Honey garlic chicken

• 300gBasmati rice
• 1 headBroccoli
• 500gChicken thigh fillets
• 1 tbspVegetable oil
• 5 clovesGarlic, crushed
• 4 tbspClear honey
• 3 tbspSoy sauce
• 1 tbspRed wine vinegar
• 4Spring onions
• 1 tbspSesame seeds

Plus salt, pepper and water.

Method

1. 1

   Put a large pan of salted water on to boil. Rinse the rice and cut the broccoli into small florets.

2. 2

   Cook the rice for 12 minutes, adding the broccoli for the last 4. Drain well, return to the pan and cover.

   14 min, mostly hands-off

3. 3

   Meanwhile, crush the garlic and stir the honey, soy sauce, vinegar and 3 tbsp water together in a jug. Slice the spring onions.

4. 4

   Season the chicken with pepper. Heat the oil in a large frying pan over a medium-high heat and fry the thighs smooth side down for 6 minutes, until deep golden. Turn and cook for 5 to 6 minutes more, until cooked through with no pink in the middle.

   13 min, mostly hands-off

5. 5

   Turn the heat down and spoon off any excess fat. Add the garlic and stir for 30 seconds, then pour in the honey mixture. Let it bubble for 2 to 3 minutes, turning the chicken, until the sauce is thick and sticky and coats every piece.

6. 6

   Serve the chicken on the rice and broccoli with the sauce spooned over, scattered with the spring onions and sesame seeds.