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Greatest plates · Main
Honey-garlic chicken with fluffy rice and greens
Sticky, glossy chicken thighs in a garlicky honey-soy sauce over fluffy jasmine rice with crisp steamed greens.
Serves 4Prep 15 minCook 25 minChicken
Containsgluten · soy · sesame
Protein 23%Carbs 42%Fat 35%
About 1036 kcal a serve — 59 g protein, 109 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the rice
Rice onRinse the jasmine rice until the water runs clear, then add it to a rice cooker with the water and cook on the standard setting. If using the stovetop, bring to a boil, cover and simmer on low for 12 minutes, then rest off the heat.
In the rice cookerInto the cooker →
Mix the sauce
Mix allIn a bowl whisk together the garlic, honey, soy sauce, rice vinegar, ginger and sesame oil. Keep the cornflour slurry separate for later.
In the bowlMix all →
Sear the chicken
SearHeat the vegetable oil in a large pan over medium-high heat. Add the diced chicken thigh in a single layer and cook for 6–8 minutes, turning, until golden and cooked through.
In the panInto the pan →
6–8 min · high
Glaze it
GlazePour the sauce over the chicken and let it bubble for 2 minutes. Stir in the cornflour slurry and cook another 1–2 minutes until the sauce turns thick and glossy and coats the chicken.
In the panInto the pan →
3–4 min
Steam the greens
GreensSteam or boil the broccoli and bok choy for 3–4 minutes until bright green and just tender, then drain well.
In the panSteam greens →
3–4 min
Plate and garnish
On topSpoon rice into bowls, top with the sticky chicken and greens, and scatter over spring onion and sesame seeds.
In the bowlOn top →
Cook's noteDon't skip the cornflour slurry — it's what makes the sauce cling to every piece of chicken.
Estimated per serve
1036 kcal · 59 g protein · 109 g carbs · 40 g fatestimates, within ~10%
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