Sticky glazed thighs, fluffy jasmine rice, crisp-tender broccoli

$2.38/serving$2.44at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, trimmed, patted dry)500 g
• jasmine rice1 cup
• broccoli1 ea
• garlic4 cloves
• soy sauce3 tbsp
• honey3 tbsp
• rice vinegar1 tbsp
• green onion (optional)2 stalks
• sesame oil (optional)1 tsp

Method

1Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Combine the rice with 1¼ cups salted water in a lidded pot and bring to a boil over medium-high heat.
• •Cover, reduce the heat to low, and cook 15 minutes until the grains are tender.
• •Keep the pot covered off the heat until plating.

2Prep

• •Meanwhile, pat the chicken very dry with paper towel.
• •Season both sides of the chicken with salt and pepper.
• •Mince the garlic.
• •Cut the broccoli into bite size florets.
• •In a small bowl, stir together the soy sauce, honey, rice vinegar and 3 tbsp water to make the sauce.

3Cook the chicken

• •Heat 1 tbsp oil in a large skillet over medium-high heat.
• •Lay the chicken in smooth side down and sear 5 to 6 minutes without moving, until deeply golden.
• •Flip and cook 4 to 5 minutes more, until the juices run clear (165F).
• •Lower the heat to medium and push the chicken to one side of the skillet.
• •Add the garlic to the pan fat and cook 30 seconds until fragrant.
• •Pour in the sauce and turn the chicken through it 1 to 2 minutes until it bubbles into a glaze that coats the back of a spoon.

4Steam the broccoli

• •Put the broccoli in a pot with 3/4 inch of boiling salted water.
• •Cover and steam 3 to 4 minutes until bright green and just tender.
• •Drain the broccoli and toss with the sesame oil if desired.

5Plate

• •Fluff the rice and divide between two plates.
• •Slice the chicken and arrange it over the rice.
• •Spoon the extra glaze over the chicken.
• •Add the steamed broccoli alongside.
• •Garnish with the sliced green onions if desired.