Honey Soy Glazed Chicken with Jasmine Rice and Stir-Fried Vegetables

Steps

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1. 1
   Prepare the vegetables: trim and thinly slice one red onion. Remove the cheeks from one red bell pepper and thinly slice. Remove the tops from two carrots and slice into thin rounds. Grate three garlic cloves and one teaspoon of peeled ginger together into a paste. If using spring onions, roughly chop the white root and thinly slice the green stem for garnish.
   ≈0:07
2. 2
   Make the sweet soy glaze by combining 2.5 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 1.5 tablespoons honey, 1 teaspoon sriracha or chilli flakes, the garlic-ginger paste, and ground white pepper. Whisk everything together until well combined.
   ≈0:58
3. 3
   Season the chicken: place 1 kilogram of trimmed boneless, skinless chicken thigh in a bowl. Add 2 teaspoons of cornstarch, a pinch of salt, and ground white pepper. Toss everything together to ensure the cornstarch is evenly coated.
   ≈1:18
4. 4
   Cook the rice: in a saucepan, combine 1.5 cups of washed jasmine rice with 550 millilitres of cold water and a small pinch of salt. Bring to a boil, cover with a lid, reduce heat to low, and cook undisturbed for 12 minutes.
   ≈1:37
5. 5
   Stir-fry the vegetables: heat a large pan over medium-high heat with 1 tablespoon of oil or spray oil. Add the sliced onion, bell pepper, and carrots with a pinch of salt and pepper. Sauté for 8 to 10 minutes until the onions are lightly caramelized, the carrots are tender but firm, and the peppers have softened. Add the chopped spring onion white roots and cook for 1 minute longer. Remove from the pan when everything is al dente.
   ≈1:56
6. 6
   Finish the rice: remove the rice from heat, keeping the lid on, and let it rest for 4 minutes. Lift the lid and fluff the rice with a fork or spatula until soft and fluffy. Set aside.
   ≈2:23
7. 7
   Cook the chicken: in the same pan used for vegetables, heat over medium-high with a touch of oil or spray oil. Once hot, add the seasoned chicken and cook for about 10 minutes total, flipping several times, until it develops a golden-brown crust (approximately 4 to 5 minutes per side).
   ≈2:44
8. 8
   Add the glaze: pour the sweet soy glaze over the cooked chicken, scraping the bowl to ensure all the flavour is transferred. Cook for 2 to 3 minutes, flipping the chicken as needed, until the glaze reduces and thickens, coating the chicken evenly.
   ≈2:58
9. 9
   Finish the glaze: transfer the chicken to a bowl and set aside. Continue cooking the remaining glaze in the pan for about 1 minute longer until it becomes sticky and shiny, with a spatula able to cut through clearly without the glaze pulling back.
   ≈3:11
10. 10
    Assemble the meal prep containers: divide the fluffed jasmine rice, stir-fried vegetables, and cooked chicken among five 750-millilitre containers, placing rice on one side and vegetables on the other with chicken in the middle. Drizzle the remaining glaze from the pan over the top. Optional: garnish with sesame seeds and sliced spring onion greens.
    ≈3:36