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Luke Mangan's honey soy chicken with brown rice salad

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Craving a hearty meal? This honey soy chicken is the perfect midweek meal to impress your family. It strikes the perfect balance between sweet and savoury.

  • Serves4
  • Cook time25 minutes
  • Prep time25 minutes


  • 100ml honey
  • 100ml soy sauce
  • 100ml olive oil
  • 4 chicken thigh fillets
  • 250g pkt microwavable brown rice
  • 1 cup (120g) frozen peas, thawed
  • 2 carrots, peeled, coarsely grated
  • 1 red capsicum, seeded, thinly sliced
  • 1/2 bunch spring onions, thinly sliced
  • 1 bunch coriander, stalks chopped, leaves reserved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Combine the honey, soy sauce and oil in a bowl. Add the chicken and turn to coat. Arrange chicken in a large deep baking tray and pour over any remaining honey mixture. Bake, turning chicken halfway through cooking, for 20 mins or until the chicken is cooked through.
  2. Step 2

    Place the rice and peas in a large microwave-safe bowl. Heat in the microwave on high for 2 mins or until heated through. Add the carrot, capsicum, spring onion and coriander stalks. Season with salt and stir to combine.
  3. Step 3

    Arrange the rice mixture on a large serving plate. Slice the chicken and arrange over the rice mixture. Drizzle with any pan juices and sprinkle with coriander leaves to serve.