Sticky Chicken Stir-Fry and Jasmine Rice
with Cucumber Salad
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
100 grams
Jasmine Rice
½ unit(s)
Cucumber
(May contain Celery)
240 grams
Diced British Chicken Thigh
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Teriyaki Sauce
(Contains Soya)
1 pinch
Chilli Flakes
15 milliliter(s)
Rice Vinegar
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
While the rice cooks, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, add a drizzle of oil and the rice vinegar into a medium bowl. Season with salt, pepper and sugar (see ingredients for amount), then mix together well.
Add the chopped cucumber to the dressing and toss to coat. Set your cucumber salad aside.
Once the chicken has cooked, stir the ginger, garlic & lemongrass paste and teriyaki sauce into the pan.
Cook until the sauce has reduced and is sticky, stirring frequently, 2-3 mins. Add a splash of water if it gets too thick..
Stir the chilli flakes through the stir-fry (use less if you don't like heat), then taste and season with salt and pepper if needed.
Fluff up the rice with a fork and share between your bowls.
Top with the sticky chicken and serve with the cucumber salad.
Enjoy!
