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Soy and honey chicken thighs with green rice recipe

Soy and honey chicken thighs with green rice recipe

11 ratings

Created by The Tesco Real Food team

Succulent chicken thighs are coated in a sticky soy and honey sauce. Serve with green rice, made from broccoli, peas and coriander and a sprinkle of sesame seeds. Don't forget to use the leftovers to make our fast and fresh Nutty chicken noodle salad. See method

  • Serves 4
  • Takes 1 hour, plus optional marinating
  • 633 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 3 tbsp reduced-salt soy sauce
  • 2 limes, juiced
  • 2 garlic cloves, finely grated
  • 10g fresh ginger, finely grated
  • 2 tbsp clear honey
  • 3 tbsp vegetable oil
  • 1kg chicken thigh fillets
  • 100g bunch spring onions, half chopped, half sliced lengthways
  • 250g basmati rice
  • 450g broccoli, chopped
  • 250g frozen peas, blanched
  • 1 tbsp sesame seeds, toasted (optional)
  • fresh coriander, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2660kj
    633kcal     32%

  • Fat

    23g 33%

  • Saturates

    5g 23%

  • Sugars

    10g 11%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 62.5g Protein 39.5g Fibre 9.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with foil. Mix the soy sauce, lime juice, garlic, ginger, honey and 2 tbsp oil in a large bowl, then add the chicken. Cover and marinate for up to 24 hrs in the fridge if you have time, or use immediately.
  2. Arrange the sliced spring onions on the prepared tray and top with the chicken in a single layer. Pour over the marinade and cover with foil. Bake for 30 mins, then uncover and cook for another 20 mins until cooked through, golden and tender.
  3. Meanwhile, cook the rice to pack instructions. Cook the broccoli in a pan of boiling water for 5 mins, adding the peas for the final 3 mins. Drain and set aside.
  4. Add the remaining oil to the empty pan, cook the chopped spring onions for 1 min, then add the broccoli, peas and rice; fry for 2 mins. Add 5 tbsp of the chicken cooking juices and divide between 4 plates.
  5. Slice half the chicken thighs (reserve the rest and the remaining juices for our Nutty chicken noodle salad) and divide between the plates, along with the sesame seeds and fresh coriander, if using. Drizzle with around 4 tbsp more of the cooking juices to serve.

Clever swap tip: Swap the soy sauce for tamari to make it gluten-free.

Low-energy tip: Cook the chicken in batches in a single layer in an air-fryer for 15-20 mins at 200°C. Cook the marinade in a pan over a medium heat to reduce by about half.

Cook once, eat twice tip: Use the leftover chicken for our Nutty chicken noodle salad.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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