Sticky Honey Garlic Chicken Bowls

• 600 g chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp cornflour
• 1 tsp smoked paprika
• ½ tsp garlic powder
• salt
• black pepper
• 1 tbsp oil
• 4 garlic cloves, finely grated
• 80 g runny honey
• 60 ml light soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sweet chilli sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated fresh
• 1 tsp cornflour, mixed with 2 tbsp water
• ½ cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• salt
• 300 g rice
• 3 spring onions, finely sliced
• sesame seeds
• fresh coriander
• lime, wedges

Preparation

1. Step 1

   0:05
   Cook the rice according to the packet instructions.
2. Step 2

   0:07
   Thinly slice half a cucumber and toss it with 2 Tbsp of rice vinegar, a teaspoon of sugar, and a pinch of salt. Leave that to pickle while you cook the chicken.
3. Step 3

   0:16
   Cut 600 g of chicken into bite-size pieces, then toss with 2 Tbsp of cornflour, a teaspoon of smoked paprika, half a teaspoon of garlic powder, salt, and plenty of black pepper.
4. Step 4

   0:25
   Heat a little oil in a large frying pan over medium-high heat and cook the chicken for 6 to 8 minutes, turning occasionally, until golden, crispy, and cooked through.
5. Step 5

   0:33
   Reduce the heat and add four grated garlic cloves and a teaspoon of grated ginger. Cook for 30 seconds.
6. Step 6

   0:39
   Add 80 g of honey, 60 ml of light soy sauce, a tablespoon of rice vinegar, a tablespoon of sweet chili sauce, and a teaspoon of sesame oil. Let that simmer for a minute.
7. Step 7

   0:49
   Stir in a teaspoon of cornflour mixed with 2 Tbsp of water. Cook for another minute until the sauce is thick, glossy, and sticky.
8. Step 8

   0:57
   Serve the chicken over rice, finish with pickled cucumber, spring onions, and sesame seeds. Add some fresh coriander and a squeeze of lime if you like.