Honey Soy Chicken and Broccoli Rice Bowls (Print version)
Bite-size chicken thigh pieces turn glossy in a honey-soy sauce thickened with a little cornflour.
# Ingredients:
Ingredients
01 -
250 g long-grain white rice
02 -
600 g boneless chicken thighs, diced
03 -
300 g broccoli florets
04 -
1 tbsp vegetable oil
05 -
3 tbsp reduced-salt soy sauce
06 -
2 tbsp honey
07 -
3 garlic cloves, minced
08 -
1 tsp grated fresh ginger
09 -
1 tsp cornflour
10 -
550 ml water, divided
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Meanwhile steam the broccoli over simmering water for 4–5 minutes, until just tender. Drain well.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.