Char Siu Sticky Chicken on Jasmine Rice

Name: Char Siu Sticky Chicken on Jasmine Rice with Stir-Fried Greens
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 grams Jasmine Rice; 150 grams Green Beans; 1 unit(s) Pak Choi; 2 unit(s) Garlic Clove**; 240 grams Diced British Chicken Breast; 10 grams Cornflour; 1 sachet(s) Thai Style Spice Blend; 125 grams Char Siu Paste; 300 milliliter(s) Water for the Rice; ¼ tsp Salt for the Tofu; 100 milliliter(s) Water for the Sauce

with Stir-Fried Greens

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Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. In this dish, we're using chicken breast to absorb the delicious flavours.

Tags:

Calorie Smart

•High Protein

Allergens:

Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

150 grams

Green Beans

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Breast

10 grams

Cornflour

1 sachet(s)

Thai Style Spice Blend

125 grams

Char Siu Paste

(Contains: Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

¼ tsp

Salt for the Tofu

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2373 kJ

Energy (kcal)567 kcal

Fat3.6 g

of which saturates0.8 g

Carbohydrate89.2 g

of which sugars23.1 g

Dietary Fibre6.8 g

Protein38.1 g

Salt2.49 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Aluminum Foil

•Large Frying Pan

•Bowl

•Paper Towel

•Pan

Instructions

PDF

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the green beans, then cut into thirds.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add the pak choi and a splash of water, then immediately cover with a lid or some foil. Cook until the beans and pak choi are tender, 4-5 mins.

While the veg cooks, in a medium bowl, mix together the cornflour and salt (see pantry for amount). Season with pepper. Add the diced chicken and toss to coat in the flour. IMPORTANT: Wash hands and utensils after handling raw meat.

When the veg is cooked, transfer to a bowl and cover with a lid or some foil to keep warm. Give the frying pan a quick wipe.

Return the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: The chicken is cooked so there's no pink in the middle.

Reduce the heat to medium and stir in the Thai spice. Fry until fragrant, 1 min.

Stir in the char siu sauce and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

Add the stir-fried greens to the chicken and sauce and stir to coat.