Family Sticky Chicken
- Soy
- Gluten
- Fish
- May contain traces of allergens
Salty? Check. Sweet? Check. Delicious? Check! The combination of brown sugar, soy and garlic in this Sticky Chicken is finger lickin’ good. The colourful vegetable sticks and brown rice act as the perfect sponge (and chicken accompaniment) to mop up all of that tasty, sticky sauce. Before you know it, you’ll have finished your serve and will be licking the plate clean- we highly encourage this behaviour!
Ingredients
1.3 cup
brown rice
600 g
Chicken Breast Fillet
2
carrots
2 clove
garlic
1
birdseye chilli
200 g
green beans
1 bunch
spring onions
1
lime
Not included in your delivery
2.5 cup
water
1 tbs
vegetable oil
⅓ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
⅓ cup
brown sugar
2 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, cut the chicken breasts into 3 cm chunks. Julien the carrot, finely chop the chilli (deseeded), diagonally slice the spring onions, and trim and cut the green beans into thirds. Peel and crush the garlic and cut the lime into wedges.
Place the brown rice in a sieve and rinse under cold water until the water runs clear. Drain. Place in a medium saucepan with the water and bring to the boil. Reduce to a medium-low heat and cover with a lid. Cook for 25-30 minutes or until the water has been absorbed and the rice is tender.
Heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken breast and cook, turning, for 2-3 minutes or until browned. Add the carrot and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the birdseye chilli (add the seeds for more heat) and cook for 1 minute, or until fragrant. Add the salt-reduced soy sauce, stir to combine, season with black pepper and cover with a lid. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove the lid, add the brown sugar and green beans and stir to combine. Increase the heat to medium-high and cook, uncovered, for 3-4 minutes or until the sauce is thick and syrupy and the beans are tender. Stir through the fish sauce and half of the spring onions and remove from the heat.
To serve, divide the brown rice and chicken between serving plates. Garnish with the remaining spring onions and serve with lime wedges.
