Soy and honey chicken with coconut brown rice recipe
 This quick, easy recipe by MasterChef’s Monica Galetti is inspired by her mother’s home cooking back in New Zealand. Each serving provides 359kcal, 28g protein, 35g carbohydrate (of which 7g sugars), 11g fat (of which 2.5g saturates), 2g fibre and 1.2g salt. 4 tsp clear honey4 tsp soy sauce450g/1 lb boneless, skinless chicken thighs 150g/5oz brown ricepinch salt1 tbsp sesame oil1 tbsp rapeseed oil2 heads of bok choi, halved½ tsp coconut oil1 tsp black sesame seedshandful fresh coriander leaves1 tsp pumpkin seeds, chopped 4 tsp clear honey 4 tsp soy sauce 450g/1 lb boneless, skinless chicken thighs 150g/5oz brown rice pinch salt 1 tbsp sesame oil 1 tbsp rapeseed oil 2 heads of bok choi, halved ½ tsp coconut oil 1 tsp black sesame seeds handful fresh coriander leaves 1 tsp pumpkin seeds, chopped Method In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes). Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes). For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds. To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. Recipe tips It's important to start cooking the chicken in a cold pan so that meat stews as it cooks. If the pan is hot, the honey and soy sauce will caramelise before the meat is cooked through. Recommended wines Devil's Rock Riesling 2013, Peter & Peter Riesling aus der Steillage 2013 or Kendermanns Special Edition Riesling 2013.