Honey Soy Chicken and Broccoli Rice Bowls

Bite-size chicken thigh pieces turn glossy in a honey-soy sauce thickened with a little cornflour. Broccoli steams separately so it stays tender without watering down the pan. Serve everything over plain rice, with the sauce shared between the bowls.

Ingredients

• 250 g long-grain white rice
• 600 g boneless chicken thighs, diced
• 300 g broccoli florets
• 1 tbsp vegetable oil
• 3 tbsp reduced-salt soy sauce
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp cornflour
• 550 ml water, divided

Method

1. Rinse the rice. Place in a saucepan with 450 ml of the water, bring to a boil, then cover and reduce to low heat. Cook for 12–15 minutes or according to the rice packet, then remove from the heat and leave covered for five minutes.
2. Mix soy sauce, honey, garlic, ginger, cornflour and the remaining 100 ml water in a small bowl until smooth. Keep this sauce separate from the raw chicken.
3. Heat the oil in a large nonstick frying pan over medium-high heat. Add the diced chicken in one layer and cook for 8–10 minutes, turning often, until browned and cooked through. Work in batches if necessary.
4. Meanwhile steam the broccoli over simmering water for 4–5 minutes, until just tender. Drain well.
5. Stir the prepared sauce again, pour it over the chicken and simmer for 2–3 minutes, stirring until glossy and thickened. Add the broccoli and turn gently to coat. Check the chicken reaches 74°C / 165°F in its thickest pieces.
6. Fluff the rice and divide among four bowls. Spoon the chicken, broccoli and all the sauce over it. No sesame seeds, spring onions or other garnish is required.
7. Cool any leftovers quickly in shallow containers, ideally within one hour, and refrigerate. Eat within 24 hours. Reheat only once, until the chicken and rice are steaming hot throughout.

Divide the water first

Use 450 ml water for the rice and reserve 100 ml for the sauce. Rice brands vary, so follow the packet if it specifies a different liquid amount. The sauce still needs its separate 100 ml.

Give the chicken room

A crowded pan releases steam and prevents browning. Use a large pan or cook the chicken in two batches. Return all the cooked pieces before adding the sauce.

Stir the sauce before pouring

Cornflour settles as the sauce waits. Give it a thorough stir immediately before adding it, then simmer briefly until the sauce coats the chicken.

Drain the broccoli

Steam just until tender and let excess water drain before adding the florets to the pan. This keeps the sauce glossy and prevents the rice bowls from becoming watery.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Fluff the rice and divide among four bowls. Spoon the chicken, broccoli and all the sauce over it. No sesame seeds, spring onions or other garnish is required.

How should I store leftovers?

Cool any leftovers quickly in shallow containers, ideally within one hour, and refrigerate. Eat within 24 hours. Reheat only once, until the chicken and rice are steaming hot throughout.