Directions
- 1Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C.
- 2Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked.
- 3Rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions.
- 4Meanwhile, add peas, pepper, and edamame beans to the same pan. Cook for around 5-7 minutes and season generously with salt and pepper.
- 5To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry and heat until thickened.
- 6Serve up all of the elements into containers and freeze half of the portions.
Ingredients
- 1 kg boneless skinless chicken thighs
- 200 g brown rice
- 300 g peas
- 1 red pepper
- 300 g edamame beans
- 50 g spring onion
- 4 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 bunch fresh coriander
- 0.35 birdseye chillies
- 1 tbsp rapeseed oil
- 600 ml chicken stock
- 0 salt
- 0 pepper
- 0 chilli flakes
- 1 tbsp cornflour
- 2 tbsp cornflour
- 300 ml water
Equipment
griddle panbaking sheetlarge saucepanlarge bowl
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