Honey Lime Chicken Rice Bowls

Sticky honey, garlic and lime chicken over rice with crunchy cucumber and sweetcorn.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g basmati rice
  • 500g skinless chicken breast, cut into bite-sized pieces
  • 1 tbsp cornflour
  • 2 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 1 tbsp finely grated fresh ginger
  • 3 tbsp runny honey
  • Juice of 2 limes
  • 1 tbsp rice vinegar
  • 1 cucumber, sliced into half moons
  • 200g tinned sweetcorn, drained
  • 4 spring onions, sliced
  • Salt and black pepper to taste

Method

  1. Rinse the rice, then cook in salted boiling water for 10 to 12 minutes. Drain.

  2. Toss the chicken in the cornflour with a pinch of salt.

  3. Heat the oil in a large frying pan over a high heat. Fry the chicken for 6 minutes until golden and cooked through.

  4. Add the garlic and ginger and stir for 30 seconds. Pour in the honey, lime juice and rice vinegar and bubble for 2 minutes until sticky.

  5. Divide the rice between four bowls and top with the chicken, cucumber, sweetcorn and spring onions. Spoon over any remaining glaze.