Sticky Chinese Chicken Stir-Fry
with Brown Rice
This sticky chicken is finger lickin’ good fun, and an absolute weeknight winner. The crafty combination of brown sugar, soy sauce and birdseye chilli will transform your tender chicken into sticky morsels bursting with flavour. Licking the plate clean is highly encouraged!
Always refer to the product label for the most accurate ingredient and allergen information.
¾ cup
brown rice
(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 packet
free range chicken thighs
2
carrot
1 clove
garlic
1
birdseye chilli
1 packet
green beans
1 bunch
spring onions
1
lime
Not included in your delivery
3 cup
water
olive oil
¼ cup
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)3 tbs
brown sugar
1 tsp
fish sauce
(ContainsFish)
Rinse the brown rice well. Bring the rice and the water (check the ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.
Cut the free-range chicken thigh into 3 cm chunks. Slice the carrot (unpeeled) into 5 mm thick batons. Peel and crush the garlic. Deseed and finely chop the birdseye chilli (if using). TIP: These small red chillis are very, very hot (hotter than a long red chilli)! Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken 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 (if using) and cook for 1 minute, or until fragrant. Stir in the soy sauce, season with a pinch of pepper and cover with a lid. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
While the chicken is cooking, trim the ends of the green beans and cut into thirds. Finely slice the spring onion. Slice the lime into wedges.
Add the brown sugar and green beans to the pan with the chicken 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 ½ of the spring onion and remove from the heat.
Divide the brown rice and the sticky chicken between plates. Sprinkle over the remaining spring onion and serve with the lime wedges on the side.