Chilli Brothy Rice with Caramelised Soy Chicken
Chilli Brothy Rice with Caramelised Soy Chicken
Ingredients
For the Caramelised Soy Chicken
- 2 garlic, minced
- 2 tablespoons honey
- 1 tablespoon cornflour
- 1/4 cup soy sauce
- 1 tablespoon groundnut oil
- 2 chicken breasts, about 400g, cut into 1-inch pieces
For the Chilli Broth
- 1/2 tablespoon groundnut oil
- 1 tablespoon gochujang
- 3 cups chicken broth
- 1/2 cup coconut milk
- 2 spring onions, chopped, green parts only
For the Roasted Vegetables
- 150 g mongetout
- 150 g broccolini
- 1 tablespoon soy sauce
For Serving
- 4 cups cooked white rice
- 1 teaspoon chili flakes, for garnish, or to taste
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Preheat your oven's grill (broiler) to high. Mince the garlic for the chicken sauce. In a small bowl, combine the soy sauce, honey, minced garlic, and cornflour. Whisk until smooth and set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of groundnut oil in a large pan or skillet over medium-high heat. Add the chicken pieces and fry for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage.
⏱️ 7 min
- 3
Pour the prepared soy-honey sauce over the chicken in the pan. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens and coats the chicken. If desired for extra caramelization, transfer the chicken to a baking tray and grill for 1-2 minutes. Once cooked, remove from heat and slice the chicken into strips.
⏱️ 5 min
- 4
While the chicken is cooking, prepare the vegetables. On a baking tray, combine the mongetout and broccolini. Drizzle with 1 tablespoon of soy sauce and toss to coat. Grill for 5 minutes, or until tender-crisp.
⏱️ 5 min
- 5
Using the same pan from the chicken (do not clean it), add 1/2 tablespoon of groundnut oil and heat over medium heat. Add the gochujang and stir for 30 seconds until fragrant. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer. Stir in the chopped green parts of the spring onions.
⏱️ 5 min
- 6
To assemble, ladle the chili broth into individual serving bowls. Add a scoop of cooked white rice to each bowl. Arrange the sliced caramelized soy chicken and grilled mongetout and broccolini next to the rice. Garnish with chili flakes and black sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Brothy Rice with Caramelised Soy Chicken
For the Caramelised Soy Chicken
- 2 garlic, minced
- 2 tablespoons honey
- 1 tablespoon cornflour
- 1/4 cup soy sauce
- 1 tablespoon groundnut oil
- 2 chicken breasts, about 400g, cut into 1-inch pieces
For the Chilli Broth
- 1/2 tablespoon groundnut oil
- 1 tablespoon gochujang
- 3 cups chicken broth
- 1/2 cup coconut milk
- 2 spring onions, chopped, green parts only
For the Roasted Vegetables
- 150 g mongetout
- 150 g broccolini
- 1 tablespoon soy sauce
For Serving
- 4 cups cooked white rice
- 1 teaspoon chili flakes, for garnish, or to taste
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Preheat your oven's grill (broiler) to high. Mince the garlic for the chicken sauce. In a small bowl, combine the soy sauce, honey, minced garlic, and cornflour. Whisk until smooth and set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of groundnut oil in a large pan or skillet over medium-high heat. Add the chicken pieces and fry for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage.
⏱️ 7 min - 3
Pour the prepared soy-honey sauce over the chicken in the pan. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens and coats the chicken. If desired for extra caramelization, transfer the chicken to a baking tray and grill for 1-2 minutes. Once cooked, remove from heat and slice the chicken into strips.
⏱️ 5 min - 4
While the chicken is cooking, prepare the vegetables. On a baking tray, combine the mongetout and broccolini. Drizzle with 1 tablespoon of soy sauce and toss to coat. Grill for 5 minutes, or until tender-crisp.
⏱️ 5 min - 5
Using the same pan from the chicken (do not clean it), add 1/2 tablespoon of groundnut oil and heat over medium heat. Add the gochujang and stir for 30 seconds until fragrant. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer. Stir in the chopped green parts of the spring onions.
⏱️ 5 min - 6
To assemble, ladle the chili broth into individual serving bowls. Add a scoop of cooked white rice to each bowl. Arrange the sliced caramelized soy chicken and grilled mongetout and broccolini next to the rice. Garnish with chili flakes and black sesame seeds. Serve immediately.
⏱️ 5 min