Garlic-Honey Chicken & Rice Pot
This Garlic-Honey Chicken & Rice Pot is one of those recipes that is almost too good to be true. Just chuck everything in a pan, put a lid on it and after 20 minutes, you'll be left with a delicious, high protein and healthy weeknight dinner.
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If you’re making the pickled cucumbers, then add all the ingredients to an airtight jar or container and leave to pickle for as long as possible. These will keep for up to 4 days.
Rinse and wash the basmati rice until the water runs clear, then leave to soak for 10 minutes, whilst you prepare the rest of the ingredients.
Mix together the Garlic-Honey sauce ingredients in a small bowl.
Add the rice, ginger, stock, soy sauce and chicken thighs to a deep, lidded saucepan, then pour over the Garlic Honey sauce. Place the saucepan over a high heat and bring the pan to a simmer, once simmering, cover with a lid, reduce the heat to low and cook for 20 minutes, checking once or twice throughout the cook time. The rice should be fluffy, with no excess liquid and the chicken cooked through. Leave the rice pot to rest for 5 minutes before serving.
Garnish with the sesame seed oil, spring onions, chilli oil and peanuts. Serve alongside the pickled cucumbers.
Nutritional Info
Per serving:
Cals – 494
Carbs – 63g
Protein – 31g
Fat – 16g
Ingredients
Serves 4
Pickled cucumber (optional):
- 1 cucumber - thinly sliced.
- A few dashes of soy sauce.
- 125ml of boiling water.
- 125ml of malt vinegar.
- Tsp of sugar.
For the Pot:
- 250g of basmati rice.
- 600g of boneless, skinless chicken thighs.
- 500ml of chicken stock.
- Tbsp of soy sauce.
- 15g of ginger - finely chopped.
Honey Garlic sauce:
- 2 tbsp of runny honey.
- 2 tbsp of soy sauce.
- Tbsp of rice wine vinegar.
- 3 cloves of garlic - finely chopped.
- Tsp of sriracha.
To serve:
- Toasted sesame seed oil, to taste (not included in nutritional info).
- 3-4 spring onions - finely chopped.
- Crispy chilli oil, to taste (not included in nutritional info).
- Peanuts or any other type of nut - chopped.
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