Honey-Soy Chicken with Broccoli and Rice
Tender chicken, broccoli, and rice simmered together in a light honey-soy sauce for a complete one-pan dinner—no side dish needed.
- Time
- 20 min
- Serving
- 678 kcal
- Ingredients
- ≈ $1.82
- Protein
- 39 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 170 g
- 2 Broccoli (frozen)pack 400 g ≈ $1.80 140 g
- 3 Basmati ricepack 500 g ≈ $3.50 55 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Soy sauce 18 ml
- 6 Honey 8 g
- 7 Starch 5 g
- 8 Sunflower oil 8 ml
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, cut the chicken1 thigh into bite-sized pieces, and mince the garlic4.
Heat oil in a wok or deep skillet over medium-high heat, then sear the chicken1 for 4–5 minutes until golden-brown.
Add the garlic4 and rice, stir for 30 seconds to coat.
Mix cornstarch with 140 ml cold water, then stir in soy sauce and honey. Pour into the skillet and bring to a boil.
Add the broccoli2, cover, and cook on low heat for 10–12 minutes until the rice absorbs the liquid and softens.
Season with black pepper, check that the chicken1 is fully cooked (white meat, clear juices), and serve immediately.
Tips
- Why it works
- Rinse the rice until the water runs almost clear: this washes off excess starch, so the grains won't clump together in the pan.
- Substitutions
- Replace the thighs with 170 g of chicken breast fillet, but cook 1–2 minutes less. Swap the honey for 8 g of sugar.
- Common mistakes
- A common mistake is high heat under the lid: the rice darkens at the bottom and smells scorched before it turns tender.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in a pan with 1–2 spoonfuls of water, covered, for 3–4 minutes.
- Serve with
- Serve for dinner with a cucumber or simple sliced cabbage to add freshness against the soy sauce.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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