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Sticky Rice with Chicken
Sticky Rice with Chicken | Recipe
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Sticky Rice with Chicken | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • For the rice:

  • 150 g
    sticky rice
  • 1 piece
    ginger
  • 1 tbsp
    salt
  • For the chicken:

  • 1 tsp
    Chinese Allrounder
    Like Chinese five-spice, but better! £4.99 £83.17/kg Incl. 0% Tax, excl. shipping
  • 300 g
    chicken breast, inner fillet
  • 2 cloves
    garlic
  • 2 tbsp
    rice wine
  • 100 ml
    passata
  • 2 tbsp
    honey
  • 3 tbsp
    soy sauce
  • 5 tbsp
    cornflour
  • oil for frying
  • 1 tbsp
    your fave hot sauce
  • Other toppings:

  • 100 g
    cooked edamame
  • sesame seeds
  • 1
    spring onion

1
Place the rice in a bowl of water and soak for 30 minutes, changing the water three times. Peel and finely grate the ginger.


2
In the meantime, cut the chicken into bite-sized pieces. Peel and finely chop the garlic. Mix the chicken with the rice wine and marinate in the fridge for 30 minutes.


3
Place the rice in a steamer basket with the ginger and 170 g water and steam for 30 minutes. Then season with salt.


4
Wash the spring onions and cut into fine rings.


5
Pour the passata, honey, soy sauce and hot sauce into a pan and simmer for 10 minutes to reduce.


6
Heat the oil in a pan to 180°C for frying. Dip the chicken in the cornflour and fry for 3 minutes until golden brown. Drain and add to the reduced sauce.


7
Divide the sticky rice between 2 bowls and arrange the chicken on top. Top with edamame, sesame seeds and spring onions.

Nutritional information: (Per person)

Calories
730
kcal

Carbohydrates
101
g

Protein
51
g

Fat
17
g

Method

1
Place the rice in a bowl of water and soak for 30 minutes, changing the water three times. Peel and finely grate the ginger.


2
In the meantime, cut the chicken into bite-sized pieces. Peel and finely chop the garlic. Mix the chicken with the rice wine and marinate in the fridge for 30 minutes.


3
Place the rice in a steamer basket with the ginger and 170 g water and steam for 30 minutes. Then season with salt.


4
Wash the spring onions and cut into fine rings.


5
Pour the passata, honey, soy sauce and hot sauce into a pan and simmer for 10 minutes to reduce.


6
Heat the oil in a pan to 180°C for frying. Dip the chicken in the cornflour and fry for 3 minutes until golden brown. Drain and add to the reduced sauce.


7
Divide the sticky rice between 2 bowls and arrange the chicken on top. Top with edamame, sesame seeds and spring onions.

Nutritional information: (Per person)

Calories
730
kcal

Carbohydrates
101
g

Protein
51
g

Fat
17
g

Sticky rice with chicken

Try our sticky rice with deliciously spicy chicken pieces. It makes for a relaxed dinner à deux, and any leftovers are perfect to take to the office for lunch. The Asian-inspired honey-soy glaze on the chicken is seriously tasty, with our Chinese Allrounder taking the flavours to the next level. Simple, delicious and satisfying.

 

Asian Spice Set

Love a bit of spice in your meals? Turn up the heat in your kitchen with our Asian Spice Set. It’s packed with our favourites like Tikka Masala, Chicken Curry Seasoning and Thai Allrounder. They are perfect for those who enjoy a good curry or spicy soup, adding Asian-inspired flavours to all sorts of dishes.

Ingredients

Persons
  • For the rice:

  • 150 g
    sticky rice
  • 1 piece
    ginger
  • 1 tbsp
    salt
  • For the chicken:

  • 1 tsp
    Chinese Allrounder
    Like Chinese five-spice, but better! £4.99 £83.17/kg Incl. 0% Tax, excl. shipping
  • 300 g
    chicken breast, inner fillet
  • 2 cloves
    garlic
  • 2 tbsp
    rice wine
  • 100 ml
    passata
  • 2 tbsp
    honey
  • 3 tbsp
    soy sauce
  • 5 tbsp
    cornflour
  • oil for frying
  • 1 tbsp
    your fave hot sauce
  • Other toppings:

  • 100 g
    cooked edamame
  • sesame seeds
  • 1
    spring onion
Recipe

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