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Brothy Honey Soy Chicken Rice Bowl

Brothy Honey Soy Chicken Rice Bowl

Tender honey soy chicken served over jasmine rice and bok choy in a warming ginger miso broth, finished with chilli oil, spring onion and sesame seeds.

10 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
1 Teaspoon Vegeta Gourmet Stock & Seasoning Powder – For Honey Soy Chicken
4 Chicken Breasts – For Honey Soy Chicken
2 Tablespoons Soy Sauce – For Honey Soy Chicken
1 Tablespoon Honey – For Honey Soy Chicken
1 Tablespoon Sesame Oil – For Honey Soy Chicken
1 Tablespoon Fresh Ginger, Finely Minced – For Ginger Miso Broth
2 Tablespoons Tamari or Soy Sauce – For Ginger Miso Broth
2 Vegeta Chicken Stock Cubes – For Ginger Miso Broth
1 Litre Hot Water – For Ginger Miso Broth
300 Grams Cooked Jasmine Rice – To Serve
2 Bok Choy, Quartered – To Serve
Spring Onion, Chives, Coriander or Shallots, Finely Sliced – To Serve
Chilli Oil – To Serve
Sesame Seeds – To Serve

Directions

  1. Place the Chicken Breasts in a large bowl. Add the Vegeta Gourmet Stock & Seasoning Powder, Soy Sauce, Honey and Sesame Oil. Toss well until the chicken is evenly coated.

  2. Heat a large frying pan over medium-high heat. Add the marinated chicken and cook for approximately 5 to 7 minutes on each side, depending on thickness, or until golden and cooked through. Transfer the chicken to a clean plate and allow to rest for 5 minutes before slicing.

  3. While the chicken is cooking, prepare the broth. Pour the Hot Water into a large saucepan and bring to a gentle simmer. Add the Vegeta Chicken Stock Cubes, Fresh Ginger, Soy Sauce and Tamari. Stir until the stock cubes have completely dissolved.

  4. Reduce the heat to medium-low and gently simmer the broth for 3 to 4 minutes to allow the ginger and savoury flavours to develop.

  5. Add the quartered Bok Choy to the broth and cook for 1 to 2 minutes, or until just tender while still vibrant. Carefully remove the Bok Choy from the broth and set aside.

  6. Divide the warm Cooked Jasmine Rice evenly between four serving bowls. Slice the rested chicken into strips and arrange over the rice with the cooked Bok Choy.

  7. Ladle the hot Ginger Tamari Broth generously into each bowl, pouring around the rice, chicken and Bok Choy.

  8. Finish each bowl with finely sliced Spring Onion, a drizzle of Chilli Oil and a sprinkle of Sesame Seeds. Serve immediately.