Summary

Ingredients

• 400 g chicken breast fillet (s)
• some flour
• 250 g rice
• oil

For the sauce:

• 3 clove (s) garlic
• 125 ml chicken broth
• 5 tablespoon honey
• 3 tablespoon soy sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon ½ ginger, ground
• some salt and pepper

To garnish:

• Spring onions)

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Instructions

1. Cut chicken breasts into bite-sized pieces. Coat them in flour and refrigerate for 5 minutes. Meanwhile, prepare the rice according to package directions.
2. In a bowl, combine minced or thinly sliced garlic, chicken broth, honey, soy sauce, sesame oil, ginger, pepper, and salt to taste.
3. Heat roughly 1-2 tablespoons of oil in a large pan over medium-high heat. Brown the chicken pieces for 2-3 minutes until golden, then transfer to a paper-towel lined plate.
4. Pour the sauce mixture into the same pan and heat over medium heat for 1 minute. Return the chicken to the pan, bring to a gentle simmer, and stir frequently. Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the sauce thickens and the chicken reaches 74 °C / 165 °F internally.
5. Garnish with spring onions and serve over rice.