Honey Garlic Chicken with Broccoli Rice

4.5
90
Notes
30 mins cook
A sweet, sticky and spicy honey garlic chicken that’s packed with flavour. Served with broccoli rice, it’s the perfect packed lunch or meal prep dinner.
Serves
4
Boneless Skinless Chicken Thigh
Garlic Powder
Chilli Powder
Plain Flour
Garlic Clove
Gochujang
Soy Sauce
Honey
Lime
Broccoli
Jasmine Rice
Spring Onion
Sesame Seeds
Olive Oil

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    Notes
    (24)

    H
    Henry M.
    a month ago
    banger
    .
    .
    2 months ago
    very tasty. my husbands fav dish from mob to date!
    P
    Paula B.
    2 months ago
    great batch lunch!
    M
    Max L.
    3 months ago
    very nice
    R
    Ruby B.
    a day ago
    really simple and delicious
    P
    Patriciu R.
    6 days ago
    beautiful meal, you also cannot go overboard with the sauce, the more the better
    T
    Teresa H.
    7 days ago
    Very flavoursome, easy weeknight meal. I used a microwave rice sachet and cooked the broccoli separate and then minced and combined.
    L
    Lafille S.
    11 days ago
    absolute banger. Love this dish and so did my husband
    F
    Fay T.
    11 days ago
    delicious!!! I added some grated ginger as had some needing used up. also cooked chicken for a wee bit longer with the marinade to sticky up a bit more. would be tempted to double up next time as husband and son wanted more meanijgonly one portion left for my lunches this week!
    S
    Sami H.
    11 days ago
    Soooo tasty! love the flavours and the spice!
    N
    Nikki L.
    15 days ago
    too tart so maybe remove a lime but otherwise v easy so would make again
    L
    Lizzie O.
    a month ago
    really lovely. we used skin on thighs and they crisped up nicely in the air fryer. make more sauce than you think
    O
    Olly O.
    a month ago
    This is delicious and authentic tasting! Have made two times now. My son wasn’t super keen on the stickiness of Jasmine rice the first time round, so I swapped it out for American long grain rice the second time we made it.
    M
    Mackenzie R.
    a month ago
    I live in the US so am wondering if chilli powder if the same. Should the chilli powder used be a blend of spices or just ground chile like cayenne?
    H
    Helen B.
    23 days ago
    In the UK most good quality chilli powders, like Bart, are just ground dried chillies. I don't think it will alter the flavour too much whichever type of chilli powder you choose though.
    W
    William W.
    a month ago
    very tasty, my gochujang was quite spicy, so adjust measures accordingly for a more milder taste
    V
    Viviana L.
    a month ago
    I made this 4 times already, very quick and easy and delicious
    J
    Jack T.
    a month ago
    been making this with Harrisaa rather than Gochujang as a gluten free swap!!
    M
    Mathanki T.
    a month ago
    We had this for lunch at work today and it was so delicious. I cooked the chicken in the air fryer and later added the sauce on the hob and cooked for a few minutes until thickened. The addition of broccoli to the rice makes it healthier
    L
    Lisa C.
    a month ago
    very tasty dish! one I will make again !I substituted honey by maple syrup and one of the limes by a lemon and it came out great!also agree with leaving the chicken to roast 5 more minutes
    A
    Alia N.
    a month ago
    this was yum!
    E
    Eleri H.
    a month ago
    great and easy to make. I doubled the sauce to make it saucier.
    K
    Karen E.
    a month ago
    I used half the gochujang - I guess it depends on the quality of your product. absolutely delicious.
    J
    Jake H.
    2 months ago
    okay some ideas: 1. maybe limit the lime juice to 1-2 tablespoons rather than all the juice from 2 limes the sauce can be come too liquidy 2. the broccoli mixed in with the rice is a nice touch, consider adding it in 5 mins before it’s finished if you don’t want it as crunchy.
    P
    Poppy B.
    2 months ago
    would this recipe also freeze?
    M
    Mob
    a month ago
    ·
    Admin
    Hey Poppy! These recipes are designed for a week of lunch boxes, but you can always freeze the cooked chicken separately and cook the rice fresh.

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