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Crispy honey soy chicken & veggies with pea rice meal planning

Crispy honey soy chicken & veggies with pea rice

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Small bowl
  • 1 Large frypan

Ingredients

Rice

  • 1 cup jasmine rice
  • 1 cup frozen peas

Sauce

  • 1 tsp cornflour
  • ⅜ cup honey
  • 2 tbsp soy sauce or gluten-free tamari
  • 2 tbsp rice wine vinegar
  • 4 cloves garlic
  • 1 tsp fresh ginger

Chicken

  • 600 g chicken breast boneless, skinless
  • ½ cup cornflour
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 egg
  • 3 tbsp olive oil

Stir-fry

  • 1 carrot
  • 1 spring onion optional
  • 1 tbsp olive oil
  • 1 cup 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