Honey, Soy, Garlic, Chicken & Rice

30 mins
Serves 4
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Directions

  1. 1Marinate the chicken: In 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. 2Marinate the chicken: In 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. 3Marinate the chicken: In 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. 4Sear the chicken: Heat 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. Remove chicken and set aside.
  5. 5Sear the chicken: Heat 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. Remove chicken and set aside.
  6. 6Sear the chicken: Heat 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. Remove chicken and set aside.
  7. 7Toast the rice: In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
  8. 8Toast the rice: In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
  9. 9Toast the rice: In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
  10. 10Cook the rice: Pour 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.
  11. 11Cook the rice: Pour 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.
  12. 12Cook the rice: Pour 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.
  13. 13Add chicken and veggies: Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top. Cover with a lid or foil and cook on low heat for 15 minutes.
  14. 14Add chicken and veggies: Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top. Cover with a lid or foil and cook on low heat for 15 minutes.
  15. 15Add chicken and veggies: Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top. Cover with a lid or foil and cook on low heat for 15 minutes.
  16. 16Add the peas: After 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).
  17. 17Add the peas: After 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).
  18. 18Add the peas: After 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).
  19. 19Finish and serve: Sprinkle sesame seeds and sliced spring onions over the dish before serving.
  20. 20Finish and serve: Sprinkle sesame seeds and sliced spring onions over the dish before serving.
  21. 21Finish and serve: Sprinkle 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

frying panbowlknifegrater