Honey and Ginger Chicken Rice

Ingredients

• 3 tbspsoy sauce
• 3 tbsphoney
• 1 tbspgranulated sweetener
• 1 tbspgarlic granules
• 1 tbsponion powder
• 1 tbspground ginger
• 400 gboneless and skinless chicken thighs, sliced into 2–3 cm strips
• 200 grice
• 350 mlboiling water
• 1chicken stock cube
• 2garlic cloves, peeled and crushed
• 2 cmfresh ginger, peeled and finely grated
• 1spring onion, sliced
• 100 gfrozen peas

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Marinate the chicken

   Mix the soy sauce, honey, sweetener, garlic granules, onion powder and ground ginger in a bowl. Add the chicken and stir to coat it. Cover and leave it in the fridge to marinate while you start the rice.

3. 3

   Start the rice

   Put the rice in an ovenproof dish. Dissolve the stock cube in the boiling water and pour it over the rice, then add the crushed garlic and grated ginger. Cover the dish with foil and cook for 15 minutes.

4. 4

   Add the chicken

   Take the chicken out of the fridge and add it to the dish with all the marinade. Stir, cover the dish again with foil and cook for 25 minutes.

5. 5

   Finish and serve

   Stir the rice and chicken, then add the peas and spring onion. Return the dish to the oven uncovered for 10 minutes. Check that the chicken is cooked through with no pink showing, then serve.

What is honey and ginger chicken rice?

This is a one-dish meal of rice cooked in stock alongside chicken coated in a sweet, savoury ginger marinade. Its flavours draw on familiar Asian-inspired combinations, while the oven method keeps the cooking straightforward.

The rice cooks first, then the chicken and its marinade go into the same dish. Peas and spring onion added near the end bring colour and a little freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 387 calories, 28g protein, 60g carbs, 4g fat.

The rice provides most of the carbohydrates, while the chicken thighs supply most of the protein. Honey and the small amount of cooking fat in the chicken contribute to the fat and sweetness; serve with extra vegetables or a crisp salad to balance the plate.

The marinade does double duty

Sweet and savoury: honey, soy sauce and granulated sweetener form the base, with garlic, onion and ground ginger adding flavour. Stir the chicken through thoroughly so the strips are coated before chilling.

Fresh ginger: the grated ginger goes into the rice with the crushed garlic, giving the cooking liquid an aromatic base alongside the stock.

Give the rice its head start

Rice first: the rice gets 15 minutes in the oven with the stock, garlic and ginger before the chicken is added. This staged cooking lets the grains begin absorbing the liquid before the marinade joins them.

Covering: foil holds in moisture during both covered cooking periods. Seal it over the dish, taking care around the hot edges when you remove it.

Check the texture and doneness

Rice: after the final uncovered 10 minutes, the grains should have absorbed the cooking liquid and be tender. If the dish looks very wet, give it a little more time in the oven and check again.

Chicken: cut into a thicker strip to check that it is cooked through with no pinkness. The exact time can vary with the size of the pieces, so use doneness rather than the clock alone as your guide.

Keep the timing in stages

While the oven heats, mix the marinade and coat the chicken. It can marinate in the fridge while the rice begins cooking, as the method directs.

The recipe uses 15 minutes for the rice, 25 minutes after adding the chicken, and a final 10 minutes uncovered with the peas and spring onion. Have those finishing ingredients ready before the last stage.

Serving ideas

The rice, chicken and peas make this a complete one-dish meal. Serve it straight from the ovenproof dish, making sure each portion gets some chicken and vegetables as well as rice.

For a fresh contrast, serve with a simple side salad or extra sliced spring onion. Keep additional soy sauce on the table for anyone who would like a saltier finish.

Recipe notes & tips

• Cut the chicken into evenly sized 2–3 cm strips so the pieces cook at a similar rate.
• Mix the marinade well before adding the chicken so the sweetener and spices are distributed.
• Use a snug-fitting ovenproof dish to help the covered rice cook evenly.
• Keep the dish covered for the first two oven stages to retain moisture.
• Add the peas and spring onion only for the final 10 minutes so they do not cook for the full time.

Variations

• Extra vegetables: add more peas or another quick-cooking vegetable for the final oven stage.
• More ginger: increase the fresh ginger slightly if you want a sharper ginger flavour.
• Milder flavour: reduce the ground ginger in the marinade to suit your taste.
• Brown rice: use brown rice, allowing for its longer cooking time and checking the liquid as it cooks.
• Fresh finish: scatter extra sliced spring onion over the dish just before serving.

Common mistakes to avoid

• Uneven chicken strips: pieces of different sizes cook at different rates, so slice them evenly.
• Loose foil: a poor cover lets moisture escape; seal foil over the dish for the first two cooking stages.
• Adding peas too early: they can become overcooked, so wait until the final 10 minutes.
• Skipping the doneness check: cooking times can vary, so check a thicker chicken strip for any pinkness.
• Leaving out the marinade: add all of it with the chicken so its flavour reaches the rice as well.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the rice has dried out; avoid reheating more than once.

Frequently asked questions