Chinese Sticky Chicken and Rice
with Pak Choi
Who doesn't love sticky chicken!
Cals 842 · Prot 71 · Carbs 102 · Fat 20
Global Eats
45 min
Who doesn't love sticky chicken!
Cals 842 · Prot 71 · Carbs 102 · Fat 20
Global Eats
Ingredients
Chicken
Skin-on, bone-in chicken thighs
600 Grams
Honey
15 Grams
Hoisin sauce
3*9*10*
60 Grams
Soy sauce
9*10*11*
20 ML
Ketchup
16 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Vegetables
Garlic cloves
2 Piece
Ginger
30 Grams
Spring onion
40 Grams
Large red chilli
1 Piece
Baby pak choi
3 Piece
Vegetable oil
1 Tbsp
Tamari
9*
15 ML
Sesame oil
3*9*
15 ML
Allergens
*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3524 / 842 |
| Fats (g) | 20.4 |
| of which saturated (g) | 5 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 22 |
| Fibers (g) | 4.5 |
| Proteins (g) | 71 |
| Salt (g) | 5.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast chicken
- Preheat the oven to 220°C/200°C.
- In a bowl, combine the honey, mustard, soy sauce and ketchup.
- Using a sharp knife, slit the skin on the chicken thighs.
- Place them in a roasting dish and pour the marinade over them.
- Roast for 30-35 min or until crispy, sticky and cooked through.
2 Cook rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until step 5.
3 Prep
- Meanwhile, peel and mince the garlic.
- Peel and finely grate the ginger.
- Trim and chop the spring onion.
- Finely slice the red chilli.
- Trim and roughly chop the pak choi.
Tip! Use a teaspoon to peel the ginger.
4 Fry
- Heat a non-stick pan over medium heat with a drizzle of vegetable oil.
- Once hot, fry the garlic, ginger, spring onion, tamari and pak choi for 5 min or until the pak choi begins to soften.
5 Toss rice
- Add the cooked rice to the pan and give everything a good mix up.
- Remove the pan from the heat and add the sesame oil.
6 Serve
- Serve the Chinese Sticky Chicken over warm Rice with Pak Choi.
- Garnish with the sliced chilli (spicy!).
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