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
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