Honey soy chicken with ginger rice and vegetable medley

Honey soy chicken with ginger rice and vegetable medley

By
From
Dinner Like A Boss
Serves
4 people
Prep
15 mins
Cooking time
20 mins
Photographer
Benito Martin

This is another of my stand-bys. The chicken can be served cold in a salad, in sandwiches for lunch the next day, or threaded onto skewers and barbecued. You can also replace the rice with noodles if you prefer. Baby corn aren’t always available; if necessary, swap them out for another of your favourite vegetables or cut slices off blanched corn cobs.

Ingredients

Quantity Ingredient

Honey soy chicken

Quantity Ingredient
60ml soy sauce
2 tablespoons mirin
1 tablespoon honey
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
600-800g boneless, skinless chicken breast, preferably free-range
1 tablespoon vegetable oil, optional

Ginger rice and vegetable medley

Quantity Ingredient
200g short-grain sushi rice, rinsed thoroughly
or jasmine rice, rinsed thoroughly
2 slices fresh ginger
1 tablespoon vegetable oil
2-3 medium carrots, peeled, halved and cut into thin matchticks
115g baby corn, halved diagonally
200g snow peas, ends trimmed and sliced lengthways
1 tablespoon soy sauce

Method

  1. For the honey soy chicken, combine the soy sauce, mirin, honey, ginger and garlic in a shallow dish. Cut the chicken breast into two thinner steaks. To do this, place your hand flat on top of the chicken and use a knife to slice through, horizontally. Add the chicken to the dish, turn to coat in the marinade and set aside for at least 10 minutes, or up to 24 hours, turning regularly.
  2. Meanwhile, for the rice and vegetable medley, cook the rice in a rice cooker (if you have one) with the slices of ginger. Alternatively, put the rice in a medium saucepan with the ginger and 375 ml (12½ floz/1½ cups) of water and bring to the boil. As soon as it boils, cover the pan with a tight-fitting lid, reduce the heat to the lowest setting and cook for 12 minutes. Turn off the heat and leave the rice to steam, still covered, for a further 8 minutes. Do not lift the lid at any time during cooking.
  3. Heat a chargrill pan or frying pan over a medium–high heat, adding a little oil if necessary. Remove the chicken from the marinade (reserving the marinade), allowing any excess to drip off. Cook the chicken, in batches if necessary, for 3–4 minutes on each side, or until cooked through – the exact cooking time will depend on the thickness of your chicken. Keep the cooked meat warm while cooking the remaining chicken.
  4. Meanwhile, heat 1 tablespoon of vegetable oil in a wok or large frying pan over a medium–high heat. Add the carrots and corn and 1 tablespoon of water and stir-fry for 2 minutes. Add the snow peas and soy sauce and stir-fry for 2 minutes, or until all the vegetables are tender.
  5. Just before serving, pour the marinade into the hot wok and bring it to the boil, removing the pan from the heat as soon as it does.
  6. To serve, remove the ginger slices from the rice and fluff up the rice with a fork. Divide the rice between bowls and top with the chicken and vegetables, spooning over the sauce. Alternatively, serve the sauce in a jug on the side for those who want it – the sauce is quite strongly flavoured.

Variation

  • This recipe can also be made with beef strips. Either use 600–800 g beef strips, or cut beef steak into thin strips, marinate them, then stir-fry them for 2–3 minutes, or until cooked to your liking.
Tags:
Family food
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