Crispy Chicken & Broccoli Rice
A wonderfully easy fail-safe way to enjoy chicken rice and broccoli. Say goodbye to dry chicken breast: this is crispy-skinned, juicy cooked chicken. Add a knob of butter to the sauce to make it extra silky!
Serves
2
Japanese Short Grain Rice
Garlic Cloves
Broccoli
Boneless Skin-On Chicken Thighs
Chicken Stock
Vegetable Oil
FOR THE SAUCE:
White Onion
Carrot
Fresh Ginger
Garlic Cloves
Light Soy Sauce
Mirin
Rice Vinegar
Unsalted Butter
Spring Onion
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Justin Tsang
Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.
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Notes (11)
M
Mandy F.
a day ago
this was insanely good! initially, I was skeptical about the sauce, but it was an absolute flavor bomb. I don't trust myself to cook rice on the stove, so I quickly stir-fried the broccoli and garlic in a separate pan and added it to my rice cooker with the rice. still came out amazing!
S
Selina B.
22 days ago
This was great, but a few things:
- You will definitely need more water for the rice.
- Whoever is plating this up in 35 mins must be a miracle worker. This took me over a hour.
- Get ready to use every pan you have.
Mob
22 days ago
·Admin
Hey Selina! We've reviewed this one and upped the amount of water and rice cooking time slightly. We've also increased the expected cooking time to an hour. Thanks for the helpful feedback!
T
Tessa B.
a month ago
This is absolutely banging. Flavors are incredible. I added some sliced spring onions to the rice part and used courgette instead of broccoli - still fire!
S
Sinead D.
2 months ago
Carrots don't cook in 3 minutes. If you cook the sauce in said time, you get an uncooked lumpy sauce.
Mob
2 months ago
·Admin
Thanks so much for your feedback Sinead and sorry for the confusion. It should take 10-15 mins to soften the carrots – we've updated the recipe!
S
Stephanie K.
2 months ago
So good! Perfect dinner for fighting off that early autumnal cold ❄️. I needed to add a bit more water to the rice but I imagine that’s just due to the variety. Delicious as ever mob *chefs kiss*
A
Alexandra L.
2 months ago
Was a bit weary of the sauce but this was so tasty!
G
George B.
2 months ago
The sauce is INSANE 😍 Would spoon it straight into my mouth if I had made enough 🤤
M
Martin A.
2 months ago
Really delicious recipe. The quantity of rice is far too much and could be cut down to 80g per portion and still have plenty.
M
Max W.
2 months ago
(edited)
Excuse the shocking presentation, cooked too much chicken thigh. Anyway, this was damn delicious - would make again!!
J
Jack C.
2 months ago
Made this. Was pretty good, noticed you have sesame seeds in the pic? Should we be adding these? Are they counted in the nutrition?
Mob
2 months ago
·Admin
Thanks for your feedback Jack! We've added the sesame seeds to the ingredients list. The sesame seeds are an optional garnish so won't be included in the nutrition.
G
Gary P.
2 months ago
1tbsp of sesame seeds is around 52 calories, 4.5g fat, 2.1g of carbs, 1.6g protein.
But a good source of calcium, iron, magnesium and vitamin b6
S
Samuel S.
2 months ago
I haven't made this yet but what is the point of Step 8 🤣
N
Nicola W.
2 months ago
I'm so curious about what it was :D
Justin Tsang
Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.