Sticky Chicken
with Carrot and Peanuts
Our sizzling sticky chicken is a customer favourite when it comes to quick and wholesome recipes. Chicken thighs are fried until golden before being cooked alongside sweet red onions and tossed through a sticky soy and honey marinade. Served up with veg packed basmati rice and topped with chopped peanuts, spring onion and any remaining sauce for an easy and delicious weeknight winner.
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.
Ingredients
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Spring Onion
4
British Chicken Thighs
1
Carrot
1
Red Onion
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, trim the ends from the carrot (no need to peel) then grate on a coarse grater. Remove the root from the spring onion and thinly slice. Halve, peel and thinly slice the red onion.
Roughly chop the peanuts. In a small bowl, combine the soy sauce, honey and water (see ingredients for amount). This is your sauce.
Heat a drizzle of oil in a frying pan on high heat. When hot, fry the chicken thighs (make sure you lay them out flat!) until golden on both sides and cooked through, 12-15 mins. Turn every few mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle. Transfer to a plate and return the pan to medium heat. Add the red onion and cook, stirring often, until soft and sticky, 5-6 mins.
Add the sauce you made in step 3 to the pan and bring to then boil. Lower the heat and simmer until reduced and slightly thickened, 3-4 mins. Stir occasionally. Return the chicken thighs to the pan for the last minute and turn to coat in the sauce. Warm the chicken through until piping hot.
Fluff up the rice with a fork and stir through the grated carrot, half the spring onion and half the peanuts. Season with a good pinch of salt and pepper. Serve the rice topped with the sticky chicken, any sauce left in the pan, and the remaining spring onion and peanuts. Enjoy!
