Sesame Honey Soy Chicken With Greens & Coconut Rice

Serves 4

Coconut rice:
2 cups jasmine rice
400g can coconut milk
1.25 cups of water
Pinch sea salt flakes

500g chicken thighs
1 tablespoon peanut oil (or vegetable oil)

Marinade:
1/2 cup soy sauce
1/2 cup honey
1/3 cup water
1/4 cup Chinese cooking wine
2 cloves garlic, finely chopped
4cm knob ginger, finely chopped

Stove sauce (to add to marinade):
1/3 cup water
1.5 teaspoons cornflour

2 bunches bokchoy
1 bunch broccolini
Spring onion and sesame seeds to serve.

Method:
1. Mix all the marinade ingredients together and before marinating the chicken, pour half the sauce into a small saucepan. Marinate the chicken with the remaining marinade. Marinate for a minimum of 10 minutes.

2. For the rice - add the rice, coconut milk, salt and water to a large saucepan. Place on high heat and bring to a boil. Then reduce to very low, place the lid on and simmer for 12-15 mins. Fluff with a fork.

3. Add the water and the cornflour to the other half of marinade in the saucepan. Cook on medium heat until the sauce thickens, about 10 minutes. Set aside.

4. Steam greens in microwave or on a steamer for 2-3 minutes. Set aside.

5. Place a large frying pan onto high heat. Add the oil, let it heat. Then add the chicken and cook for approx. 5 -6 minutes or until cooked through.

6. Serve coconut rice into bowls. Add the sticky chicken, then the steamed greens. Top with spring onion and sesame seeds.

Tip: If the chicken starts to burn on the pan, turn the heat down for the middle cooking period. You can also add a tablespoon of water at a time to stop it from burning.

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