Honey & soy chicken with sesame broccoli
Prep
10 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've spent way more effort than you actually have. The honey and soy glaze creates this beautiful sticky coating on the chicken thighs while they roast, and the ginger in the paste is fantastic for digestion and reducing inflammation. Pair it all with sesame roasted broccoli and rice, and you've got a complete meal that feels restaurant quality without the restaurant price tag. Best part is you probably have most of these ingredients in your pantry already.
Ella x
Ingredients
- 3 tbspsoy sauce
- 3 tbsphoney
- 2 tbspoil
- 1 tbspgarlic & ginger paste
- 18 skin-on chicken thighs
- 1 largehead broccoli cut into florets
- 1 tbspsesame seeds
- 1rice to serve(optional)
Detail level
Instructions
- 1
Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don’t worry if not – they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
- 2
When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.
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