Asian Style Sticky Chicken
with Veggie Rice
- Soya
- Peanut
- May contain traces of allergens
- Nuts
.
Ingredients
260
Diced Chicken Breast
75
Teriyaki Sauce
(Contains: Soya)
150
Basmati Rice
1
Pak Choi
1
Garlic Clove
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
1
Lime
1
Ginger Puree
1
Coriander
Not included in your delivery
50
Water
Instructions
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve.
a) Meanwhile, trim the bok choy then thinly slice widthways. b) Roughly chop the peanuts. c) Roughly chop the coriander (stalks and all). d) Zest the lime, then chop into wedges. e) Peel and grate the garlic (or use a garlic press).
a) In a small bowl, stir together the garlic, easy ginger, teriyaki sauce and half the lime juice. b) Add the water, stir together and set aside.
a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the bok choy and stir fry until softened, 3-4 mins. c) Remove the bok choy to a bowl and pop your pan back on high heat. d) Add a drizzle of oil and the diced chicken breast, stir-fry until browned all over, 4-5 mins.
a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the chicken in the sticky sauce, for 2-3 mins. c) IMPORTANT: The chicken is cooked when no longer pink in the middle. d) TIP: Add a splash of water if it dries out too much. e) Meanwhile, in a large bowl gently toss together the cooked rice, lime zest, bok choy, half the coriander and half the peanuts. f) Season to taste with salt and pepper if needed.
a) Divide the rice between plates and serve the sticky chicken on top of it. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and coriander. c) Top with the remaining lime wedges for squeezing over. Enjoy!
Step 4 MOD: If you have chosen diced chicken breast instead of pork, cook the chicken the same as you would have cooked the pork in the step above and in the rest of the recipe. IMPORTANT: The chicken is cooked when no longer pink in the middle.
