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Lunch Dinner

Honey Garlic Chicken & Rice

Sticky honey-garlic chicken with broccoli, carrots and rice.

Portions
4
Prep
15 min
Cook
30 min
Storage
Cook from frozen

A sweet, garlicky chicken and rice batch with plenty of sauce for reheating.

After cooking

Storage & reheating

Freezer method

Cook from Frozen

Cool, portion, seal and freeze. Cook or reheat the portion directly from frozen.

Freezer method

Cook from Frozen

Microwave at 800 watts

  1. 7 minutes first heat
  2. Stir thoroughly into the sauce
  3. 4 minutes second heat
  4. 2 minutes rest

Check the centre is steaming hot before eating.

Get ready

Ingredients

  • 600 g Chicken breast Cut into 2 cm pieces
  • 300 g Basmati rice Rinsed until the water is mostly clear
  • 300 g Broccoli Cut into small florets
  • 250 g Carrots Cut into thin half-moons
  • 5 clove Garlic Finely chopped
  • 80 g Honey
  • 70 ml Soy sauce
  • 120 ml Water
  • 20 g Cornflour Mixed with 40 ml cold water
  • 1 tbsp Oil
Do one thing

Method

  1. Put the rinsed rice into a saucepan with 600 ml cold water.

    Notice: The rice is level and covered by water.

    Fix: Use a lid that fits tightly.

  2. Bring the rice to a boil with the lid off. 6 minutes

    Notice: Bubbles rise across the whole pan.

    Fix: Turn the heat down immediately if it starts foaming over.

  3. Stir once, turn the heat to its lowest setting and fit the lid.

    Notice: Only a little steam escapes around the lid.

    Fix: Do not keep lifting the lid.

  4. Cook the rice on the lowest heat. 10 minutes

    Notice: The water is absorbed and steam holes appear.

    Fix: Cook for two more minutes if water remains.

  5. Turn off the heat and leave the rice covered. 10 minutes

    Notice: The rice finishes steaming while you make the chicken.

    Fix: Keep the lid closed.

  6. Mix the honey, soy sauce, 120 ml water and chopped garlic in a jug.

    Notice: The honey has dissolved into a thin brown sauce.

    Fix: Warm the honey for a few seconds if it will not mix.

  7. Heat the oil in a large frying pan over medium-high heat. 1 minute

    Notice: The oil moves quickly across the pan.

    Fix: The chicken should sizzle immediately when added.

  8. Add the chicken and spread it into one layer.

    Notice: Most pieces touch the pan.

    Fix: Use two batches if necessary.

  9. Cook the chicken, stirring twice. 7 minutes

    Notice: The outside is golden and the thickest piece has no pink centre.

    Fix: Cut the thickest piece open before moving on.

  10. Add the carrots. 3 minutes

    Notice: The edges begin to soften but the slices still hold their shape.

    Fix: Thin slices cook more evenly.

  11. Add the broccoli and 2 tablespoons of water. 4 minutes

    Notice: The broccoli turns bright green and becomes just tender.

    Fix: Cover the pan for the first two minutes if the broccoli is slow to soften.

  12. Pour in the honey-garlic sauce. 2 minutes

    Notice: The sauce bubbles around every piece of chicken and vegetable.

    Fix: Keep stirring because honey can catch on the pan.

  13. Stir the cornflour mixture, then pour it into the pan. 2 minutes

    Notice: The sauce becomes glossy and thick enough to coat a spoon.

    Fix: Add one tablespoon of water if it becomes too thick.

  14. Fluff the rice with a fork.

    Notice: The grains separate without being mashed.

    Fix: Do not press the rice down.

  15. Divide the rice and honey-garlic chicken between four containers.

    Notice: Every portion has plenty of sauce for reheating.

    Fix: Leave the lids loose until the strong steam has stopped, then chill promptly and freeze once cold.

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