Sticky Chicken

Name: Sticky Chicken with Carrot and Peanuts
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 Basmati Rice; 25 Soy Sauce; 15 Honey; 25 Salted Peanuts; 2 Spring Onion; 4 British Chicken Thighs; 1 Carrot; 1 Red Onion; 300 Water for the Rice; 100 Water for the Sauce

with Carrot and Peanuts

Recipe Development TeamPublished on January 04, 2019

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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.

Allergens:

Cereals containing gluten

•Soya

•Peanut

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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Honey

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Spring Onion

British Chicken Thighs

Carrot

Red Onion

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

Nutritional information

Energy (kcal)742 kcal

Energy (kJ)3105 kJ

Fat22 g

of which saturates5 g

Carbohydrate76 g

of which sugars16 g

Protein61 g

Salt2 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Bowl

•Grill Pan

Cooking Instructions and Tips

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!