Sweet, sticky chicken over buttery broccoli rice with a spicy-savoury kick. Weeknight packed lunch in under 30 minutes.
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Serves
2
Tenderstem Broccoli
Garlic Clove
Jasmine Rice
Water
Butter
Boneless Skinless Chicken Thigh
Oyster Sauce
Soy Sauce
Rice Vinegar
Sriracha
Honey
Spring Onion
Sesame Seeds
Lemon Wedge
Olive Oil
Salt
Serves
2
Tenderstem Broccoli
Garlic Clove
Jasmine Rice
Water
Butter
Boneless Skinless Chicken Thigh
Oyster Sauce
Soy Sauce
Rice Vinegar
Sriracha
Honey
Spring Onion
Sesame Seeds
Lemon Wedge
Olive Oil
Salt
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Step 1.
Finely slice the garlic and roughly chop the broccoli.
Step 2.
Add the butter to a large saucepan set over a medium heat. Once melted, add the garlic and cook for 2 mins, stirring regularly until softened. Add the chopped broccoli and cook for another 2–3 mins.
Step 3.
Wash the rice and stir it through the broccoli mix. Pour in the water and bring to the boil. Pop a lid on, reduce the heat to low and cook for 12 mins. Turn off the heat and leave covered for 10 mins to finish steaming.
Step 4.
Meanwhile, mix the oyster sauce, soy sauce, rice vinegar, sriracha and honey in a small bowl.
Step 5.
Slice the chicken thighs into bite-sized chunks — about 5–6 pieces per thigh. Set a large frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken in a single layer (you may need to work in batches to avoid overcrowding). Season with salt and cook for 6 mins until golden and crispy on one side. Flip and cook for another 2–3 mins until cooked through.
Step 6.
Take the pan off the heat and pour in the sauce. Toss to coat the chicken in the glaze. If the sauce looks too runny, return to the heat for 1–2 mins to thicken slightly.
Step 7.
Thinly slice the spring onions. Spoon the broccoli rice into bowls or containers, top with the sticky chicken and any sauce left in the pan. Finish with spring onions, sesame seeds and a wedge of lemon.
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