Sticky Plum Sauce Chicken
with Fried Rice & Japanese-Style Greens
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- Eggs
- Milk
- Traces of Cashew
- Walnut
- Almond
- Macadamia
- May contain traces of allergens
Ingredients
1
half chicken
1
garlic & herb seasoning
1
plum sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1
ginger paste
1
baby broccoli
1
Pea Pods
1
spring onion
1
garlic paste
1
microwavable basmati rice
(Contains: Soy)
1
chilli flakes
Not included in your delivery
olive oil
egg
(Contains: Eggs)
1
soy sauce mix
(Contains: Gluten, Wheat, Soy)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a large bowl, combine half chicken, garlic & herb seasoning and a drizzle of olive oil. • In a small bowl, combine plum sauce, oyster sauce and ginger paste. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Sear chicken, skin side down first, until browned, 4-5 minutes each side. • Transfer chicken to lined oven tray and roast until almost cooked through, 20-25 minutes. • Pour over sticky plum sauce and roast for another 5-10 minutes, until cooked through. Set aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, trim and halve baby broccoli. Trim pea pods. Thinly slice spring onion.
• When chicken has 10 minutes of cook time remaining, wipe out pan and return to medium high heat with a drizzle of olive oil. • Cook baby broccoli, until softened, 3-4 minutes. • Add pea pods and cook, until tender, 2-3 minutes. Transfer to a serving bowl. • Add Japanese dressing and toss to combine. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Add spring onion, then crack egg into the pan and scramble until cooked through, 1 minute. • Season with salt and pepper. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic paste, until fragrant, 1 minute. • Squeeze microwaveable basmati rice packet to loosen rice. Add rice and soy sauce mix and cook, until warmed through, 2-3 minutes. • Remove from heat and return scrambled egg to pan, tossing to combine. Season with salt and pepper.
• Carve chicken in half and pour over any resting juices. • Bring sticky plum sauce chicken, fried rice and Japanese-style greens to the table. • Top rice with a pinch of chilli flakes to serve. Enjoy!
