Honey-Chili Chicken with Rice

1. 1 Chicken thighspack 900 g ≈ $3.81 200 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 75 g
3. 3 Honey 18 g
4. 4 Soy sauce 20 ml
5. 5 Ground black pepper 2 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Vinegar 9% 8 ml
8. 8 Sunflower oil 8 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 150 ml water and a pinch of salt, then simmer for 15–18 minutes until tender.

2. Cut the chicken¹ thighs into 3–4 cm pieces.

3. Heat oil in a pan and sear the chicken¹ for 7–9 minutes until golden and cooked through.

4. Mix honey, soy sauce, vinegar, grated garlic⁶, and coarsely ground chili flakes.

5. Pour the sauce over the chicken¹ and cook for 3–4 minutes until thickened and clinging to the pieces.

6. Serve the chicken¹ over rice, drizzling any remaining sauce on top.