Honey-Chili Chicken with Rice
Chicken thighs are cut into pieces and seared until golden, then coated in a sticky glaze of honey, soy sauce, garlic, and chili. The rice rounds out the meal for a hearty dinner.
- Time
- 35 min
- Serving
- 784 kcal
- Ingredients
- ≈ $1.13
- Protein
- 41 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 200 g
- 2 Long-grain ricepack 800 g ≈ $1.94 75 g
- 3 Honey 18 g
- 4 Soy sauce 20 ml
- 5 Ground black pepper 2 g
- 6 Garlic≈ $10.00 per kg 6 g
- 7 Vinegar 9% 8 ml
- 8 Sunflower oil 8 ml
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, add 150 ml water and a pinch of salt, then simmer for 15–18 minutes until tender.
Cut the chicken1 thighs into 3–4 cm pieces.
Heat oil in a pan and sear the chicken1 for 7–9 minutes until golden and cooked through.
Mix honey, soy sauce, vinegar, grated garlic6, and coarsely ground chili flakes.
Pour the sauce over the chicken1 and cook for 3–4 minutes until thickened and clinging to the pieces.
Serve the chicken1 over rice, drizzling any remaining sauce on top.
Tips
- Why it works
- Cut the chicken into 3–4 cm pieces so it cooks evenly and the sauce soaks into each piece to the middle. Larger pieces stay raw in the center even when the crust is done.
- Substitutions
- Swap the soy sauce for 20 ml of tomato paste (20 g). The sauce will be tangier but thicker. You can leave out the vinegar (8 ml) if you add 5 ml of lemon juice.
- Common mistakes
- If the sauce doesn't thicken within 3–4 minutes, there is too much liquid. Reduce the honey to 15 g or add 1 tsp of cornstarch dissolved in water.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes under a lid or in a pan for 5 minutes with the lid on. Rice is best eaten fresh.
- Serve with
- Serve with boiled or stewed vegetables, such as carrots and broccoli, to balance the sweetness of the sauce.
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