Rinse the rice thoroughly in a fine sieve under cold running water until the water runs clear. This removes excess starch and ensures fluffy rice. Bring 500 ml of water to a boil in a medium saucepan. Add the rinsed rice and 1 teaspoon of salt. Reduce the heat to low, cover the pan, and simmer gently for about 10-12 minutes, until the water is completely absorbed. Remove the pan from the heat and let the rice rest, covered, for another 5 minutes. Then fluff it with a fork.
While the rice is cooking, prepare the marinade. In a large bowl, combine the honey, mustard, soy sauce, finely chopped garlic, and paprika. Season with a little salt and freshly ground pepper. Stir well until you have a smooth, golden marinade.
Add the sliced chicken breast fillets to the bowl with the marinade. Turn the meat thoroughly to coat all pieces. Let it marinate for at least 10 minutes. If you have more time, you can also cover the chicken and marinate it in the refrigerator for up to 2 hours—this will intensify the flavor.
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and the marinade to the hot skillet. Cook, turning occasionally, for about 5-7 minutes, until golden brown on the outside and cooked through on the inside. Be careful not to let the honey mustard sauce burn—reduce the heat slightly if necessary.
Once the chicken is cooked through, let the marinade simmer gently in the pan for another 1-2 minutes. It will thicken slightly and take on a glossy, syrupy consistency that will cling perfectly to the chicken. Season again with salt and pepper.
Divide the fluffy, steamed rice among four plates. Spoon the honey mustard chicken and sauce over the rice. Garnish each serving with freshly chopped parsley or chives for a pop of color and additional flavor. Serve immediately while still warm.
Additional Information
For a spicier version, add a teaspoon of Dijon mustard or some chili flakes to the marinade.
This dish is also delicious with steamed vegetables such as broccoli or zucchini on the side.
Leftover honey mustard chicken with rice is great for reheating the next day.
Equipment you will need
Medium saucepan with a lid for the rice
Large colander for rinsing the rice
Large frying pan for the chicken
Mixing bowl for the marinade
Allergen Information
Check all ingredients for possible allergens and consult a doctor if in doubt.
Nutritional Information (per serving)
These values are given as a guide and are not a substitute for professional advice.
Rinse the rice thoroughly in a fine sieve under cold running water until the water runs clear. This removes excess starch and ensures fluffy rice. Bring 500 ml of water to a boil in a medium saucepan. Add the rinsed rice and 1 teaspoon of salt. Reduce the heat to low, cover the pan, and simmer gently for about 10-12 minutes, until the water is completely absorbed. Remove the pan from the heat and let the rice rest, covered, for another 5 minutes. Then fluff it with a fork.
While the rice is cooking, prepare the marinade. In a large bowl, combine the honey, mustard, soy sauce, finely chopped garlic, and paprika. Season with a little salt and freshly ground pepper. Stir well until you have a smooth, golden marinade.
Add the sliced chicken breast fillets to the bowl with the marinade. Turn the meat thoroughly to coat all pieces. Let it marinate for at least 10 minutes. If you have more time, you can also cover the chicken and marinate it in the refrigerator for up to 2 hours—this will intensify the flavor.
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and the marinade to the hot skillet. Cook, turning occasionally, for about 5-7 minutes, until golden brown on the outside and cooked through on the inside. Be careful not to let the honey mustard sauce burn—reduce the heat slightly if necessary.
Once the chicken is cooked through, let the marinade simmer gently in the pan for another 1-2 minutes. It will thicken slightly and take on a glossy, syrupy consistency that will cling perfectly to the chicken. Season again with salt and pepper.
Divide the fluffy, steamed rice among four plates. Spoon the honey mustard chicken and sauce over the rice. Garnish each serving with freshly chopped parsley or chives for a pop of color and additional flavor. Serve immediately while still warm.
Additional Information
For a spicier version, add a teaspoon of Dijon mustard or some chili flakes to the marinade.
This dish is also delicious with steamed vegetables such as broccoli or zucchini on the side.
Leftover honey mustard chicken with rice is great for reheating the next day.
Equipment you will need
Medium saucepan with a lid for the rice
Large colander for rinsing the rice
Large frying pan for the chicken
Mixing bowl for the marinade
Allergen Information
Check all ingredients for possible allergens and consult a doctor if in doubt.
Nutritional Information (per serving)
These values are given as a guide and are not a substitute for professional advice.
