Sticky Popcorn Chicken & Garlic Rice
with Sesame Veggies- Milk
- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of sweet and a zap of salty and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to absorb the sauces and sesame veggies. It’s bound to be a pop-ular dish (okay we’re done now). *This recipe is under 650kcal per serving.*
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken breast
½ sachet
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 bag
Broccoli & Carrot Mix
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Gluten, Soy;)
2 tbs
honey
1 tbs
water (for the sauce)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Cut chicken thigh into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and a generous pinch of salt and pepper. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce).
TIP: The rice will finish cooking in its own steam, so don't peek!
• Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and a generous pinch of salt and pepper. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce).
Little cooks: Take charge by combining the sauces!
• Return pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked though (when no longer pink inside), 5-6 minutes. • Reduce heat to low, add sauce mixture and return cooked chicken to the pan, tossing until slightly thickened, 1-2 minutes.
• Return pan to high heat with a generous drizzle of olive oil. • When oil is hot, cook chicken in batches, tossing, until browned and cooked though (when no longer pink inside), 5-6 minutes.
