Honey Garlic Chickenwith Quick Garlic Rice

Honey Garlic Chicken

1. 1

   Marinate the chicken breast with 1 tsp salt, 0.5 tsp black pepper, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp cornflour, 1 tbsp maida, and 1 egg; mix until evenly coated.

2. 2

   Prepare the glaze by whisking together 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp ketchup, 1 tsp chilli flakes, 0.25 tsp black pepper, 1 tsp cornflour and 3 tbsp water; set aside.

3. 3

   Heat 1 tbsp oil in a skillet over medium heat and fry the marinated chicken pieces until golden and cooked through, about 5‑6 minutes; remove and keep warm.

4. 4

   In the same pan, add another 1 tbsp oil and sauté 4‑5 chopped garlic cloves until fragrant, about 30 seconds.

   Kitchen notes · Added by ReelsMeals: The garlic smells fragrant. Stir continuously to prevent it scorching.

5. 5

   Pour the prepared glaze into the pan, stirring continuously for 1‑2 minutes until it thickens and becomes glossy.

6. 6

   Return the fried chicken to the pan, toss to coat evenly with the glaze, and cook an additional minute.

Garlic Rice

7. 7

   Heat 2 tbsp oil in a separate pan over medium heat.

8. 8

   Add a garlic paste made from 10‑12 crushed garlic cloves, 1 tsp curry leaves, 1 tsp red chilli powder and salt to taste; sauté until aromatic, about 1 minute.

9. 9

   Stir in the cooked rice, mixing gently to combine with the aromatics; heat for 2‑3 minutes.

10. 10

    Finish the rice by adding 1 tbsp lemon juice and 2 tbsp chopped coriander; toss on high flame for 30 seconds and serve alongside the honey garlic chicken.

    Kitchen notes · Added by ReelsMeals: The herbs and lemon are distributed through the rice. Toss briefly over high heat, then serve with the chicken.