Crispy Honey Garlic Butter Chicken & Rice

Ingredients

• 1.2 kg diced boneless & skinless chicken breast, raw weight
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 35 ml salt reduced soy sauce
• 1 whole egg, whisked
• 150 g potato starch, or cornflour - approximately 50g sticks to the chicken in total
• light cooking oil spray, FryLight
• 350 g white rice, uncooked weight, approximately 960g cooked weight
• 750 ml chicken broth
• 100 g honey
• 60 ml salt reduced soy sauce
• 60 ml water
• 6 clove garlic, diced
• 1 tsp potato starch or cornflour
• 40 g light butter, Nuttelex Light

Steps

1. Season diced chicken breast with garlic powder, black pepper, and 35ml soy sauce.

2. Coat the seasoned chicken in whisked egg, then dredge in potato starch.

3. Spray a pan with cooking oil and fry the coated chicken pieces until golden and crispy, cooking through.

4. Cook the washed rice in chicken broth until tender and liquid is absorbed.

5. In a saucepan, combine honey, 60ml soy sauce, 60ml water, diced garlic, and butter; simmer to combine.

6. Mix 1 tsp potato starch/cornflour with a little water and stir into the sauce to thicken.

7. Toss the crispy fried chicken in the honey garlic butter sauce and serve over the cooked rice.