Soy, Ginger & Honey Marmalade Chicken with Stir-Fried Rice and Sesame Broccoli
I’ve been trying to come up with more healthy and quick midweek recipes which use accessible ingredients and are easy to whip up. This soy orange marmalade baked chicken dish is so quick, easy to make and deliciously moreish. It uses ingredients which you can easily buy on your way home and it makes great leftover lunches for the next day. The marmalade adds a lovely sharp sweetness while also giving the sauce a stickiness which coats and glazes the chicken beautifully in the oven. A bit of chilli and ginger add some heat, while lime adds some citrus zing. Soy gives the umami depth and served with some crunchy sesame broccoli and healthy stir-fried brown rice, this will become a staple in your house.
(Serves 4 - £2.53 per serving)
1. Put 2 heaped tbsps of marmalade in a large bowl with 3 tbsps soy sauce, 1 heaped tbsp finely grated ginger, 1 finely chopped red chilli, 3 crushed cloves of garlic, the juice of a lime and 1 tsp of honey. Mix well and adjust the seasoning (adding more soy, lime or honey to taste).
2. Preheat the oven to 160Cfan/180C. Place 3 large chicken breasts or 4 smaller ones into the bowl and leave to marinade for at least 30 mins (the longer you can leave them the better).
3. Heat a nonstick frying pan over a medium/high heat and fry the chicken on each side for 3-4 mins until golden brown and slightly charred, leaving the marinade behind. Pour the marinade into an ovenproof dish and once the chicken is nice and caramelised add them to the dish with the marinade, turn to coat, cover with foil and bake for 20 mins, removing the foil after 20 mins, drizzling with a little more honey and putting it back in for an extra 5 mins.
4. Leave the chicken to rest for at least 5 minutes before slicing.
5. For the stir-fried rice, heat 1 tbsp sesame oil in a wok over a medium heat. Add 4 finely sliced spring onions, 1 tsp grated ginger and 2 finely sliced garlic cloves. Stir until softened but not burnt and add 300g frozen peas, stirring until thawed. Then add 300g cooked brown rice. Stir well, taste and add some seasoning (I usually add a splash of soy and some lime juice).
6. For the sesame broccoli, simply stir fry some tender stem broccoli and asparagus spears in a little sesame oil and some seasoning before adding a splash of soy at the end.
7. Slice the chicken and enjoy.