Equipment
- 1 Large pot or rice cooker
- 1 Small bowl
- 1 Large frypan
Ingredients
Rice
- 1 cup / 200 g jasmine rice
- 1 cup / 140 g frozen peas
Sauce
- 1 tsp cornflour
- ⅜ cup / 90 ml honey
- 2 tbsp / 30 ml soy sauce or gluten-free tamari
- 2 tbsp / 30 ml rice wine vinegar
- 4 cloves garlic
- 1 tsp fresh ginger
Chicken
- 600 g chicken breast boneless, skinless
- ½ cup / 60 g cornflour
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 egg
- 3 tbsp / 45 ml olive oil
Stir-fry
- 1 carrot
- 1 spring onion optional
- 1 tbsp / 15 ml olive oil
- 1 cup / 60 g green beans
To serve
- 1 tsp sesame seeds optional
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium-low and cover. Simmer for 12 minutes or until all the water is absorbed. When the rice has 4 minutes of cooking time remaining add 1 cup frozen peas, and stir to combine. Fluff rice with a fork.
Sauce
- Peel and mince 4 cloves garlic and 1 tsp fresh ginger. In a small bowl, whisk to combine 1 tsp cornflour and ¼ cup of water. Then add the garlic, ginger, ⅜ cup honey, 2 tbsp soy sauce and 2 tbsp rice wine vinegar.
Prep chicken
- Pat 600 g chicken breast dry and cut into bite-sized pieces. Place the chicken in a large bowl. Add ½ cup cornflour, ½ tsp salt, ½ tsp cracked black pepper and 1 egg and mix using a spoon until the mixture is thick and sticky, coating the chicken evenly.
Cook chicken
- Heat 3 tbsp olive oil in a large frypan over medium heat, and cook the chicken in batches for 3–4 minutes until golden. Set aside on a paper towel to drain. Reserve the pan.
Stir-fry
- Peel and slice 1 carrot in half lengthways, then thinly slice. Thinly slice 1 spring onion. Wipe the reserved pan clean, and heat 1 tbsp olive oil on high heat. Cook the carrot and 1 cup green beans for 3-4 minutes until just tender.
To finish
- Then reduce the heat to low and add the sauce. Cook, stirring, for 2 minutes, or until the sauce has slightly thickened and caramelised. Return the chicken to the pan and toss in the sauce and veggies so everything is coated and glossy.
To serve
- Divide the pea rice between bowls. Top the rice with the honey soy chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish.
Nutrition
Calories: 716kcal | Carbohydrates: 91g | Protein: 42g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 1015mg | Potassium: 939mg | Fiber: 6g | Sugar: 32g | Calcium: 94mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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