Double Thai Sweet Chilli Chicken & Garlic Rice Bar
with Baby Broccoli, Pickled Carrot & Crushed Peanuts
- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Peanuts
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Tonight we're building our own plates, and trust us, the whole table will love it. Tender chicken gets lacquered in a glossy, sticky sweet chilli glaze and served alongside fluffy garlic rice, crisp baby broccoli, tangy pickled carrot, crunchy crushed peanuts and fresh coriander. Load up your bowl your way and let those flavours do the talking — this one's a guaranteed crowd-pleaser.
Ingredients
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Carrot
1
Baby Broccoli
1 packet
Coriander
1
Cucumber
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sweet Chilli Sauce
660 g
Chicken Breast
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water (for the rice)
¼ cup
white wine vinegar
Utensils
Cooking Steps
- Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Using a vegetable peeler, peel carrot into ribbons.
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.
- Meanwhile, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- Roughly chop coriander (including stalk!)
- Slice cucumber into thin rounds.
- In a small bowl, combine oyster sauce, sweet chilli sauce and a splash of vinegar (white or rice wine) and water. Set aside.
- Cut chicken breast into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 5-6 minutes. Season with salt and pepper and transfer to a plate.
- Return frying pan with a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken and sweet soy seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Remove from heat and pour over the oyster-sweet chilli mixture, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink in the middle.
TIP: If your pan is getting crowded, cook in batches for the best results!
- Drain pickled carrot.
- Bring everything to the table.
- Build your own plate with garlic rice, Thai sticky sweet chilli chicken, baby broccoli, cucumber, pickled carrot, crushed peanuts and coriander. Enjoy!
