Sesame Honey Soy Chicken With Greens & Coconut Rice
Sesame Honey Soy Chicken With Greens & Coconut Rice
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- 500 g chicken thighs
- 1.5 tsp cornflour
- 0.333 cup water
- 2 bunches bok choy
- 1 bunch broccolini
- 1 tbsp peanut oil or vegetable oil
- spring onion sliced, to serve
- sesame seeds to serve
- 0.5 cup soy sauce
- 0.5 cup honey
- 0.333 cup water
- 0.25 cup chinese cooking wine
- 2 cloves garlic finely chopped
- 4 cm ginger piece finely chopped
- 2 cups jasmine rice
- 400 ml canned coconut milk
- 1.25 cups water
- pinch sea salt
Instructions
- For the marinade: Mix all the ingredients together. Pour half the marinade into a small saucepan. Use the remaining half to marinate the chicken for a minimum of 10 minutes.
- For the coconut rice: Place all the ingredients in a large saucepan over high heat and bring to the boil. Reduce the heat to very low, cover with the lid and simmer for 12–15 minutes. Fluff with a fork.2 cups jasmine rice, 400 ml canned coconut milk, 1.25 cups water, pinch sea salt
- Add the cornflour and water to the marinade in the saucepan. Cook over medium heat until the sauce thickens, about 10 minutes. Set aside.1.5 tsp cornflour, 0.333 cup water
- Steam the greens in a microwave or steamer for 2–3 minutes. Set aside.2 bunches bok choy, 1 bunch broccolini
- Place a large frying pan over high heat. Add the oil and let it heat. Then add the chicken and cook for about 5–6 minutes each side or until cooked through.500 g chicken thighs, 1 tbsp peanut oil
- Serve the coconut rice into bowls. Add the honey soy chicken and steamed greens. Drizzle over the sauce and top with spring onion and sesame seeds.spring onion, sesame seeds
Notes
If the chicken starts to burn in the pan, turn the heat down for the middle period of cooking. You can also add a tablespoon of water at a time to stop it from burning.
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