Honey, Soy, Garlic, Chicken & Rice

Name: Honey, Soy, Garlic, Chicken & Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp sesame oil; 1 tbsp rice wine vinegar; 3 garlic cloves, minced; 1 tsp grated ginger; 1 tsp MSG; 1 cup long-grain rice; 2 cups chicken stock; 1 cup diced carrots; 1 cup chopped broccoli florets; 1 cup frozen peas; 1 tbsp sesame seeds; 2 spring onions, sliced; 1 tbsp neutral oil

30m

Serves 4

tiktok.com

Honey, Soy, Garlic, Chicken & Rice

tiktok.com

30m

Serves 4

Directions

1In a bowl, mix soy sauce, honey, sesame oil, rice wine vinegar, garlic, ginger, and MSG (if using). Add the chicken thighs, coat well, and marinate for at least 15 minutes.
2While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients.
3Heat the neutral oil in a large frying pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear for 2-3 minutes per side until golden.
4Remove chicken and set aside.
5In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
6Pour in the chicken stock and reserved marinade, scraping the bottom of the pan to deglaze. Add a splash more rice wine vinegar for extra tang. Bring to a simmer.
7Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top.
8Cover with a lid or foil and cook on low heat for 15 minutes.
9After 15 minutes, sprinkle in the frozen peas. Recover and cook for another 5 minutes, or until the rice is tender, veggies are cooked, and the chicken reaches an internal temperature of 75°C (165°F).
10Sprinkle sesame seeds and sliced spring onions over the dish before serving.

Ingredients

4 boneless, skinless chicken thighs
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 tbsp rice wine vinegar
3 garlic cloves, minced
1 tsp grated ginger
1 tsp MSG
1 cup long-grain rice
2 cups chicken stock
1 cup diced carrots
1 cup chopped broccoli florets
1 cup frozen peas
1 tbsp sesame seeds
2 spring onions, sliced
1 tbsp neutral oil

Equipment

large frying pan

Honey, Soy, Garlic, Chicken & Rice

30m

Serves 4

tiktok.com

Honey, Soy, Garlic, Chicken & Rice

tiktok.com

30m

Serves 4

Directions

1In a bowl, mix soy sauce, honey, sesame oil, rice wine vinegar, garlic, ginger, and MSG (if using). Add the chicken thighs, coat well, and marinate for at least 15 minutes.
2While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients.
3Heat the neutral oil in a large frying pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear for 2-3 minutes per side until golden.
4Remove chicken and set aside.
5In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
6Pour in the chicken stock and reserved marinade, scraping the bottom of the pan to deglaze. Add a splash more rice wine vinegar for extra tang. Bring to a simmer.
7Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top.
8Cover with a lid or foil and cook on low heat for 15 minutes.
9After 15 minutes, sprinkle in the frozen peas. Recover and cook for another 5 minutes, or until the rice is tender, veggies are cooked, and the chicken reaches an internal temperature of 75°C (165°F).
10Sprinkle sesame seeds and sliced spring onions over the dish before serving.