Sticky Chicken with Brown Rice
This sticky chicken is finger lickin’ good fun, and an absolute weeknight winner. It takes no time at all to whip up, and 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 heartily encouraged!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
⅔ cup
brown rice
2 fillet
chicken thigh
1
carrot
1 clove
garlic
1
birdseye chilli
1 bag
green beans
1 bunch
spring onions
½
lime
Not included in your delivery
1.5 cup
water
2 tsp
vegetable oil
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
¼ cup
brown sugar
1 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, cut the chicken thighs into 3 cm chunks and the carrot (peeled) into 5 mm thick batons. Peel and crush the garlic. Deseed the chilli and finely chop. Trim the green beans and cut into thirds. Slice the spring onion on the diagonal 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 thighs 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 chilli (add the seeds for more heat) and cook for 1 minute, or until fragrant. Add the 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 Sticky Chicken between serving plates. Garnish with the remaining spring onions and serve with lime wedges.
