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Honey-garlic chicken thigh rice bowls with quick pickled veg
Sticky honey-garlic chicken thigh over fluffy jasmine rice, brightened with a two-minute pickle of carrot, cucumber and radish. Comforting, glossy and quick.
Serves 4Prep 20 minCook 25 minChicken
Containsgluten · soy · sesame
Protein 31%Carbs 42%Fat 27%
About 429 kcal a serve — 33 g protein, 45 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Quick-pickle the veg
Mix allIn a bowl combine the carrot, cucumber and radish with the rice vinegar and honey. Toss well and set aside to sit while you cook everything else, stirring once or twice.
In the bowlMix all →
Start the rice
Rinse the jasmine rice until the water runs clear, then cook in a rice cooker or pot with 640 ml water until fluffy, about 12–15 minutes. Fluff and keep warm.
In the potCook rice →
15 min
Mix the sauce
WhiskWhisk together the soy sauce, honey, garlic, ginger, rice vinegar and sesame oil in a small bowl until smooth.
In the bowlWhisk →
Sear the chicken
SearHeat the vegetable oil in a large frying pan over medium-high. Add the chicken chunks in a single layer and sear 4–5 minutes each side until golden and nearly cooked through.
Into the panSear →
10 min · high
Glaze and thicken
ThickenPour the sauce over the chicken and simmer 3 minutes, then stir in the cornflour slurry and cook 1–2 minutes until the sauce is thick and glossy and the chicken is cooked through.
Into the panSimmer →
5 min
Build the bowls
On topSpoon rice into bowls, top with the honey-garlic chicken and a pile of drained pickled veg. Scatter with spring onion and toasted sesame seeds.
In the bowlAssemble →
Cook's noteDon't skip draining the pickled veg so it stays crisp, and pile it on generously — it's easy to leave off any bowl that would rather go without. An extra spoon of the honey-garlic sauce and a sprinkle of sesame finishes things nicely.
Estimated per serve
429 kcal · 33 g protein · 45 g carbs · 13 g fatestimates, within ~10%
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