One Pot Honey and Soy Chicken Rice

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: drumsticks

Chicken breast is leaner; drumsticks are usually less expensive.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition, while sunflower seeds are often cheaper.

In a bowl, add honey and 4 tablespoons of light soy sauce and stir to dissolve the honey.

Add white pepper to the marinade.

Add half of the marinade to the chicken thighs and mix well.

Ideally, marinate for a couple of hours or overnight.

Heat 1 tablespoon of peanut oil in a heavy-based casserole dish until hot.

Add half of the chicken thighs to the pot and sear until golden brown, then remove and set aside.

Repeat with the remaining chicken thighs.

Add onions and ginger to the pot, followed by garlic last to prevent burning.

Add rinsed jasmine rice to the onion mixture and coat the rice.

Pour in 750 ml of chicken stock and stir.

Return the chicken to the pot, placing it on top of the rice.

Drizzle remaining honey soy marinade over the chicken.

Cover and bring to a boil, then reduce to low heat and cook for 15 minutes.

Let sit for 10 minutes after cooking.

Fluff the rice and serve with broccolini, garnished with spring onions, long red chili, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens