Honey & Soy Glazed Chicken
with Sesame-Studded Broccoli & Carrots
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
The joy of Chinese takeout, without even opening the front door! This recipe is inspired by the cuisine’s masterful play between salty, sweet, sharp and—let’s just say it—sticky. The key agents are ginger, garlic, honey and sweet soy sauce, which you’ll use to make a heavenly glaze that coats pan-cooked chicken thighs. Give your diced carrots and broccoli tree tops a splash, too. Throw some scallions into fragrant jasmine rice, and serve with enough sauce to match the sauciness of your mood.
We will send you:
- 4 Chicken thighs
- 200g Broccoli florets
- 15ml Minced garlic
- 15ml Ginger paste
- 2 Scallions
- 200g Diced carrots
- 157g Jasmine rice
- 60ml Sweet soy sauce
- 3g Black & white sesame seeds
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
4 g
Sodium
1650 mg
Total Carb
125 g
Sugars
39 g
Protein
45 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
Meanwhile, remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large pan, heat a drizzle of oil on medium-high. Add the broccoli, carrots and 2 tbsp water (double for 4 portions). Cover and cook, stirring occasionally, 4 to 5 min., until almost tender. Add the sesame seeds, white bottoms of the scallions, remaining spices and S&P. Sauté, 2 to 3 min., until the vegetables are tender.
Make the glaze & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Cook the ginger, garlic, honey, soy sauce and 3 tbsp water (double for 4 portions), stirring frequently, 2 to 3 min., until thickened and reduced. Return the chicken and toss well; season with S&P.
Finish & serve
To the pot of rice, add ½ the green tops of the scallions and S&P; stir well. Divide the rice between your bowls. Top with the vegetables and chicken. Spoon any remaining glaze over. Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
