Honey, Soy, Garlic, Chicken & Rice

30m
Serves 4
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Directions

  1. 1Add the chicken thighs to a bowl.
  2. 2Add honey to the chicken.
  3. 3Add soy sauce to the chicken.
  4. 4Add sesame oil to the chicken.
  5. 5Add rice wine vinegar to the chicken.
  6. 6Grate fresh ginger into the bowl.
  7. 7Grate garlic into the bowl.
  8. 8Add a pinch of MSG.
  9. 9Mix all the ingredients well with your hands to marinate the chicken.
  10. 10Dice your veggies, starting with broccoli.
  11. 11Peel a carrot.
  12. 12Dice the carrot.
  13. 13Heat a frying pan over high heat.
  14. 14Sear the chicken in the pan for 2-3 minutes per side until golden.
  15. 15Remove the chicken from the pan and set it aside to rest.
  16. 16Reduce the heat to medium.
  17. 17Add rice to the pan and toast for 2-3 minutes, stirring occasionally.
  18. 18Pour in the chicken stock.
  19. 19Add a dash of rice wine vinegar.
  20. 20Add the diced veggies to the pan.
  21. 21Scrape the bottom of the pan to get all the flavor.
  22. 22Add the seared chicken thighs back to the pan.
  23. 23Pour in the extra marinade.
  24. 24Cover the pan and simmer for 10 minutes (add frozen peas after 15 minutes of cooking and cook for another 5 minutes).
  25. 25Sprinkle spring onions over the dish.
  26. 26Sprinkle sesame seeds over the dish.
  27. 27Add coriander.
  28. 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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