Sweet & Sticky Chicken
with Garlic-Ginger Rice & Lime-Sautéed Veg
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
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Green Beans
2
Garlic
330 g
Chicken Thigh
1
Capsicum
1 packet
Sweet Chilli Sauce
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ginger Paste
1
Lime
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
Preheat the oven to 240°C/220°C. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste and garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, combine the Southeast Asian spice blend, a drizzle of olive oil and a pinch of pepper in a medium bowl. Add the chicken thigh, turning to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer to a lined oven tray. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, thinly slice the carrot into half-moons. Trim and halve the green beans. Cut the capsicum into bite-sized chunks. Cut the lime into wedges.
Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. Cook the carrot, green beans and capsicum with a splash of water, tossing occasionally, until just softened, 5-6 minutes. Stir through a generous squeeze of lime juice. Season to taste, then transfer to a bowl. Cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the oyster sauce, sweet chilli sauce, and a splash of rice wine vinegar and water. Cook, stirring, until heated through, 2-3 minutes. Remove the pan from the heat. Add the baked chicken, turning to coat.
Slice the sweet and sticky chicken. Divide the garlic-ginger rice between plates. Top with the chicken and lime-sautéed veg. Spoon over any extra sauce from the pan and serve with any remaining lime wedges. Enjoy!
