Honey Soy Chicken Brothy Rice

Ingredients

• Chicken breast (Butterflied; amount not specified)
• 2 tsp Light soy sauce (For the chicken marinade)
• 1 tsp Honey (For the chicken marinade)
• 0.5 clove Garlic (Minced; for the chicken marinade)
• 5 g Ginger (Grated; for the chicken marinade)
• 300 ml Chicken bone broth
• 1 tbsp Light soy sauce (For the broth)
• 1 tsp Honey (For the broth)
• 1 clove Garlic (Minced; for the broth)
• 10 g Ginger (Grated or finely sliced; source gives 10–15 g)
• 1 Pak choi (Halved)
• 0.5 Lime (Juiced)
• 1 tsp Rice vinegar (Optional)
• 1 Sticky rice pouch (Heat according to packet instructions; pouch size not specified)
• Spring onion (Sliced, for finishing; amount not specified)
• Chilli oil (Optional, for finishing; amount not specified)
• Sesame seeds (Optional, for finishing; amount not specified)

Steps

1. 1

   Butterfly the chicken breast if it is not already prepared. Mince ½ garlic clove and grate 5 g ginger for the marinade.

2. 2

   Marinate the butterflied chicken with 2 tsp light soy sauce, 1 tsp honey, the minced ½ garlic clove, and 5 g grated ginger. Leave it to marinate while preparing the remaining ingredients.

3. 3

   Add 300 ml chicken bone broth, 1 tbsp light soy sauce, 1 tsp honey, 1 minced garlic clove, and 10–15 g grated or finely sliced ginger to a saucepan.

4. 4

   Bring the broth mixture to a gentle simmer, then cook it for 10 minutes.

5. 5

   Heat a frying pan over high heat. Place the halved pak choi cut-side down in the pan and cook without moving for 2–3 minutes, until deeply charred.

6. 6

   Turn the pak choi and cook for 1 minute more, then remove it from the pan.

7. 7

   Reduce the pan heat to medium-high and add the marinated chicken. Cook for 3–4 minutes per side, until caramelised and cooked through.

8. 8

   Transfer the chicken to a board and let it rest for a few minutes before slicing.

9. 9

   Add the charred pak choi to the simmering broth. Cook for 2–3 minutes, until the stalks are tender but still have some bite.

10. 10

    Stir the juice of ½ lime and, if using, 1 tsp rice vinegar into the broth. Taste and adjust with a little extra soy sauce, honey, or lime if needed.

11. 11

    Heat the sticky rice pouch according to its packet instructions and spoon the rice into a deep bowl.

12. 12

    Ladle the hot broth and pak choi around the rice. Arrange the sliced chicken on top, then finish with sliced spring onion and, if using, chilli oil and sesame seeds.

Notes

The source specifies 10–15 g ginger for the broth; the ingredient amount is recorded at the lower end of that stated range. No chicken or rice pouch weight is provided. The description gives a 20-minute total and reports 72 g protein and 661 calories. Adjustments of extra soy, honey, or lime are suggested but not quantified.

Nutrition per serving

• main
• comfort food
• high-protein
• quick
• brothy
• one serving