SERVES 2 READY IN 20 MIN
4 tbsp dark soy sauce 3 tbsp runny honey 2 tbsp white-wine vinegar 2 tsp sesame oil
400g small chicken breast fillets 1 bunch spring onions, trimmed and quartered
1 tsp vegetable oil 150ml Basmati rice
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I Heat the grill to high and line a baking pan with foil. Mix the soy sauce, honey, vinegar and sesame oil in a shallow dish. Add the chicken and stir to
coat completely in the soy mixture.
2 Put the chicken and marinade on the lined pan and grill for 5 min. Turn the chicken, and push to one end of the pan. Arrange the spring onions on the other
end. Drizzle with vegetable oil and cook for 5 min.
3 Meanwhile, cover the rice with 300 ml water. Bring to the boil and cook for 10 min until rice is tender and liquid absorbed. Serve the chicken and spring
onions with the rice.