Sticky Chicken
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
2 unit(s)
Spring Onion
4 unit(s)
British Chicken Thighs
1 unit(s)
Carrot
1 unit(s)
Red Onion
Not included in your delivery
30000 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 ends from the carrot (no need to peel) then grate on the coarse side of your grater. Remove the root from the spring onions 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 for 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. IMPORTANT: The chicken is cooked when no longer pink in the middle. Transfer to a plate and return the pan to a medium heat. Add the red onion and cook, stirring often, until soft and sticky, 5-6 mins.
Pour the sauce you made in step 3 into the pan and bring to a boil. Reduce the heat slightly 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 chicken thighs, sauce, remaining spring onion and remaining peanuts. Enjoy!
