Soy and honey chicken with coconut brown rice

• Gluten free

• Meat

  • 450 g Chicken thighs, boneless skinless

• Produce

  • 2 heads Bok choi
  • 1 handful Coriander, fresh leaves

• Condiments

  • 4 tsp Clear honey
  • 4 tsp Soy sauce

• Pasta & Grains

  • 150 g Brown rice

• Baking & Spices

  • 1 tsp Black sesame seeds
  • 1 pinch Salt

• Oils & Vinegars

  • 1/2 tsp Coconut oil
  • 1 tbsp Rapeseed oil
  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 1 tsp Pumpkin seeds

Found on bbc.co.uk

Description

Ingredients

• 4 tsp clear honey
• 4 tsp soy sauce
• 450g/1 lb boneless, skinless chicken thighs
• 150g/5oz brown rice
• pinch salt
• ½ tsp coconut oil
• 1 tsp black sesame seeds
• handful fresh coriander leaves
• 1 tsp pumpkin seeds, chopped
• 1 tbsp sesame oil
• 1 tbsp rapeseed oil
• 2 heads of bok choi, halved

Directions

• In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade.
• Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.
• Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).
• For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted.
• When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.
• To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside.