Lemon Honey Chicken with Rice and Steamed Vegetables

Steps

1. Wash the broccoli and trim it into bite-sized pieces, ensuring all florets are uniform in size.
2. Remove the top and tail of the green beans; leave them whole or chop them in half.
3. Slice both lemons in half and juice them to create a fresh lemon juice for the sauce.
4. Cut the chicken thigh into bite-sized pieces.
5. In a small mixing bowl, combine 125 milliliters of chicken stock with minced garlic (using a microplane or fine box grater).
6. Add the freshly squeezed lemon juice to the mixture.
7. Stir in 80 milliliters of honey, which should be slightly warmed to loosen it up.
8. Add 2.5 grams of onion powder for flavor.
9. Include 30 milliliters of soy sauce for umami.
10. Add 10 milliliters of sesame oil for a nutty flavor.
11. Whisk in 12 grams of corn flour, mixing until everything is combined and the corn flour is broken down. Test seasoning with sea salt flakes and cracked black pepper, then mix again to combine.
12. Place a large saucepan over high heat. Add 350 grams of washed basmati rice and 700 milliliters of cold water (a two-to-one ratio). Season with sea salt flakes, stir to prevent clumping, bring to a boil, cover, lower the heat to low, and cook for 14 minutes undisturbed.
13. While the rice cooks, place a large pan over medium-high heat. Add 30 milliliters of olive oil and sauté the broccoli (including stems) with a pinch of sea salt flakes for three to four minutes until golden brown.
14. Add the green beans to the same pan and continue sautéing for about three minutes, mixing regularly. Season with cracked black pepper.
15. Pour in 80 milliliters of water to allow the vegetables to steam. Cover and cook for two minutes before removing the lid; mix around to ensure they are perfectly cooked but still have a nice bite.
16. Remove the sautéed vegetables from the stovetop and transfer them to a bowl or plate.
17. After 14 minutes, turn off the heat under the rice, leave the lid on for an additional four minutes, then remove and fluff with a fork or spatula.
18. Return the same pan (or use another) over high heat. Add 20 milliliters of olive oil and place the chicken thighs in the pan, spreading them out evenly to ensure even cooking and browning. Season with sea salt flakes.
19. Mix and cook regularly for 10 minutes until the chicken is cooked through and has nice color.
20. After 10 minutes, mix the sauce mixture into the pan. Simmer for one and a half to two minutes; the corn flour will react to the heat and thicken the sauce, coating the chicken well.
21. Optionally, add 5 grams of white and black sesame seeds for color and flavor, then mix through for about 20 seconds until the sauce is completely thick. Check seasoning with sea salt flakes and cracked black pepper.