["Chilli, Honey And Soy Sauce Chicken | Recipes

Ingredients
Method

Ingredients

Coconut Brown Rice
- 120 g Brown rice
- 40 g Desiccated coconut
- 1 tsp Chilli flakes
- 1 Lime
- 1 Handful Coriander
Chicken
- 1 Tbs Sunflower oil
- 4 Chicken thighs
- 25 g Piece of Ginger
- 3 Garlic cloves
- 3 Tbs Dark soy sauce
- 3 Tbs Rowse Honey
- 2 Tbs Lime juice

Method

1

For the coconut brown rice, rinse the rice in a sieve under cold water then place in a saucepan with the desiccated coconut, pinch of salt and 350ml cold water.

2

Bring to a boil over a high heat, stir, turn heat to very low and simmer, covered with a lid, for 30-40 minutes or until the rice is tender. Fluff up with a fork and fold through the chilli flakes, lime zest and coriander.

3

While the rice is cooking, cook the chicken. Heat the oil in a large pan over a medium-high heat.

4

Add the chicken, season on top with salt and black pepper and brown for 4-5 minutes on each side then lower the heat to medium.

5

Add the ginger and garlic and fry for 2-3 minutes until aromatic and lightly golden, taking care not to let it burn.

6

Stir in the soy sauce, honey and lime juice and bubble for 2-3 minutes, adding a little boiling water if needed to stop it burning.

7

Check the chicken is cooked through (there should be no bloody juices in the thickest part) then turn off the heat and leave to rest for 5 minutes.

8

Serve the chicken with the coconut rice. Scatter the fresh herbs and chilli on top.

Comments & Ratings

More Rowse recipes

	120 g	Brown Rice
	40 g	Desiccated Coconut
	1 tsp	Chilli Flakes
	1	Lime
	1 Handful	Coriander
	1 Tbs	Sunflower Oil
	4	Chicken Thighs
	25 g	Piece Of Ginger
	3	Garlic Cloves
	3 Tbs	Dark Soy Sauce
	3 Tbs	Rowse Honey
	2 Tbs	Lime Juice

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Chilli, Honey and Soy Sauce Chicken

Ingredients

Coconut Brown Rice

Chicken

Method

1

2

3

4

5

6

7

8

Comments & Ratings