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Honey soy chicken with vegetables and jasmine rice

400g jasmine rice
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 small carrots, cut into thin matchsticks
150g green beans, trimmed
150g snow peas, trimmed
60g tinned bamboo shoots, drained
2 tablespoons oyster sauce
20g butter
1 teaspoon sesame seeds
90g (¼ cup) honey
60ml soy sauce
2 spring onions, finely sliced
1½ teaspoons finely grated fresh ginger
2 garlic cloves, crushed
1 teaspoon sesame oil
750g chicken thighs fillets, trimmed and cut lengthways into strips about 4cm thick

1. Preheat the oven to 180°C. 2. To make the honey soy chicken, place a flameproof roasting tin over medium–low heat and add the honey, soy sauce, spring onion, ginger, garlic, sesame oil and 60ml (¼ cup) water. Cook for about 2 minutes, stirring until the mixture is combined and smooth. Add the chicken pieces and stir to coat well. Transfer to the oven and bake for 45 minutes to 1 hour, or until the sauce has reduced and thickened and the chicken is very tender. 3. Meanwhile, combine the rice and 500ml (2 cups) water in a saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for 15 minutes, or until the water has been absorbed and the rice is tender. 4. Heat the vegetable oil and remaining sesame oil in a wok or large non-stick frying pan over medium–high heat. Add the carrot and beans and stir-fry for 2 minutes, or until softened slightly. Add the snow peas and bamboo shoots and cook for another minute, or until the vegetables are just tender. Add the oyster sauce and butter and cook for 30 seconds, or until the butter has melted, tossing to combine well. 5. Divide the rice among warmed plates or shallow bowls. Top with the stir-fried vegetables, then the chicken pieces. Sprinkle with the sesame seeds and serve.

Honey soy chicken with vegetables and jasmine rice