.jpg)
10 Minute Tofu Vegan Bowl. Vegan and packed full of vitamins and veggies. Super quick!
Serves: 4 Time: 20 minutes
Ingredients
8 chicken thighs, skinless and boneless, quartered
3 tablespoons cornflour
1 tablespoon unsalted butter
4 cloves minced garlic
4 tablespoons honey
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
80ml chicken stock
1 tablespoon rice vinegar
1 tablespoon soy sauce
To Serve
50g rice per person, dry weight (or half a packet of microwave rice)
stir fry veg packet, or steam any veggies that need using up
handful parsley, chopped
Method
Throw the chicken in a bowl and add the cornflour, salt and pepper. Mix together to combine so all the chicken is covered in the cornflour.
Next, heat the oil in a large pan over high heat. Once hot, add the chicken using tongs and be careful of any flying oil! Cook for 4-5 minutes until you start seeing the batter browning, then turn the chicken over and cook for a further 2-3 minutes. Make sure it's not pink in the middle.
Meanwhile, make the sauce by mixing together the chicken stock, soy, honey and rice vinegar.
Once you've done that and the chicken is cooked, turn the heat down to medium and throw the butter and garlic into the pan and stir through the chicken until the butter melts.
Next, add the sauce to the pan and turn the heat up slightly so the sauce starts simmering. Leave to simmer for 4 minutes until the sauce reduces and thickens.
Cook your rice per pack instructions and either steam or stir fry your veggies.
Once everything is done, serve over your rice with a sprinkling of parsley, veggies on the side and enjoy that sweet sweet sauce. Yum!
Love this recipe? ❤️
Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.
Don’t forget to like and comment below to recommend to others 👇🏻
Hope you loved it!
Rosie ❤️
Comments