Ingredients
Method
- Combine rinsed basmati rice and 600ml of water or stock in a medium saucepan. Bring to a boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 10-12 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
- Whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and cornflour in a medium bowl.
- Add chopped chicken thigh pieces to the sauce and stir to coat thoroughly. Let the chicken marinate for at least 10 minutes.
- Julienne the carrot and cucumber, and thinly slice the spring onions. Set vegetables aside. Toast sesame seeds in a dry pan for one minute if they are not already toasted.
- Heat vegetable oil in a large frying pan or wok over medium-high heat. Lift chicken pieces from the marinade, allowing excess to drip off, and place them in the pan in a single layer. Reserve the remaining marinade.
- Cook chicken for 4-5 minutes on one side without moving until deeply golden. Flip and cook for another 3-4 minutes until cooked through. Pour reserved marinade into the pan and simmer for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
- Divide fluffed rice among four bowls. Top with glazed chicken and arrange julienned carrot, cucumber, and sliced spring onions alongside. Garnish with toasted sesame seeds and fresh coriander, then serve immediately.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice separately from the fresh vegetables for best results.