Sticky Chicken
with loaded peanut rice
- Peanut
- Wheat
- Cereals containing gluten
- Soya
- 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
1 unit(s)
Carrot
2 unit(s)
Spring Onion
1 unit(s)
Red Onion
4 unit(s)
British Chicken Thighs
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)
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Tomato Ketchup
15 grams
Honey
Not included in your delivery
300 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 carrot (no need to peel) then grate on the coarse side of your grater. Trim the spring onions and thinly slice. Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on high heat. Season the chicken with salt and pepper. When hot, lay the chicken thighs flat in the pan and turn the heat down to medium. Fry the chicken until golden on both sides and cooked through, 12-15 mins. Turn every few mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle! Once cooked, transfer the thighs to a plate or chopping board and cover with foil to keep warm. Keep the pan!
In the meantime, roughly chop the peanuts. In a small bowl, combine the soy sauce, ketchup, honey and water (see ingredients for amount). This is for your sauce. Once the chicken cooked, return your empty frying pan to a medium heat. Add the red onion and cook, stirring often, until soft and sticky, 5-6 mins. Adjust the heat if necessary.
Pour the sauce into the pan with the soft onions 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 and any resting juices to the pan for the last minute and turn to coat in the sauce and warm 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!
