Black Pepper Chicken with Broccoli and Rice
- 30 mintotal time
- $2.41£1.86a serving
- 598571calories
- 3941 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken thighs roasted with broccoli and onion, tossed in a sticky soy, ginger and cracked pepper glaze.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 3 garlic cloves, grated
- 1½ tbsp fresh ginger, grated
- 12 oz broccoli, cut into florets
- 1 yellow onion, cut into wedges
- 1.25 lb boneless skinless chicken thighs
- ¼ bunch green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 tsp cornstarch
- 1 tsp black pepper, coarsely ground
- 2 tbsp vegetable oil
- salt, to taste
Contains: soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the oven to 425°F. Whisk the soy sauce, honey, garlic, fresh ginger, cornstarch, black pepper and 3 tablespoons of water, and set half aside in a cup.
- Toss the broccoli and yellow onion on a large baking tray with the vegetable oil. Cut the chicken in half, put the pieces in a bowl and toss them with the other half of the sauce, then spread them out among the vegetables and wash your hands, the board, the knife and the bowl after handling the raw chicken.
- Roast for 15 minutes, until the chicken is cooked through with no pink inside (165°F) and the broccoli is charred at the edges. Pour over the reserved sauce, toss and roast for 2 minutes more until thick and glossy.
- Serve over the rice, scattered with the green onions.
Leftovers: Fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 3 garlic cloves, grated
- 10 g fresh ginger, grated
- 350 g broccoli, cut into florets
- 1 onion, cut into wedges
- 600 g chicken thigh fillets
- ¼ bunch spring onions, sliced
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 tsp cornflour
- 1 tsp black pepper, coarsely ground
- 2 tbsp vegetable oil
- salt, to taste
Contains: soya. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the oven to 220°C (200°C fan). Whisk the soy sauce, honey, garlic, fresh ginger, cornflour, black pepper and 3 tablespoons of water, and set half aside in a cup.
- Toss the broccoli and onion on a large baking tray with the vegetable oil. Cut the chicken in half, put the pieces in a bowl and toss them with the other half of the sauce, then spread them out among the vegetables and wash your hands, the board, the knife and the bowl after handling the raw chicken.
- Roast for 15 minutes, until the chicken is cooked through with no pink inside (74°C) and the broccoli is charred at the edges. Pour over the reserved sauce, toss and roast for 2 minutes more until thick and glossy.
- Serve over the rice, scattered with the spring onions.
Leftovers: Fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 598 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 78 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sodium | 840 mg |
| Calories | 571 |
|---|---|
| Protein | 41 g |
| Carbohydrate | 78 g |
| Fat | 13 g |
| Fibre | 6 g |
| Sodium | 808 mg |
Worked out from the ingredients, 387 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.41 a serving in the US (range $1.84–$3.20) and £1.86 in the UK (range £1.42–£2.46). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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