Honey Sriracha Chicken with Chargrilled Veg

Recipe tags

• Spicy
• Dinner
• Asian

Ingredients

• 400 g Chicken Breast
• 200 g Basmati Rice
• 1 item Onion
• 0.5 head Broccoli
• 1 bunch Spring Onion
• 25 g Butter
• 6 tbsp Sriracha Sauce
• 8 tbsp Honey
• 2 tsp Chopped Garlic
• 2 tsp Ginger Puree
• 2 tbsp Sesame Seeds
• 1 item Chicken Stock Cube
• 2 tbsp Olive Oil
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Finely chop the onion. Chop the spring onion into batons and the broccoli into small florets. Slice the chicken breast into small pieces. Make up 400ml of chicken stock with the stock cube.
2. In a medium sauce pan, melt the butter and add the onion and a bit of salt. Fry the onion for 5 minutes to soften.
3. Meanwhile, heat 1 tbsp of the olive oil in a frying pan, and add the chicken with some salt and pepper.
4. Add the basmati rice to the onion in the sauce pan and move around the pan for 1 minute, toasting it a little.
5. Add the chicken stock to the rice, stir well and cover with a lid, leaving to simmer on low heat for 10 minutes.
6. Meanwhile, add to the chicken the sriracha sauce, honey, garlic, ginger, sesame seeds and 100ml of water. Stir well and simmer on low for 10 minutes.
7. Add the remaining olive oil to a grill pan or another frying pan, heat then add the broccoli and spring onions on high heat.
8. Remove the rice in the saucepan from the heat once all stock has been absorbed.
9. Turn the spring onions and broccoli and grill the other side.
10. Serve the chicken, with the rice and chargrilled vegetables.

Notes

• Sticky, spicy and packed with flavour, this sriracha chicken rice with charred veg is a satisfying dinner that feels like a proper treat any night of the week.

Swaps and substitutes

• This is quite a spicy dish (but very yummy), for a milder version replace some of the sriracha sauce with an equal amount of sweet chilli sauce.

No-waste tips

• Use the other half head of broccoli in another recipe which uses broccoli or as a side to your dinner.