Sticky Honey Chicken with Brothy Rice
Sticky, caramelised chicken with rice that’s soaked up every bit of flavour from our Chicken Bone Broth Concentrate. One pan, no overthinking, and barely any effort. Just a very good dinner.
Ingredients:
- 1kg chicken thighs
- 3 tbsp honey
- 3 tbsp soy sauce
- 4 garlic cloves, minced
- 1½ tbsp fresh ginger, grated
- 1½ cups jasmine rice
- 2¼ cups chicken bone broth
- 3 spring onions, sliced
- Juice of 1 lime
Method:
- Heat a large deep pan over medium-high heat. Sear chicken thighs in batches until golden brown on both sides. Remove and set aside.
- In the same pan, reduce heat to medium and cook garlic and ginger for 1–2 minutes until fragrant.
- Add honey and soy sauce, stirring to combine and create a sticky glaze.
- Add jasmine rice and stir to coat in the sauce. Pour in the chicken bone broth and bring to a simmer.
- Return chicken to the pan, nestling it into the rice. Cover with a lid and cook on low heat for 18 minutes, or until the rice is tender and liquid absorbed.
- Remove from heat and let rest, covered, for 5–10 minutes.
To Serve:
Finish with fresh lime juice and sprinkle over sliced spring onions before serving.
Bone Appétit!
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