Honey, Soy, Garlic, Chicken & Rice

30 mins
Serves 4
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients.
  5. 5While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients.
  6. 6While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients.
  7. 7Heat 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.
  8. 8Heat 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.
  9. 9Heat 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.
  10. 10Remove chicken and set aside.
  11. 11Remove chicken and set aside.
  12. 12Remove chicken and set aside.
  13. 13In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
  14. 14In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
  15. 15In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
  16. 16Pour 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.
  17. 17Pour 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.
  18. 18Pour 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.
  19. 19Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top.
  20. 20Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top.
  21. 21Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top.
  22. 22Cover with a lid or foil and cook on low heat for 15 minutes.
  23. 23Cover with a lid or foil and cook on low heat for 15 minutes.
  24. 24Cover with a lid or foil and cook on low heat for 15 minutes.
  25. 25After 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).
  26. 26After 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).
  27. 27After 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).
  28. 28Sprinkle sesame seeds and sliced spring onions over the dish before serving.
  29. 29Sprinkle sesame seeds and sliced spring onions over the dish before serving.
  30. 30Sprinkle sesame seeds and sliced spring onions over the dish before serving.

Ingredients

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

Equipment

large frying pan