Honey Garlic Chicken Thighs

Ingredients

• 700 gboneless skinless chicken thighs
• 2 tbsphoney
• 2¼ tbsplow-sodium soy sauce
• 5cloves garlic, minced
• 2 tsprice vinegar
• 2¼ tspcornstarch
• 2 tspcanola or avocado oil
• ½ tspblack pepper
• 240 gdry long-grain white or basmati rice, dry, cooked
• 400 gbroccoli florets, steamed
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Preheat the oven to 200°C (400°F) with a rack in the centre.

3. Pat the chicken thighs dry and season with black pepper. Whisk the honey, soy sauce, garlic, rice vinegar, cornstarch and 60 ml (1/4 cup) of water.

4. Heat the oil in a large oven-safe skillet over medium-high heat until shimmering.

5. Brown the thighs for 4 minutes per side until golden. Pour the sauce over the chicken.

   8 min timer

6. Move the skillet to the oven and bake for 12 to 15 minutes, spooning the sauce over the chicken halfway, until the sauce is sticky and the chicken reaches 74°C (165°F) inside. The handle will be very hot; use an oven mitt.

   15 min timer

7. While the chicken bakes, steam the broccoli: bring 2.5 cm (1 inch) of water to a boil over high heat in a pot with a steamer basket, add the florets, cover and steam for 4 to 5 minutes until tender-crisp.

   5 min timer

8. Serve the chicken and sauce over the rice with the broccoli, and sprinkle with sesame seeds.

Storing and reheating

Keeps 4 days in the fridge.