Sticky Honey & Soy Chicken with Steamed Rice

Wed, 22 October 2025

Sticky Honey & Soy Chicken with Steamed Rice

Serves 2-3 persons

Ingredients

· 2 teaspoons extra-virgin olive oil

· ¼ tsp. Toasted Sesame oil

· 500g boneless, skinless chicken thigh meat, cut into small cubes (about 1.5cm)

· Salt and black pepper

· 3 tablespoons honey

· 3 tablespoons low-sodium soy sauce

· 1tsp Finely chopped lemon grass

· 3 cloves garlic, minced

· 1 Tbsp. Ginger cut into thin matchstick strips

· 1 deseeded and chopped chili (Optional, adjust for heat)

· 1 tsp. corn starch in 50ml water to make a slurry

· Sliced green spring onions to garnish

· Toasted sesame seeds to garnish

· Chopped roasted peanuts to garnish (Optional)

· Steamed white rice (2-3 portions)

· Lime wedges to squeeze over chicken

Method

1. Heat olive oil in a large skillet or heavy bottomed non-stick pan over medium-high heat.

2. Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of salt.)

3. Add the chicken to the skillet and brown on one side, about 3-4 minutes.

4. Add the ginger & garlic and cook for a minute, then toss or turn over the chicken.

5. Meanwhile, make the glaze. Whisk the honey, soy sauce, lemon grass, sesame oil and chili in a small bowl until well combined.

6. Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes (covering it will cook it faster). The small pieces cook quickly, so be careful not to overcook them.

7. Lastly, bind all the juices together with the corn starch slurry and cook for a minute or two to give you a wonderful glaze finish to the dish.

8. Dish up and top with green onions, sesame seeds, chopped peanuts (if using), serve with steamed rice and a side of lime wedge to squeeze over the chicken if desired.