Honey Garlic Chicken Thighs & Rice

• Chicken thigh(800 g)
• Jasmine Rice(300 g)
• Broccoli(300 g)
• Garlic(4 cloves)
• Honey(4 tbsp)
• Soy sauce(3 tbsp)
• Apple Cider Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Olive oil(2 tbsp)
• Butter(20 g)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Season the {Chicken thigh} all over with {Salt} and {Black pepper}. Finely chop the {Garlic}. Cut the {Broccoli} into small florets.

   ~10 min

2. 2

   Cook the {Jasmine Rice} in plenty of water until tender, about 12 minutes. In the last 4 minutes, add the {Broccoli} to the same pot to cook until just tender, then drain both well and keep warm.

   ~12 min

3. 3

   Meanwhile, heat the {Olive oil} in a large skillet over medium-high heat. Add the {Chicken thigh} smooth-side down and cook for 6 minutes, then turn and cook for 5 minutes more until golden and nearly cooked through.

   ~11 min

4. 4

   Lower the heat to medium. Add the {Butter} and {Garlic}; cook for 1 minute until fragrant. Stir in the {Honey}, {Soy sauce}, and {Apple Cider Vinegar}. Mix the {Cornstarch} with 2 tbsp water, add it to the skillet, and simmer for 3 minutes, turning the chicken until the glaze is shiny and clings to the thighs.

   ~4 min

5. 5

   Serve the glazed {Chicken thigh} over the warm {Jasmine Rice} with the {Broccoli} alongside. Spoon any extra honey-garlic glaze from the pan over the chicken and rice.

   ~0 min