HONEY SOY CHICKEN ON RICE
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This recipe transforms plain chicken breasts into something quite delicious! Honey soy chicken on rice is an easy recipe that the whole family will enjoy.

This recipe transforms plain chicken breasts into something quite delicious! Honey soy chicken on rice is an easy recipe that the whole family will enjoy.

Coating the chicken in cornflour before cooking helps to make the chicken more tender and gives the sauce something to cling to. This sauce is intensely flavoured and incredibly moreish, so we want as much of it to cling to the chicken as possible!

If you’re looking for an alternative to rice, quinoa is a great option. See cooking instructions in the recipe notes below.

PRINT RECIPE PDF
This recipe transforms plain chicken breasts into something quite delicious! Honey soy chicken on rice is an easy recipe that the whole family will enjoy.

HONEY SOY CHICKEN ON RICE

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

This recipe transforms plain chicken breasts into something quite delicious! Honey soy chicken on rice is an easy recipe that the whole family will enjoy.

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Ingredients

RICE

  • 1 cup brown rice (200g)
  • 2 cups water (500ml)
  • 2 tsp chicken stock powder

CHICKEN

  • 1/2 tsp chicken stock powder
  • 1/2 cup boiling water (125ml)
  • 3 Tbsp soy sauce
  • 2 1/2 Tbsp honey
  • 2 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • 1/4 cup cornflour (30g)
  • 500 g boneless, skinless chicken breasts (1lb 2oz)
  • 2 cloves garlic
  • 1 Tbsp + 1 tsp butter
  • 1 Tbsp olive oil

VEGGIES

  • 250 g broccolini (8.8oz)
  • 1 cup frozen baby peas (160g)
  • 2 ears corn (or 1 x 400g/14oz can whole corn kernels, drained)

Instructions

  1. COOK RICE

    Wash rice. Bring water to a boil in a large non-stick pot. Stir in stock powder. Gradually stir in rice. Reduce to a simmer (medium heat), cover with a lid and cook for 30 minutes.

  2. PREPARE CHICKEN

    Dissolve stock powder in boiling water in a medium-sized bowl. Whisk in soy sauce, honey, sugar and vinegar.

  3. Spread cornflour out in a shallow dish and season generously with salt and pepper. Cut chicken breasts in half horizontally to form thinner steaks. Coat chicken in cornflour and shake off excess. Crush garlic.

  4. PREPARE VEGGIES

    Trim dry ends off broccolini and place in a microwave-safe dish. Place peas in a separate microwave-safe dish. Microwave shucked corn for 4 minutes (if using canned corn, add to dish with peas).

  5. COOK CHICKEN

    Heat 1 Tbsp butter and the olive oil in a large frying pan over a medium-high heat until butter is bubbling. If your frying pan isn’t large enough to fit the chicken in a single layer, use two pans or cook in batches (divide butter and oil accordingly). Cook chicken for approximately 5 minutes each side, until golden brown and cooked through. Place all the chicken in one pan at this point, if not already.

  6. Make a little space in the pan and add remaining teaspoon of butter and crushed garlic. Cook for 1 minute. Add soy sauce mixture and simmer for 2 minutes, until slightly thickened. Reduce heat to low.

  7. SERVE

    Once rice is cooked, remove from heat. Leaving lid on, let rest for 5-10 minutes. Microwave peas for 2 minutes. Remove kernels from corn by carefully running a knife down the cob. Microwave broccolini for 2 1/2 minutes. Fluff rice with a fork and stir in peas and corn. Serve rice topped with chicken and sauce, with broccolini on the side.

Recipe Notes

WINE MATCH: Try an un-oaked Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free chicken stock powder and gluten-free soy sauce. Ensure cornflour does not contain wheat.
INGREDIENT NOTES / SWAPS: Quinoa could be used instead of rice. Reduce stock to 1 3/4 cups. Follow the same method but reduce cooking time to 20 minutes (I recommend you do steps 2 and 3 before step 1). Broccoli or green beans can be used instead of broccolini.
MAKE IT EASIER: You could use 2 x 250g (2 x 8.8oz) microwave pouches brown rice for this recipe instead. However, the chicken stock that the dry rice is cooked in infuses a nice flavour into the rice.
STORING AND REHEATING: Store individual portions in airtight containers and reheat in the microwave.

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