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Sticky Chicken

Sticky Chicken

with Carrot and Peanuts

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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:PeanutCereals containing glutenSoya

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Carrot

2 unit(s)

Spring Onion

1 unit(s)

Red Onion

1 bag(s)

Salted Peanuts

(ContainsPeanut)

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Honey

4 unit(s)

Chicken Thigh

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3105 kJ
Energy (kcal)742 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate76 g
of which sugars16.0 g
Protein61 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Roughly chop the peanuts. In a small bowl, combine the soy sauce, honey and water (see ingredients for amount). This is your sauce.

4

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.

5

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.

6

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!