Ingredients
- 1/4 cup rice wine vinegar
- 1/2 cup soy sauce
- 4 chicken breasts
- 1/2 cup honey
- 2 tsp crushed garlic
- 1 tsp crushed ginger
- 2 cups rice
- Bok Choy
Method
- I am teaching my 13-year-old daughter to cook, so this recipe is quick, easy and something she makes with minimal supervision! (That’s her culinary hands in the photo!) Preheat oven to 180 degrees and place chicken in an ovenproof dish.
- Combine the soy sauce, rice vinegar, garlic, ginger and honey in a bowl, then pour over the chicken.
- Bake chicken in oven for 30 minutes, basting with the sauce a couple of times throughout.
- At the same time, put rice on to boil/steam.
- Chop Bok Choy into strips and quickly stir fry. You can add some leftover ginger, garlic and a splash of soy sauce to your taste, if you have some remaining.
- Slice chicken into strips and assemble in your bowl. Place rice on bottom, Bok Choy to one side and strips of chicken on the other. Drizzle with the chicken marinade or soy sauce to your liking.
- Sit down and enjoy your one bowl of tasty wonder! (And if you’re me, tell your teen how tasty it is, to encourage them on their culinary learning journey!)
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Obento - Rice Wine Vinegar
