Honey Soy Chicken Stir-Fry with Jasmine Rice

Cooking Instructions

1. Preparation [00:07]

• Slice 1 red onion, 1 red bell pepper, and 2 carrots into thin pieces.
• Grate 3 garlic cloves and 1 tsp of peeled ginger.
• Separate 3 spring onions: roughly chop the white roots and thinly slice the green tops.

2. Make the Glaze [00:57]

• In a bowl, combine 2 1/2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 1 1/2 tbsp honey, 1 tsp Sriracha/chilli flakes, the grated garlic and ginger, and a pinch of ground white pepper. Whisk until well combined.

3. Prepare the Chicken [01:20]

• In a bowl, mix 1kg chicken thigh with 2 tsp cornflour, a pinch of salt, and a pinch of ground white pepper until the chicken is well coated.

4. Cook the Rice [01:38]

• Wash 1 1/2 cups of jasmine rice. Place in a saucepan with 550ml cold water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook for 12 minutes. Turn off the heat and let sit for 4 minutes before fluffing.

5. Sauté the Vegetables [01:52]

• In a large pan, add 1 tbsp peanut oil over medium-high heat. Add the onion, peppers, carrots, and a pinch of salt/pepper. Sauté for 8-10 minutes. Add the white parts of the spring onions and cook for an additional minute.

6. Cook the Chicken [02:39]

• Using the same pan, add a touch of spray/peanut oil. Cook the chicken for about 10 minutes until golden brown with a nice crust, flipping occasionally.
• Pour the glaze over the chicken and cook for 2-3 minutes until the glaze thickens and coats the meat. Remove the chicken.
• Cook the remaining sauce in the pan for 1 more minute until it becomes a thick, sticky glaze.

7. Assembly [03:36]

• Portion out the rice, vegetables, and chicken into 5 containers. Drizzle the remaining glaze over the top and garnish with the green spring onion slices.