Honey Soy Chicken Rice & Veg

Serves 5
youtube.com

Directions

  1. 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.
  2. 2Trim, 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.
  3. 3Trim, 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.
  4. 4Slice 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.
  5. 5Slice 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.
  6. 6Slice 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.
  7. 7Remove the tops from two carrots, optionally peel them, and slice them into thin rounds for extra nutrients.
  8. 8Remove the tops from two carrots, optionally peel them, and slice them into thin rounds for extra nutrients.
  9. 9Remove the tops from two carrots, optionally peel them, and slice them into thin rounds for extra nutrients.
  10. 10Grate three cloves of garlic on a microplane to create a paste, and grate 1 teaspoon (5g) of peeled ginger, then mix them together.
  11. 11Grate three cloves of garlic on a microplane to create a paste, and grate 1 teaspoon (5g) of peeled ginger, then mix them together.
  12. 12Grate three cloves of garlic on a microplane to create a paste, and grate 1 teaspoon (5g) of peeled ginger, then mix them together.
  13. 13Prepare 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.
  14. 14Prepare 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.
  15. 15Prepare 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.
  16. 16For 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.
  17. 17For 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.
  18. 18For 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.
  19. 19Whisk all the glaze ingredients together, concentrating on the garlic and ginger, until everything is combined.
  20. 20Whisk all the glaze ingredients together, concentrating on the garlic and ginger, until everything is combined.
  21. 21Whisk all the glaze ingredients together, concentrating on the garlic and ginger, until everything is combined.
  22. 22In a separate bowl, add 1 kilogram (2.2lb) of boneless and skinless chicken thigh with any fat or extra sinew trimmed off.
  23. 23In a separate bowl, add 1 kilogram (2.2lb) of boneless and skinless chicken thigh with any fat or extra sinew trimmed off.
  24. 24In a separate bowl, add 1 kilogram (2.2lb) of boneless and skinless chicken thigh with any fat or extra sinew trimmed off.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Mix the chicken and seasonings thoroughly, ensuring all the cornflour is completely mixed and coated.
  29. 29Mix the chicken and seasonings thoroughly, ensuring all the cornflour is completely mixed and coated.
  30. 30Mix the chicken and seasonings thoroughly, ensuring all the cornflour is completely mixed and coated.
  31. 31Place 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.
  32. 32Place 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.
  33. 33Place 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.
  34. 34Bring the rice to a boil, then place a lid on, reduce the heat to low, and cook for 12 minutes undisturbed.
  35. 35Bring the rice to a boil, then place a lid on, reduce the heat to low, and cook for 12 minutes undisturbed.
  36. 36Bring the rice to a boil, then place a lid on, reduce the heat to low, and cook for 12 minutes undisturbed.
  37. 37In the meantime, place a large pan over a medium-high heat, add 1 tablespoon (20ml) of peanut oil (or spray oil to lower calories).
  38. 38In the meantime, place a large pan over a medium-high heat, add 1 tablespoon (20ml) of peanut oil (or spray oil to lower calories).
  39. 39In the meantime, place a large pan over a medium-high heat, add 1 tablespoon (20ml) of peanut oil (or spray oil to lower calories).
  40. 40Add the sliced red onions, bell peppers, carrots, and a little salt (and black pepper if desired) to the pan.
  41. 41Add the sliced red onions, bell peppers, carrots, and a little salt (and black pepper if desired) to the pan.
  42. 42Add the sliced red onions, bell peppers, carrots, and a little salt (and black pepper if desired) to the pan.
  43. 43Sauté 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.
  44. 44Sauté 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.
  45. 45Sauté 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.
  46. 46Add 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.
  47. 47Add 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.
  48. 48Add 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.
  49. 49Remove the cooked vegetables from the pan and set aside.
