A sweet, sticky and spicy honey garlic chicken that’s packed with flavour. Served with broccoli rice, it’s the perfect packed lunch or meal prep dinner.
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Serves
4
Boneless Skinless Chicken Thigh
Garlic Powder
Chilli Powder
Plain Flour
Garlic Clove
Gochujang
Soy Sauce
Honey
Lime
Broccoli
Jasmine Rice
Spring Onion
Sesame Seeds
Olive Oil
Serves
4
Boneless Skinless Chicken Thigh
Garlic Powder
Chilli Powder
Plain Flour
Garlic Clove
Gochujang
Soy Sauce
Honey
Lime
Broccoli
Jasmine Rice
Spring Onion
Sesame Seeds
Olive Oil
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Step 1.
Heat the oven to 200°C fan. Dice the chicken into 3cm pieces. In a bowl or flat tray, mix the garlic powder, chilli powder, flour and a pinch of salt.
Step 2.
Toss the chicken in the mix to coat evenly, then transfer to a baking tray and drizzle with olive oil. Slide into the hot oven to roast for 10 mins.
Step 3.
Meanwhile, mince the garlic then add to a bowl along with the gochujang, soy sauce, honey and the juice of the limes. Mix to combine then pour over the chicken and pop it back in the oven for another 5 mins until sticky.
Step 4.
Dice the broccoli into small pieces. Cook the rice following pack instructions, adding the broccoli 3 mins before the end of the cooking time. Meanwhile, thinly slice the spring onions.
Step 5.
Box or plate up the broccoli rice, top with the sticky chicken, and drizzle over any remaining sauce. Scatter over the spring onions and sesame seeds. It will keep well in the fridge for 3 days.
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