Prepare yourself for the delectable sweet, savoury aroma of honey and soy wafting through your kitchen as you bake tonight’s chicken - it’s sure to make your tummy rumble!
Low-Sodium Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Preheat the oven to 400°F. (To roast the broccoli.) Start prepping when the oven comes up to temperature!
Prep: Bring 1 1/3 cups salted water (double for 4 people) to a boil in a medium pot. Wash and dry all produce. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people.)
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 10-12 min.
Bake the chicken: Meanwhile, in an oven-proof baking dish, toss the chicken thighs with the honey, soy sauce, sesame oil, garlic and ginger. Season with pepper. Bake in the centre of the oven, flipping the chicken halfway through, until golden and cooked through, 18-20 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Roast the broccoli: Meanwhile, toss the broccoli on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through, until just golden, 18-20 min. (Chicken and broccoli should be done around the same time.)
Finish and serve: Serve the chicken over rice, drizzled with extra sauce. Sprinkle with the sesame seeds. Serve the roasted broccoli on the side. Enjoy!