Honey Ginger Chicken with Rice and Broccoli

This honey ginger soy chicken is a quick weeknight dinner made with juicy chicken thighs, fresh ginger and a simple honey garlic sauce. It’s perfect for meal prep or freezer prep because it reheats well without drying out.

note - ingredients can be approximate

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Marinating Time 10

Total Time 25

Course dinner, lunch, Main Course

Cuisine American, Asian, Chinese

Servings servings

Calories 673 kcal

Equipment

Ingredients

600 g (1 ⅓ lb) chicken thighs, approx. 4
200 g (1 cup) rice
1 head broccoli , or 3 cups frozen
½ cup ginger in honey, or honey
1 tablespoon white wine vinegar, subs Note 1
2 tablespoon soy sauce, see note 2
5 g (1 teaspoon) sesame oil, optional but recommended
2 cloves garlic, crushed, see note 3
15 g (2 tbsps) ginger, grated, see note 3

Instructions

Preparing

Finely crush or grate 2 cloves garlic and 15 g (2 tbsps) ginger then combine with ½ cup ginger in honey, 1 tablespoon white wine vinegar, 2 tbsp soy sauce, 5 g (1 teaspoon) sesame oil. Mix until smooth and well combined.
Add 600 g (1 ⅓ lb) chicken thighs to the sauce and turn to coat evenly.
Marinate for at least 10 minutes, or up to 24 hours for deeper flavour.
Prepare 200 g (1 cup) rice according to your preferred method and set aside.
If using fresh broccoli, chop 1 head broccoli into florets and steam until just tender, or leave frozen broccoli ready for meal prep containers.

Cooking

Heat a drizzle of oil in a pan over medium-high heat.
Add the chicken thighs and cook for ~5 minutes per side until golden and caramelised. While cooking, coat the thighs with the remaining marinade.
Check doneness: chicken should reach an internal temperature of 70°C/165°F and be firm but still juicy.
Remove from heat and rest for at least 10 minutes to allow the juices to redistribute and keep the chicken tender.
Slice the chicken and serve with rice and broccoli, spooning over any remaining sauce from the pan.

Video

Notes

Note 1 - White wine vinegar

Substitutions - lemon juice, white vinegar, rice vinegar, apple cider vinegar, mirin

Note 2 - Soy sauce

Use all-purpose soy sauce for balance; dark or sweet soy will change the flavour profile.

Substitutions - low-sodium soy sauce, tamari

Note 3 - Ginger and garlic

Fresh is recommended for strongest flavour. If using jarred, you may need slightly more to get the same punch.

Storage

Store in airtight containers in the fridge for up to 3–4 days, keeping extra sauce with the chicken to help retain moisture.

Reheating

Microwave for 2–3 minutes with a splash of water or soy sauce to loosen the sauce, add an ice cube to the broccoli and rice to prevent dryness.

Freezing

Freeze the cooked chicken thighs with sauce for up to 3 months, or freeze raw in the marinade for an easy future meal.

Nutrition

Calories: 673kcalCarbohydrates: 76gProtein: 33gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 147mgSodium: 673mgPotassium: 899mgFiber: 5gSugar: 27gVitamin A: 1064IUVitamin C: 136mgCalcium: 103mgIron: 3mg

Keyword comfort food, meal prep, one-pot, quick

Tried this recipe?Please consider !