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SOY & HONEY CHICKEN WITH COCONUT RICE

This recipe is a take on a dish my mum used to make. We always had a lot of pak choi because my dad grew it in his vast vegetable garden in New Zealand – he grows everything, everywhere!

Serves 4

100g (3½ oz) honey

150ml (5½fl oz) dark soy sauce 8 boneless, skinless chicken thighs

A handful of coriander, chopped

For the coconut rice

150g (5½oz) brown rice 2 pinches of salt

300ml (10½fl oz) water

1tsp coconut oil

1tsp sesame seeds

1tsp chopped pumpkin seeds

For the pak choi

1tbsp sesame oil 1tbsp rapeseed oil 8 baby pak choi, cut in half lengthways

1 garlic clove, thinly sliced Salt and freshly ground black pepper

Mix the honey and soy sauce together in a bowl, then add the chicken thighs and turn to coat all over. Transfer the chicken to a heavy-based saucepan, scraping in all the sticky honey marinade.

Place the pan over a medium heat and cook for 10 minutes, turning halfway, until the chicken is cooked and the coating has thickened to a glossy glaze. (It’s important to start with a cold pan so the chicken stews in the liquid as it cooks; if your pan is too hot it will seal the chicken and caramelise the honey and soy too quickly, turning it bitter before the meat is cooked.)

While the chicken is cooking, place the rice in a saucepan and add the salt and water. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook for about 20-25 minutes, until tender and fluffy.

For the pak choi, heat the sesame and rapeseed oils in a pan over a medium heat. Add the pak choi and garlic, season with salt and pepper and cook for 3-4 minutes until tender.

When the rice is cooked, fluff it with a fork and stir in the coconut oil and sesame seeds. Sprinkle the chopped pumpkin seeds on top.

Serve the chicken with the rice and the pak choi, and with the chopped coriander sprinkled over the top.

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