Honey Soy Garlic Chicken& Rice

Prepare the marinade: In a bowl, combine soy sauce, honey, sesame oil, rice wine vinegar, minced garlic, grated ginger, and MSG (if using). Stir well.

Add the chicken thighs to the bowl, coat them thoroughly with the marinade, and let them sit for at least 15 minutes while you prepare the vegetables.

Dice the carrots, chop the broccoli into small florets, and have the frozen peas ready. Slice the spring onions and set aside for garnish.

Heat neutral oil in a large, deep skillet or sauté pan over medium‑high heat. Remove the chicken from the marinade, reserving the liquid, and sear the thighs for 2–3 minutes per side until golden brown. Transfer the chicken to a plate.

In the same pan, add the uncooked rice. Toast the rice for 2–3 minutes, stirring occasionally, until it becomes lightly golden and fragrant.

Deglaze the pan by pouring in the reserved marinade and the chicken stock, scraping up any browned bits from the bottom. Add an extra splash of rice wine vinegar for additional tang.

Bring the mixture to a gentle simmer, then nestle the seared chicken thighs on top of the rice. Distribute the diced carrots and broccoli florets around the chicken.

Cover the pan with a tight‑fitting lid or foil, reduce the heat to low, and cook for 15 minutes.

After 15 minutes, stir in the frozen peas, re‑cover, and continue cooking for another 5 minutes, or until the rice is tender, the vegetables are cooked through, and the chicken reaches an internal temperature of 167°F (165°F).

Remove the pan from heat. Sprinkle sesame seeds and sliced spring onions over the dish.

Let the dish rest, covered, for 2 minutes before serving to allow flavors to meld.