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Greatest plates · Main
Sticky honey-garlic chicken bowls with sesame rice and quick pickles
Golden pan-seared chicken thigh glazed in a glossy honey-garlic sauce, piled over toasted sesame rice with crunchy quick pickles. A proper treat-night bowl that tastes like your favourite takeaway.
Serves 4Prep 20 minCook 25 minChicken
Containsgluten · soy · sesame
Protein 22%Carbs 43%Fat 35%
About 680 kcal a serve — 36 g protein, 72 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the rice
RiceRinse the jasmine rice until the water runs clear, then cook it in the rice cooker with 640 ml water until fluffy. Stir through half the toasted sesame seeds and keep warm.
In the rice cookerCook rice →
Make the quick pickles
Quick pickleToss the sliced cucumber and julienned carrot with the rice vinegar and a pinch of salt in a bowl. Set aside to lightly pickle while you cook, tossing now and then.
In the bowlToss pickles →
Mix the sauce
Mix allIn a small bowl whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil and the cornflour slurry until smooth.
In the bowlWhisk sauce →
Sear the chicken
SearHeat the vegetable oil in a large frying pan over medium-high heat. Add the chicken chunks and sear for 8-10 minutes, turning, until golden and cooked through to 74°C.
In the panSear chicken →
8-10 min · high
Glaze it sticky
StickyPour the sauce over the chicken and simmer for 2-3 minutes, stirring, until it thickens into a glossy sticky glaze that coats every piece.
Build the bowls
On topSpoon the sesame rice into bowls, top with the sticky chicken, add a pile of quick pickles alongside and finish with sliced spring onion and the remaining sesame seeds.
In the bowlsAssemble →
Cook's noteDon't rush the glaze — let it thicken so it clings to the chicken.
Estimated per serve
680 kcal · 36 g protein · 72 g carbs · 26 g fatestimates, within ~10%
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