Soy and Honey Chicken with Coconut Brown Rice

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Ease yourself into healthy eating this January with this delicious dish. Brown rice makes the dish nice and filling, whilst the Bok Choi keeps the dish light. Don't forget to spice up your rice with our Black Sesame Seeds and Pumpkin Seeds (Credit: Adapted from BBC recipe. Click here to see the full recipe.)

Prep Time

30 Minutes

Cook Time

20 Minutes




4tbsp Clear honey
4tsp Soy sauce
450g Boneless, skinless chicken thighs
150g Brown rice
1 Pinch Salt
1tbsp Sesame oil
1tbsp Rapeseed oil
2 Heads of bok choi halved
1/2tsp Coconut oil
Handful of fresh coriander leaves
1tsp Pumpkin seeds chopped



In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade.


Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.


Meanwhile, add the rice, 300ml water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).


For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted.


When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.


To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside.

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