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Greatest plates · Main
Honey-garlic chicken with steamed rice and greens
Sticky honey-garlic chicken thighs over fluffy steamed rice with crisp broccoli and bok choy.
Serves 4Prep 15 minCook 25 minChicken
Containsgluten · soy · sesame
Protein 30%Carbs 44%Fat 26%
About 441 kcal a serve — 33 g protein, 48 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the rice
RiceRinse the rice until the water runs clear, then cook in the rice cooker or a covered pot with 900 ml water for about 12 minutes until fluffy. Keep warm.
In the rice cookerCook rice →
12 min
Mix the sauce
Mix allIn a bowl whisk the honey, soy sauce, garlic, ginger and rice vinegar together, then stir the cornflour slurry through so it's ready to thicken.
In the bowlWhisk →
Sear the chicken
GoldenHeat the vegetable oil in a large pan or wok over medium-high heat and cook the chicken in two batches for 6–7 minutes each, until golden and cooked through.
Into the panSear →
12 min · high
Glaze it
StickyReturn all the chicken to the pan, pour in the sauce and simmer for 3–4 minutes, tossing until glossy and thickened so it coats every piece.
Steam the greens
GreensSteam or blanch the broccoli and bok choy for 3–4 minutes until bright and just tender, then toss with the sesame oil.
In the potSteam →
4 min
Serve
On topSpoon rice into bowls, top with the sticky chicken and greens, and scatter with sesame seeds and spring onion.
In the bowlPlate up →
Cook's noteDon't skip thickening the sauce with the cornflour slurry — it's what makes it cling to the chicken and rice. Extra steamed greens alongside never go astray.
Estimated per serve
441 kcal · 33 g protein · 48 g carbs · 13 g fatestimates, within ~10%
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