Caramelised Honey-Soy Chicken & Rice Broth
Caramelised Honey-Soy Chicken & Rice Broth for a warming mid-week dinner.
Caramelised Honey-Soy Chicken & Rice Broth for a warming mid-week dinner.
Cooking Time
50 minutes
Prep Time20 minutes
Servings2
- 2 chicken breasts
- 2 spring onions
- 1 red chilli
- 2 tbsp Flora salted
- 200 g uncooked long grain rice
- 800ml chicken stock
- salt
- 3 tbsp teriyaki sauce
- 2 tbsp honey
- 2 tbsp light soy sauce
- 2 tbsp seasme oil
- juice from 1 lime
- half a red onion
- 2 garlic cloves
- 1 tsp ginger paste
- Preheat the oven to 200°C.
- In a small bowl, mix together the sesame oil, soy sauce, honey, lime juice and teriyaki sauce. Pour over the chicken breasts and mix well.
- Transfer the chicken breasts to a clean baking tray and bake for 20-25 minutes. Every 5-6 minutes, add another few spoonfuls of the glaze over the chicken breasts to build up a glaze. After cooking, the chicken should have a nice, browned glaze coating.
- Whilst the chicken bakes, in a large saucepan, add the Flora Salted and when melted, add the garlic, ginger and red onion. Fry on low heat for 3-4 minutes, then add the rice and chicken stock and a seasoning of salt if needed, depending on how salty your stock is.
- Bring to the boil and simmer for 12-15 minutes until the rice is cooked, but not too soft. Whilst the rice cooks, slice the spring onion and finely slice the chilli.
- Serve up your rice broth in a bowl and top off with the chicken breast, sliced. Add some chopped spring onion and chilli and enjoy!
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