Honey, Soy, Garlic, Chicken & Rice
Directions
- 1Add the chicken thighs to a bowl.
- 2Add honey to the chicken.
- 3Add soy sauce to the chicken.
- 4Add sesame oil to the chicken.
- 5Add rice wine vinegar to the chicken.
- 6Grate fresh ginger into the bowl.
- 7Grate garlic into the bowl.
- 8Add a pinch of MSG.
- 9Mix all the ingredients well with your hands to marinate the chicken.
- 10Dice your veggies, starting with broccoli.
- 11Peel a carrot.
- 12Dice the carrot.
- 13Heat a frying pan over high heat.
- 14Sear the chicken in the pan for 2-3 minutes per side until golden.
- 15Remove the chicken from the pan and set it aside to rest.
- 16Reduce the heat to medium.
- 17Add rice to the pan and toast for 2-3 minutes, stirring occasionally.
- 18Pour in the chicken stock.
- 19Add a dash of rice wine vinegar.
- 20Add the diced veggies to the pan.
- 21Scrape the bottom of the pan to get all the flavor.
- 22Add the seared chicken thighs back to the pan.
- 23Pour in the extra marinade.
- 24Cover the pan and simmer for 10 minutes (add frozen peas after 15 minutes of cooking and cook for another 5 minutes).
- 25Sprinkle spring onions over the dish.
- 26Sprinkle sesame seeds over the dish.
- 27Add coriander.
- 28Drizzle with sesame oil.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp ginger
- 3 cloves garlic
- 1 tsp MSG
- 1 cup broccoli
- 1 cup carrot
- 1 cup long-grain rice
- 2 cups chicken stock
- 2 spring onions
- 1 tbsp sesame seeds
- coriander
Equipment
bowlgraterknifefrying pantongswooden spoon
Tips
- Ideally, marinate the chicken overnight to get more flavor.
- Always go with whatever veggies you have on hand.
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