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Sticky Rice with Chicken

Sticky Rice with Chicken | Recipe

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Sticky Rice with Chicken | Recipe

Name: Sticky Rice with Chicken
Prep time: 45 min
Cook time: 30 min
Yield: 2 Personen
Ingredients: 150 g sticky rice; 1 piece ginger; 1 tbsp salt; 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; 1 tsp JS Chinese Allrounder; oil for frying; 1 tbsp your fave hot sauce; 100 g cooked edamame; sesame seeds; 1 spring onion

Just Spices

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

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
Discover more products
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

Method

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

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.

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

Wash the spring onions and cut into fine rings.

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

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.

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

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

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.

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

Wash the spring onions and cut into fine rings.

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

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.

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
Discover more products
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