Honey Chicken with Rice

300 g chicken breasts (boneless, skin off) (can use thighs or tenders)

½ tbsp soy sauce

1½ tbsp cornflour

¾ C jasmine rice

¼ C cornflour

2 tbsp plain flour

½ tsp baking soda

¼ C water fridge cold (see Chef’s tip)

200 g coleslaw mix (see Chef’s tip)

¾ C The Good Oil Extra Virgin Rapeseed Oil 1L

1½ spring onions finely sliced

¼ C runny honey

1 tbsp soy sauce

1 clove of garlic crushed

1½ cm fresh ginger grated

½ tbsp cornflour

1 tbsp water

Cut the chicken into small bite sized pieces. Drizzle with the soy and dust with cornflour.

Rinse the rice and cook according to packet instructions.

To make the sauce gently combine the honey, soy, garlic and ginger in a pot over a gentle heat, stir to combine and allow to boil. Mix the cornflour to a paste with the water and add to the sauce, stir until the sauce thickens.

Tip the slaw into a salad bowl and dress with the package dressing.

Combine the cornflour, plain flour and baking soda in a bowl. Pour in the cold water and gently mix to combine.

Heat the oil in a large pot over a medium-high heat. Once hot, dip the chicken into the batter and then cook in batches until it is golden, crisp and cooked through. Transfer to a shallow bowl.

Pour the honey sauce over the cooked chicken and turn to coat.

Serve the honey chicken with rice and slaw, sprinkle with spring onions.