Sweet & Savory Chicken with Spicy Carbonara Brothy Rice
This comforting pressure cooker chicken dish combines sweet soy glaze and a spicy, creamy carbonara-inspired broth served over jasmine rice.
Equipment
- 1 Skillet for cooking chicken and broth
Ingredients
Main ingredients
- 1½ pounds Boneless skinless chicken thighs cut into bite-sized pieces
- 2 teaspoons Cornstarch
- ¾ teaspoon Salt
- ½ teaspoon Black pepper
- Neutral oil for cooking
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 2 tablespoons Water
- ¼ cup Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 3 tablespoons Unsalted butter
- 1 tablespoon Minced garlic
- 3 tablespoons Gochujang Korean chili paste
- 1 cup Half and half
- ¾ cup Whole milk
- 1 Chicken bouillon cube large
- ½ tablespoon Low sodium soy sauce
- 2 teaspoons Paprika
- 1 teaspoon Sugar
- ½ teaspoon Onion powder
- ¾ to 1 teaspoon Chili flakes to taste
- Cooked jasmine rice for serving
- Green onions sliced, for garnish
- Parmesan cheese optional, freshly grated
Instructions
Instructions
- Pat chicken dry and cut into bite-sized pieces. Toss with cornstarch, salt, and pepper to coat.
- Whisk together honey, brown sugar, water, soy sauce, and rice vinegar to make soy glaze sauce. Set aside.
- Heat neutral oil in skillet over medium-high heat. Cook chicken until browned and cooked through (6–8 minutes). Remove and set aside.
- Lower heat to medium. Add butter to pan. Stir in garlic and gochujang. Cook 1–2 minutes until fragrant.
- Add half and half, whole milk, and bouillon cube. Stir until dissolved and creamy.
- Season broth with soy sauce, paprika, sugar, onion powder, and chili flakes. Simmer for 5–7 minutes.
- Return chicken to pan and mix well. Pour in soy glaze sauce and stir until coated.
- Simmer 3–5 minutes until sauce is glossy. Serve over cooked jasmine rice topped with green onions and optional parmesan.
Notes
Store leftovers in airtight container for 3-4 days in fridge or freeze for long term. Reheat gently with splash of water to maintain creaminess.