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🍽️ Honey-glazed chicken with rice and crunchy Asian vegetables

623 kcal · 30 min · 4 servings

Honey-glazed chicken with rice and crunchy Asian vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a pot with one liter of salted water to a boil.
  2. 2. Remove the root end from the leek, cut it lengthwise, and wash it thoroughly under running water.
  3. 3. Cut the leek into thin strips.
  4. 4. Cook the leek strips in the boiling salted water for two minutes.
  5. 5. Drain the leek in a sieve, rinse it briefly with cold water, and let it drain.
  6. 6. Add the rice to the same pot and cover it with 700 milliliters of salted water.
  7. 7. Let the rice cook covered on low heat for 15 minutes.
  8. 8. Peel the carrots and cut off the ends.
  9. 9. Grate the carrots coarsely.
  10. 10. Halve a lime and squeeze out the juice.
  11. 11. Clean the spring onions and remove the root ends.
  12. 12. Cut the white and green parts of the spring onions separately into thin rings.
  13. 13. Peel the garlic and chop it finely.
  14. 14. Rinse the chicken breast fillets and pat them dry with kitchen paper.
  15. 15. Cut the chicken meat into bite-sized pieces.
  16. 16. Season the meat with a pinch of salt.
  17. 17. Heat two tablespoons of oil in a frying pan over high heat.
  18. 18. Fry the meat for two minutes until golden brown on all sides.
  19. 19. Remove the meat from the pan and place it on a plate.
  20. 20. Fry the white spring onion rings and the garlic in the remaining fat in the pan for two minutes over medium heat.
  21. 21. Mix one tablespoon of sugar, soy sauce, one tablespoon of lime juice, and five tablespoons of water in a small bowl.
  22. 22. Pour the sauce over the vegetables in the pan and bring it to a boil.
  23. 23. Return the chicken meat to the pan.
  24. 24. Glaze the meat in the sauce over high heat for two minutes.
  25. 25. Stir the grated carrots and leek into the meat.
  26. 26. Warm the vegetables for two minutes over medium heat.
  27. 27. Finally season the dish with salt, pepper, and a splash of lime juice.
  28. 28. Chop the peanuts coarsely.
  29. 29. Stir one tablespoon of butter into the cooked rice.
  30. 30. Season the rice with salt and a little lime juice.
  31. 31. Plate the rice, chicken, and vegetables.
  32. 32. Sprinkle the dish with the chopped peanuts and spring onion rings.
  33. 33. Enjoy your meal!

Nutrition per serving