Honey Sesame Chicken with Broccoli
and Brown Rice- Soy
- Gluten
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Prepare yourself for the delectable sweet, savoury scent of honey and soy wafting through your kitchen as you bake tonight’s chicken - it’s sure to make your tummy rumble. We’ve balanced the sweetness of the marinade with nutty brown rice, sesame seeds that pop and fresh, green broccoli that the whole family is going to love. With the oven and the stove top doing the hard work, you can put your feet up and relax tonight!
Ingredients
800 g
chicken thigh
2 clove
garlic
1 knob
ginger
1 tbs
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1.5 cup
brown rice
1 bunch
spring onions
1 head
broccoli
Not included in your delivery
3 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tsp
sesame oil
(Contains: Sesame;)
3 cup
hot water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic, and peel and grate the ginger. Finely slice the spring onion and cut the broccoli into florets.
Add the chicken thighs to the greased baking dish. In a small bowl combine the honey, salt-reduced soy sauce, sesame oil, garlic and ginger. Season with cracked black pepper. Pour the marinade over the chicken thighs and toss to coat well. Transfer to the oven and cook for 30-35 minutes or until cooked through. Halfway through, brush the thighs with the excess marinade in the baking dish. Once cooked, remove from the oven, spoon over the sticky sauce and sprinkle with the sesame seeds.
Meanwhile, place the brown rice into a sieve and rinse it with tap water until the water runs clear. Place the rice and the hot water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium-low. Simmer for 25-30 minutes or until the rice is tender and the water has absorbed. Then stir through the spring onions.
When the chicken is close to ready, fill a small saucepan half full of water and bring to the boil. Place a steamer basket over the saucepan and add the broccoli florets. Steam for 2-3 minutes, or until bright green and tender. Drain. If you don’t have a steamer, pop the broccoli straight into the water and boil for 1-2 minutes.
To serve, divide the brown rice, chicken thighs and broccoli between plates.
