Honey Garlic Chilli Chicken with Asian Slaw and Jasmine Rice

In a pot, bring 3 cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.

Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1-2 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.

Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.

To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey and soy, remaining apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.

Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!

In a pot, bring 3 cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.

Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1-2 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.

Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.

To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey and soy, remaining apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.

Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.

Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1-2 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.

Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.

To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey and soy, remaining apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.

Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.

Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1-2 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.

Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.

To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey and soy, remaining apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.

Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.

Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1-2 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.

Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.

To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey and soy, remaining apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.

Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Slice cucumber. Shred cabbage. Peel and dice garlic and ginger. Slice chilli. Grate or julienne carrot (peeling is optional). Pick mint leaves and roughly chop, discarding stems.

Mix 1/2 apple cider vinegar (you will need the rest for step 5), 1-2 teaspoon olive oil and sugar together until sugar dissolves. In a large bowl, mix together cabbage, cucumber, carrot and mint leaves together. Season salad with dressing and salt.

Pat the chicken dry and coat in flour, making sure all sides are covered in flour and season with salt and pepper. Heat a pan on medium high heat with enough oil to coat the bottom of the pan. Add the chicken, cook until brown and chicken is cooked through, about 3-5 minutes each side. Remove chicken from the pan.

To the same pan that you cooked the chicken in. Add ginger and garlic and cook for about 30 seconds. Add honey and soy, remaining apple cider vinegar, 1/2 chilli and cook for about 1 minute. Return the chicken back to the pan and coat in sauce.

Divide rice between plates. Place the chicken and sauce on top of the rice and serve the salad on the side. Garnish with remaining chilli. Enjoy!