Soy & honey chicken thighs with green rice

Ingredients

3 tbsp reduced-salt soy sauce

2 limes, juiced

2 garlic cloves, finely grated

10g fresh ginger, finely grated

2 tbsp clear honey

3 tbsp vegetable oil

1kg chicken thigh fillets

100g bunch spring onions, half chopped, half sliced lengthways

250g basmati rice

450g broccoli, chopped

250g frozen peas, blanched

1 tbsp sesame seeds, toasted (optional)

fresh coriander, to serve (optional)

Method

1 Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with foil. Mix the soy sauce, lime juice, garlic, ginger, honey and 2 tbsp oil in a large bowl, then add the chicken. Cover and marinate for up to 24 hrs in the fridge if you have time, or use immediately.

2 Arrange the sliced spring onions on the prepared tray and top with the chicken in a single layer. Pour over the marinade and cover with foil. Bake for 30 mins, then uncover and cook for another 20 mins until cooked through, golden and tender.

3 Meanwhile, cook the rice to pack instructions. Cook the broccoli in a pan of boiling water for 5 mins, adding the peas for the final 3 mins. Drain and set aside.

4 Add the remaining oil to the empty pan, cook the chopped spring onions for 1 min, then add the broccoli, peas and rice; fry for 2 mins. Add 5 tbsp of the chicken cooking juices and divide between 4 plates.

5 Slice half the chicken thighs (reserve the rest and the remaining juices for the noodle salad, right) and divide between the plates, along with the sesame seeds and fresh coriander, if using. Drizzle with around 4 tbsp more of the cooking juices to serve.

Clever swap tip: Swap the soy sauce for tamari to make it gluten-free.