  50. 50Remove the cooked vegetables from the pan and set aside.
  51. 51Remove the cooked vegetables from the pan and set aside.
  52. 52Let the rice sit off the heat for 4 minutes with the lid still on to continue steaming.
  53. 53Let the rice sit off the heat for 4 minutes with the lid still on to continue steaming.
  54. 54Let the rice sit off the heat for 4 minutes with the lid still on to continue steaming.
  55. 55Remove 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.
  56. 56Remove 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.
  57. 57Remove 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.
  58. 58Place 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.
  59. 59Place 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.
  60. 60Place 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.
  61. 61Cook 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).
  62. 62Cook 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).
  63. 63Cook 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).
  64. 64Once the chicken is done, add in the prepared glaze, scraping the bowl to get all the flavor.
  65. 65Once the chicken is done, add in the prepared glaze, scraping the bowl to get all the flavor.
  66. 66Once the chicken is done, add in the prepared glaze, scraping the bowl to get all the flavor.
  67. 67Cook 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).
  68. 68Cook 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).
  69. 69Cook 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).
  70. 70Once the chicken is coated, remove it from the pan, place it into a bowl, and set it aside.
  71. 71Once the chicken is coated, remove it from the pan, place it into a bowl, and set it aside.
  72. 72Once the chicken is coated, remove it from the pan, place it into a bowl, and set it aside.
  73. 73Cook 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.
  74. 74Cook 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.
  75. 75Cook 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.
  76. 76You can leave the chicken whole, thinly slice it, or dice it; the choice is yours for serving.
  77. 77You can leave the chicken whole, thinly slice it, or dice it; the choice is yours for serving.
  78. 78You can leave the chicken whole, thinly slice it, or dice it; the choice is yours for serving.
  79. 79To 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.
  80. 80To 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.
  81. 81To 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.
  82. 82Drizzle over the remaining glaze left in the pan, ensuring not to waste any of that flavor.
  83. 83Drizzle over the remaining glaze left in the pan, ensuring not to waste any of that flavor.
  84. 84Drizzle over the remaining glaze left in the pan, ensuring not to waste any of that flavor.
  85. 85Optionally, 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.
  86. 86Optionally, 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.
  87. 87Optionally, 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 Onion
  • 1 Red Onion
  • 1 Red Bell Pepper (Capsicum)
  • 1 Red Bell Pepper (Capsicum)
  • 1 Red Bell Pepper (Capsicum)
  • 2 Carrots
  • 2 Carrots
  • 2 Carrots
  • 3 Garlic Cloves
  • 3 Garlic Cloves
  • 3 Garlic Cloves
  • 1 tsp Ginger
  • 1 tsp Ginger
  • 1 tsp Ginger
  • 3 Spring Onions (Scallions)
  • 3 Spring Onions (Scallions)
  • 3 Spring Onions (Scallions)
  • 2.5 Tbsp Low Sodium Soy Sauce
  • 2.5 Tbsp Low Sodium Soy Sauce
  • 2.5 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Rice Vinegar
  • 2 tsp Sesame Oil
  • 2 tsp Sesame Oil
  • 2 tsp Sesame Oil
  • 1.5 Tbsp Honey
  • 1.5 Tbsp Honey
  • 1.5 Tbsp Honey
  • 1 tsp Sriracha or Chilli Flakes
  • 1 tsp Sriracha or Chilli Flakes
  • 1 tsp Sriracha or Chilli Flakes
  • Ground White Pepper
  • Ground White Pepper
  • Ground White Pepper
  • 1 kg Chicken Thigh, Boneless & Skinless
  • 1 kg Chicken Thigh, Boneless & Skinless
  • 1 kg Chicken Thigh, Boneless & Skinless
  • 2 tsp Cornflour (Cornstarch for US)
  • 2 tsp Cornflour (Cornstarch for US)
  • 2 tsp Cornflour (Cornstarch for US)
  • Salt
  • Salt
  • Salt
  • 1.5 Cups Jasmine Rice, Washed
  • 1.5 Cups Jasmine Rice, Washed
  • 1.5 Cups Jasmine Rice, Washed
  • 550 ml Cold Water
  • 550 ml Cold Water
  • 550 ml Cold Water
  • 1 Tbsp Peanut Oil
  • 1 Tbsp Peanut Oil
  • 1 Tbsp Peanut Oil
  • Spray Oil
  • Spray Oil
  • Spray Oil
  • Black or White Sesame Seeds
  • Black or White Sesame Seeds
  • 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.