Soy and honey chicken with coconut brown rice
Method
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In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade.
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Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.
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Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).
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For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted.
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When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.
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To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside.
Ingredients
- 4 tsp clear honey
- 4 tsp soy sauce
- 450g/1 lb boneless, skinless chicken thighs
- 150g/5oz brown rice
- pinch salt
- ½ tsp coconut oil
- 1 tsp black sesame seeds
- handful fresh coriander leaves
- 1 tsp pumpkin seeds, chopped
To serve
- 1 tbsp sesame oil
- 1 tbsp rapeseed oil
- 2 heads of bok choi, halved
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Soy and honey chicken with coconut brown rice
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