5030 · chicken · fakeaway · healthydinner · healthyrecipes · highprotein · highproteinmeals · highproteinrecipes · rice

HONEY GARLIC CHICKEN

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Prep
—
Cook
—
Total
30 min
Calories
725
Protein
53g
Carbs
68g
Fat
26g

Get ready

Ingredients

For the chicken

  • 450 g boneless skin-on chicken thighs
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 6 garlic cloves finely chopped
  • 1 tbsp butter
  • Black pepper

For the rice

  • 150 g sushi rice
  • 180 g bone broth
  • To serve
  • Chives, finely sliced
  • Steamed greens or cucumber

Cook

Method

  1. Rinse the sushi rice under cold water until it runs clear, then drain. Add the rice and bone broth to a small saucepan, bring to a boil, cover, reduce to low and cook for 12 minutes. Turn off the heat and leave covered for another 12 minutes to steam.
  2. Season the chicken thighs lightly with salt. Place them skin-side down in a cold heavy pan, then turn the heat to medium-low. Let the fat slowly render and the skin turn crisp and golden, about 10 minutes. Flip and cook for 2 minutes more, then remove to rest.
  3. In the same pan melt the butter, add the garlic and cook until softened and beginning to caramelise. Add the soy, honey, rice vinegar and black pepper. Let it bubble, then return the thighs to glaze in the sauce until sticky.
  4. Slice the chicken and serve over the rice. Spoon over the sauce and finish with chives and greens.