Served alongside vibrant broccoli rice, this dish is not only irresistibly delicious but also packed with protein and the goodness of broccoli, making it the ultimate healthy packed lunch or quick dinner.
boneless, skinless
Preheat your oven to 2000C (fan). Dice the head of broccoli into small, bite-sized pieces. Cook the jasmine rice according to the packet instructions, adding the diced broccoli to the rice for the last 3 minutes of cooking time.
While the rice cooks, thinly slice the spring onions. Dice the chicken thighs into 3cm pieces. In a bowl or flat tray, combine the garlic powder, chilli powder, plain flour, and a pinch of salt.
Add the diced chicken to the flour mixture and toss to coat evenly. Transfer the coated chicken to a baking tray and drizzle with extra virgin olive oil. Place the tray in the preheated oven and roast for 10 minutes.
Mince the 4 cloves of garlic. In a separate bowl, combine the minced garlic, gochujang, soy sauce, honey, and the juice from the two limes. Mix well until all ingredients are thoroughly combined.
After 10 minutes, remove the chicken from the oven. Pour the honey garlic sauce over the chicken, ensuring each piece is well coated. Return the chicken to the oven for another 5 minutes, or until the sauce becomes sticky and glossy.
Portion the broccoli rice into lunch boxes or plates. Top with the sticky honey garlic chicken, drizzling any remaining sauce over the top. Garnish with the sliced spring onions and sesame seeds. This dish will keep well in the fridge for up to 3 days.
For an extra layer of flavour, marinate the chicken in a small amount of the honey garlic sauce for at least 30 minutes before coating in flour and roasting.
If you prefer a spicier kick, increase the amount of chilli powder or add a dash of sriracha to the honey garlic sauce.
To make this dish even quicker, use pre-cooked rice and simply add the broccoli during the reheating process.