Serves 5
Directions
- 1Trim, peel, and slice one red onion in half, then make thin slices across to give more surface area to soften and caramelize quickly in the pan.
- 2Slice off the cheeks of one red bell pepper (capsicum) by standing it up and slicing around, or slice it in half and remove the core, then thinly slice.
- 3Remove the tops from two carrots, optionally peel them, and slice them into thin rounds for extra nutrients.
- 4Grate three cloves of garlic on a microplane to create a paste, and grate 1 teaspoon (5g) of peeled ginger, then mix them together.
- 5Prepare three spring onions (scallions) by separating the white root from the green stem; roughly chop the white root, and thinly slice the green stem for garnish.
- 6For the glaze, combine 2.5 tablespoons (50ml) of low sodium soy sauce, 1 tablespoon (20ml) of rice wine vinegar, 2 teaspoons (10ml) of sesame oil, 1.5 tablespoons (30g) of honey, 1 teaspoon (5ml) of Sriracha or chili flakes (optional), the garlic and ginger, and a little ground white pepper.
- 7Whisk all the glaze ingredients together, concentrating on the garlic and ginger, until everything is combined.
- 8In a separate bowl, add 1 kilogram (2.2lb) of boneless and skinless chicken thigh with any fat or extra sinew trimmed off.
- 9Add 2 teaspoons (6g) of cornflour (cornstarch for US), a pinch of salt (remember there is sodium in the sauce), and ground white pepper to the chicken.
- 10Mix the chicken and seasonings thoroughly, ensuring all the cornflour is completely mixed and coated.
- 11Place a saucepan onto your stovetop, add 1.5 cups (350g) of washed jasmine rice, 550ml (550g) of cold water, and a small pinch of salt.
- 12Bring the rice to a boil, then place a lid on, reduce the heat to low, and cook for 12 minutes undisturbed.
- 13In the meantime, place a large pan over a medium-high heat, add 1 tablespoon (20ml) of peanut oil (or spray oil to lower calories).
- 14Add the sliced red onions, bell peppers, carrots, and a little salt (and black pepper if desired) to the pan.
- 15Sauté the vegetables for about 8 to 10 minutes until the onions are slightly caramelized, the carrots are al dente, and the bell peppers have softened.
- 16Add the white root of the spring onion to the pan and cook for a further 1 minute to slightly soften; everything should be al dente, not falling apart.
- 17Remove the cooked vegetables from the pan and set aside.
- 18Let the rice sit off the heat for 4 minutes with the lid still on to continue steaming.
- 19Remove the lid from the rice and fluff it up with a fork or a spatula; it should be soft, sticky, and fluffy with nothing stuck to the bottom of the pan.
- 20Place the same pan used for vegetables back over medium-high heat, add a touch of spray oil or peanut oil, get the pan hot, and add the seasoned chicken.
- 21Cook the chicken for a total of about 10 minutes, or until it's golden brown with a nice crust, flipping it multiple times (about 4 to 5 minutes per side).
- 22Once the chicken is done, add in the prepared glaze, scraping the bowl to get all the flavor.
- 23Cook the chicken with the glaze for about 2 to 3 minutes, or until the glaze has reduced down, thickened, and coated the chicken (you can also flip the chicken to ensure even coating).
- 24Once the chicken is coated, remove it from the pan, place it into a bowl, and set it aside.
- 25Cook the remaining glaze in the pan for a further 1 minute until it's nice and sticky and more like a glaze, allowing you to run a spatula through the pan without it pooling back over.
- 26You can leave the chicken whole, thinly slice it, or dice it; the choice is yours for serving.
- 27To serve, place the cooked rice on one side of five 750ml containers, the stir-fried vegetables on the other, and the chicken in the middle and over the top.
- 28Drizzle over the remaining glaze left in the pan, ensuring not to waste any of that flavor.
- 29Optionally, sprinkle some black or white sesame seeds on the rice and garnish with the green part of the spring onion if you've used it.
Ingredients
- 1 Red Onion
- 1 Red Bell Pepper (Capsicum)
- 2 Carrots
- 3 Garlic Cloves
- 1 tsp Ginger
- 3 Spring Onions (Scallions)
- 2.5 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 1.5 Tbsp Honey
- 1 tsp Sriracha or Chilli Flakes
- Ground White Pepper
- 1 kg Chicken Thigh, Boneless & Skinless
- 2 tsp Cornflour (Cornstarch for US)
- Salt
- 1.5 Cups Jasmine Rice, Washed
- 550 ml Cold Water
- 1 Tbsp Peanut Oil
- Spray Oil
- Black or White Sesame Seeds
Equipment
large pansaucepanmicroplanebowlwhisktongsspatulameal prep containersknifechopping board
Tips
- Don't be afraid to flip the chicken multiple times to ensure a nice crust.
- Cook the glaze for an additional minute to make it nice and sticky.
- The rice should be soft, sticky, and fluffy with nothing stuck to the bottom of the pan.
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