Honey Soy Chicken Rice & Veg

Name: Honey Soy Chicken Rice & Veg
Yield: 5 servings
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

Serves 5

youtube.com

Honey Soy Chicken Rice & Veg

youtube.com

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.

Honey Soy Chicken Rice & Veg

Serves 5

youtube.com

Honey Soy Chicken Rice & Veg

youtube.com

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.