One Pot Honey and Soy Chicken Rice

Cook Time 30 minutes

Servings 4

Ingredients

4 cloves garlic, crushed 

4 tbsp soy sauce

3 tbsp honey

½ tsp white pepper

1 tbsp peanut oil 

1 tsp ginger, grated

1 brown onion, finely chopped

500g chicken thighs, skinless, boneless and cut into 5cm pieces

1½ cups jasmine rice

750ml (3 cups) chicken stock 

To Serve

2 spring onion stalks, thinly sliced to garnish

1 long red chilli, thinly sliced to garnish

1 tsp sesame seeds, toasted 

Broccolini, blanched to serve 

Chilli crunch, to serve

Method

In a small bowl, mix the soy sauce, honey, and white pepper.

Pour half the sauce into a large bowl and add the chicken. Allow to marinate for at least 10 minutes (even better overnight).

In a large pot, fitted with a lid, heat the oil on high heat. Sear the chicken on both sides for 3-4 minutes or until lightly golden brown, remove from the pan and set aside.

Add onion to the same pan, stir in garlic and ginger, sauteing for 1-2 minutes until onions are translucent and the garlic and ginger are fragrant. Add the rice to the pan and stir through. Pour the chicken stock on top as well as the remaining sauce.

Add chicken to the pot on top of the rice. Cover and bring to a gentle simmer, then lower to medium-low heat. Cook for 12-15 minutes until stock is absorbed, then remove from heat and all to rest for 10 minutes.

Fluff rice and serve with spring onions, chilli, sesame seeds and broccolini on the rice.

TIP: chilli crunch would go great with this dish as well.