (cinnamon is in 5-spice powder, but this adds a smoky flavor; Rach likes La Boite)
2 teaspoons corn starch mixed with a splash of warm water to form a slurry
8 boneless, skinless chicken thighs
2 ¼ cups chicken bone broth or stock
1 ½ cups basmati or jasmine rice
2 tablespoons neutral oil
4 scallions, chopped
4 tablespoons toasted sesame seeds
Mix the ingredients for sauce in bowl, reserving 3 tablespoons in smaller bowl. Add the chicken to sauce and let stand 30 minutes.
Prepare your rice. Bring the bone broth or stock and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.
Heat oil in a large nonstick pan over medium-high heat and cook chicken about 8 minutes, until shellacked and cooked through. Spoon the extra sauce over the thighs. Serve chicken with rice and veg and top with scallions and sesame seeds.