Quick honey soy chicken
Chicken pieces simmered in a sticky honey, soy, garlic, and ginger glaze and served over steamed white rice. Ready in 20 minutes. Serves 4.
$2.14/serve
Set household for your-share pricing →Time: 20m · Prep: 5m · Cook: 15m
For dinner44 portions
For lunches0no lunches packed
Total: 4 portions · Recipe makes: 4
egg-freenut-freeshellfish-freedairy-freechickenstovetopasianquickweeknight-stapleminimal-ingredientsone-potkid-friendly
Ingredients
- 3 clove garlic(~15g)mincedPeeled Garlic$0.12
- 1.5 cup white rice(~278g)Long Grain White Rice$0.53
- 0.33 cup honey(~113g)Creamed Clover Blend Honey$1.59
- 600 g chicken(~600g)dicedNZ Chicken Thighs Bone In$5.99
- 0.25 cup soy sauce(~60g)Thick Soy Style Sauce$0.32
- 2 tsp ginger(~11g)Ginger$0.03
This recipe batches well
- Cool fully before lidding to keep the glaze sticky.
- Fridge in an airtight container for up to 4 days.
- Reheat gently on the stovetop with a splash of water.
- Eats cold in lunchboxes the next day.
- Cook rice fresh each time for best texture.
Method
1
Cook the rice according to packet instructions.
2
Toss the chicken with the honey, soy sauce, garlic, and ginger in a large bowl.
3
Heat a drizzle of oil in a frying pan over medium-high heat. Add the chicken and cook for 1–2 minutes each side.
4
Pour over the remaining marinade, reduce to a simmer, and cook for 3–5 minutes, stirring, until the sauce has thickened.
5
Divide the rice into bowls, top with the chicken, and spoon over any remaining sauce.
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