Honey Soy Glazed Chicken With Stir Fried Vegetables Recipe

Chinese cuisine · 337 calories

About this recipe

Honey Soy Glazed Chicken with Stir-Fried Vegetables is a perfect harmony of sweet and savory flavors. This Chinese-inspired dish features tender chicken thighs, caramelized in a luscious honey soy glaze, paired with vibrant stir-fried vegetables and fluffy rice for a complete and satisfying meal. The glaze, infused with garlic and ginger, delivers a delightful depth of flavor that complements the crisp textures of the carrots, broccoli, and bell peppers. It's a dish that's as nourishing as it is flavorful, providing a hearty dose of protein, fiber, and essential nutrients to fuel your evening. Whether you're craving something comforting or looking to elevate your dinner table, this recipe is a delicious option that combines simplicity and sophistication.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • - Amoy Dark Soy Sauce
  • 250G Spanish Lemon Honey, 250G
  • 50G Black Garlic Cloves, 50G
  • 65G Natoora Root Ginger
  • 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • 1 piece Yellow Bell Pepper
  • Bunch Spring Onion (Bunch)
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse and pat dry the chicken thighs, trimming any excess fat if necessary.
  2. 2. In a small bowl, mix the soy sauce, honey, grated garlic, and grated ginger to create the glaze.
  3. 3. Heat a non-stick pan over medium-high heat, add the sesame oil, and sear the chicken thighs until golden brown on both sides, about 4 minutes per side.
  4. 4. Reduce the heat to medium, pour the honey soy glaze over the chicken, and simmer for 8-10 minutes until the sauce thickens and coats the chicken.
  5. 5. While the chicken cooks, rinse and chop the carrots, broccoli, and bell peppers into bite-sized pieces.
  6. 6. Heat olive oil in a wok over medium-high heat and stir-fry the vegetables for 5-7 minutes until tender but still crisp.
  7. 7. Season the vegetables with a pinch of salt and black pepper, tossing well to combine.
  8. 8. Cook the rice according to package instructions until fluffy and fully cooked.
  9. 9. Slice the spring onions finely and set aside for garnish.
  10. 10. Plate the cooked rice, top with glazed chicken, and arrange the stir-fried vegetables on the side.
  11. 11. Sprinkle the sliced spring onions over the dish for a fresh and vibrant touch.