Soy and Honey Chicken with Coconut Rice

Very simple, but utterly delicious. What else would you expect when it is a recipe from Monica Galetti (sous chef at Le Gavroche, the 2-stars restaurant of Michel Roux Jr, and a judge in Masterchef: the Professionals)?

Soy and Honey Chicken

Soy and Honey Chicken with Coconut Rice (serves 2)
Slightly adapted from Food&Drink

4 tsp clear honey
4 tsp soy sauce
1 tsp sambal badjak
4 small boneless, skinless chicken thighs (about 300 gram)

75 g brown rice
1 stock cube (I used vegetable)
1/2 tsp coconut oil

drizzle of sesame oil
drizzle of rapeseed oil
2 heads of bok choi, halved

Mix together the honey, soy sauce and sambal badjak in a heavy based pan (cold!). Add the chicken thighs and mix until completely coated in the marinade. 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, 150 ml water and the stock cube 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 a drizzle of 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. Drizzle with a little sesame oil.
When the rice is cooked, fluff it with a fork, then stir through the coconut oil.

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