We love good Chicken & Rice with Radishes & Mange Tout and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Soy Sauce(ContainsCereals containing Gluten, Soya)
Sugar for the Pickle
Water for the Rice
Water for the Glaze
Preheat your oven to 200°C. Soak the skewers in a bowl of water. Trim and thinly slice the radishes. Thinly slice the green parts of the spring onion, then chop the white part into thirds widthways. Halve the lime. Put the soy sauce, miso paste and the honey into a large bowl and mix to combine. Transfer half of the mix into a mug and set aside. Returning to the large bowl, add a drizzle of oil into the mix and whisk until well blended. Cut the chicken thighs into 2cm chunks and pop into that same large bowl. Mix together to coat the chicken, cover and set aside to marinade. IMPORTANT: Wash your hands and equipment after handling raw meat.
In a small bowl mix together the rice vinegar, sugar (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside. Heat a small frying pan over medium heat (no oil). Add the sesame seeds and toast until they are slightly golden - 1-2 mins. Stir frequently and shake the pan as you do so. TIP: Watch them like a hawk as they can burn easily. Pop the sesame seeds in a small bowl and add the mayonnaise and water (see ingredients for amount). Season with salt and pepper, mix well and set aside. Don’t wash up the pan.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, 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, line a large baking tray with foil. Thread the chicken and spring onions onto skewers (2 skewers per person). Pop the skewers onto the lined baking tray lengthways, making sure they are spaced well apart and pour over any remaining marinade. Drizzle with a little oil and season with salt and pepper. Roast until slightly charred and the chicken is cooked through, 14-16 mins. Turn the skewers halfway through cooking. IMPORTANT: Wash your hands after handling raw meat. The chicken is cooked when no longer pink in the middle.
Cut the lime into wedges and squeeze half the juice into the reserved sauce that's in the mug. Mix to combine then pour into the small frying pan and bring to a simmer over medium heat, stirring, for 1 min until slightly thickened. When the chicken has 5 mins left to cook, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the mangetout and season with salt and pepper. Stir fry until the mangetout are tender, 3-4 mins. Remove the pan from the heat.
Divide the rice between bowls then add the mangetout, pickled radish, sesame mayo and chicken skewers, then drizzle over the glaze. Scatter over the sliced green parts of the spring onion and serve with the remaining lime wedges for squeezing over.