Teriyaki-style chicken rice bowls

• Chicken thighs (bone-in)800g
• Soy sauce60ml
• Clear honey30g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Basmati rice300g
• Broccoli (head)1
• Carrots150g
• Spring onions (bunch)1

Plus salt and pepper. About £4.48 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack. Take the chicken off the bone, remove the skin and cut into bite-size pieces.

2. 2

   Mix 4 tbsp soy sauce, 2 tbsp honey, 2 crushed garlic cloves and 15g grated ginger.

3. 3

   Fry the chicken in a little oil for 8 minutes until cooked through. Pour in the sauce and bubble for 2-3 minutes until sticky.

4. 4

   Boil 1 broccoli in florets for 4 minutes. Serve the chicken on the rice with the broccoli, 150g grated carrot and sliced spring onions.