Honey, Garlic & Soy Chicken with Coconut Rice & Veggies
- Prep time: 20 minutes
- Calories: 600
- 3 of Chicken Thighs (skinless)
- 4 Tbsp of Honey & Soy (GF)
- 3 of Garlic Clove
- 3⁄4 Cup of Jasmine Rice
- 1 of Carrot
- 1 of Pak Choy
- 120 g of Snow Peas
- 2 of Spring Onion
- 170 g of Broccoli
- 2 Tsp of Cornflour (GF)
- 1 165g Pack of Coconut Milk
Cook Coconut Rice:In a pot, combine the coconut milk, a big pinch of salt and 1 cup water. Heat to boiling on high. Once boiling, stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered and let the rice absorb the water off the heat.
Prepare Ingredients:Pat chicken dry with paper towel and cut into bite sized pieces. Peel and mince garlic. Trim spring onion - cut the white part into 3cm pieces and thinly slice the green ends, keeping separate. Cut broccoli into bite size florets. Trim and quarter pak choy lengthways. Peel and slice carrot into 3mm thick circles. De-string snow peas and slice lengthways.
Stir Fry Veg:Heat oil in a frypan or wok over medium heat. Add white parts of spring onion, carrot and broccoli and cook for 4 minutes, until the veg softens slightly. Remove veg from heat and set aside on a plate.
Stir Fry Chicken:Heat the same frypan or wok over high heat. Add oil and swirl to coat. Add chicken and stir fry for 4-5 minutes or until just cooked. Add in garlic and cook for 30 seconds. Meanwhile, in a small bowl or jug, combine honey & soy sauce with cornflour and 1⁄4 cup water, mixing well.
Add Veg & Sauce:Return cooked veg to the frypan or wok with chicken, snow peas and pak choy. Add honey & soy mix and mix through well to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats evenly.
You Plate It:Divide coconut rice between bowls and top with chicken and veg stir fry. Drizzle any remaining sauce over the top and garnish with green parts of the spring onion. Enjoy!