Name: Honey Chicken with Rice
Prep time: 15 min
Cook time: 40 min
Yield: 2 people
Ingredients: 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; 200 g coleslaw mix; 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

Difficulty

Medium

Serves

2 people

Cooking time

55 minutes

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How To Make Honey Chicken with Rice

Enjoy a delicious Honey Chicken dish with fluffy rice and refreshing slaw. Tender chicken bites are coated in a delightful soy-cornflour mixture. Cooked to perfection, the chicken is then generously coated in a sweet and savoury honey sauce. Served alongside fluffy rice and dressed slaw, this dish offers a harmonious blend of flavors and textures. A satisfying meal that will leave you craving more.

Ingredients

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

Honey sauce

¼ C runny honey
1 tbsp soy sauce
1 clove of garlic crushed
1½ cm fresh ginger grated
½ tbsp cornflour
1 tbsp water

Method

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.

Chef’s Tip: Add ice cubes to tap water to ensure it is cold as the colder the better.

We have suggested using a packaged slaw mix for ease and ingredient efficiency. If you want to make your own slaw we suggest using 1/4 cabbage, shredded, 1/2 red onion, diced, 1 grated carrot, chopped parsley and a creamy slaw dressing or mayonnaise.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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