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Honey Soy Chicken Over Basmati

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  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Description

Honey soy chicken over basmati is a cheap and easy dinner for four that is bursting with flavor. It's sweet, savory and delicious!

Ingredients

Units Scale
  • 1 teaspoon finely diced garlic (approx. 1 large clove)
  • 1 1/2 teaspoons grated ginger
  • 1 bunch of chopped scallions
  • 4-5 boneless chicken thighs, cut in small pieces
  • 1/2 of one boneless breast of chicken, cut in small pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil for frying (more if needed)

Sauce

  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 tablespoon brown sugar
  • 3/4 tablespoon corn starch

Corn starch/egg dip

  • 1 large egg
  • 2 tablespoons corn starch
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Basmati Rice

  • 1 1/2 cups basmati rice
  • Cook to package instructions
  • Add 1/2 teaspoon salt to water
  • 1 tablespoon butter or olive oil

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Instructions

  1. If you are serving this over basmati rice, plan your time and start the rice at the beginning of this process. 
  2. Finely dice the garlic and put in a ramekin. 
  3. Peel about a thumb-sized piece of ginger and grate on a microplane. If you don’t have a microplane use the finest side of a box grater or finely dice with a knife. Add the ginger to the ramekin with the garlic. 
  4.  For the sauce, add soy sauce to a bowl along with honey, rice vinegar (I used the sweet and tangy version) brown sugar and corn starch. Whisk together ingredients until corn starch lumps are dissolved. Set aside.
  5. Chop the bunch of scallions. 
  6. Make your corn starch and egg mixture. Crack one large egg in a large bowl, add corn starch and whisk until smooth. Add salt and pepper and whisk one final time. Set aside.  
  7. Take a few minutes to trim the fat from the chicken then cut the chicken into small, bite-sized pieces. Lay out on a sheet pan and season with salt and pepper (1/4 to 1/2 teaspoon each). Only season one side of chicken. 
  8. Add the chicken to the egg and corn starch mixture and coat all the chicken in the egg. You should heat some canola oil on high heat in a large pan while you do this so it’s nice and hot. 
  9. Once your oil is hot, add the chicken to the pan and lay the pieces out flat. Cook on high heat for about 3-4 minutes until the chicken gets crispy – this is what the corn starch is for. To crisp it up. 
  10. Turn the pieces with kitchen tongs and cook another 2 minutes.  
  11. Add garlic, ginger and a splash of oil to the center of the pan and cook for 15-30 seconds until fragrant. Then stir the chicken, ginger and garlic together for another minute or two. 
  12. Turn heat to medium, pour the soy sauce mixture into the pan and stir to coat the chicken. It will thicken pretty quickly. Stir a minute or two until it’s thickened enough and it’s done. (my video shows this well). 
  13. Serve immediately over basmati rice and garnish with scallions.

Equipment

Notes

  1. For the half of the boneless breast of chicken, use the thicker end.
  2. You can use all boneless chicken thighs if you like or all boneless chicken breast. It’s up to you. If you’re using all thighs, I’d say 7-8 thighs should do it. If you’re using all boneless breast of chicken, I’d say 2 ½ breasts should do it.

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Find it online: https://eatthebite.com/honey-soy-chicken-over-basmati/