Honey Garlic Chicken with Rice and Broccoli

Ingredients

• 600 gBoneless skinless chicken thighs, cut into 1-inch pieces
• 60 gLiquid honey
• 60 mlSoy sauce
• 3 clovesGarlic, minced
• 300 gLong-grain white rice
• 400 gBroccoli, cut into florets
• 15 mlCanola oil
• 6 gSalt
• 3 gGround black pepper
• 600 mlChicken broth (low sodium)

Method

1. In a medium saucepan, combine 300 g white rice with 600 ml chicken broth and 3 g salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.⏱ 23 min timer in cook mode
2. While the rice cooks, in a small bowl, whisk together 60 g honey, 60 ml soy sauce, and 15 g minced garlic. Set aside.
3. Heat 15 ml canola oil in a large skillet over medium-high heat. Add the 600 g chicken thighs, 3 g salt, and 2.5 g black pepper. Cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Remove chicken from skillet and set aside.⏱ 9 min timer in cook mode
4. Add the 400 g broccoli florets to the same skillet with 60 ml water. Cover and steam for 5-7 minutes, until tender-crisp. Drain any excess water.⏱ 6 min timer in cook mode
5. Return the cooked chicken to the skillet with the broccoli. Pour the honey garlic sauce over the chicken and broccoli. Cook for 2-3 minutes over medium heat, stirring constantly, until the sauce thickens slightly and coats the chicken.⏱ 3 min timer in cook mode
6. Serve the honey garlic chicken and broccoli immediately alongside the cooked white rice.