Sticky Chicken and Green Rice

with Pak Choi

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Instructions

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1 Cook 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 legs. Place them in a roasting dish and pour the marinade over them. Roast in the oven for 30-35 min or until crispy and sticky.

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2 Cook rice

Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until step 4.

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3 Fry vegetables

Meanwhile, peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Trim and chop the spring onion. Finely slice the red chilli. Trim and roughly chop the pak choi. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the garlic, ginger, spring onion and pak choi and fry for 4 min.

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4 Serve

Add the cooked rice and sesame oil to the pan and give everything a good mix up. 

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5 Serve

Serve the chicken over the green rice and garnish with the sliced chilli.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

To check if the chicken is cooked, insert a knife in the meat - if the juices run clear it's ready!

Who deosn't love sticky chicken!

Cooking Time: 45 min

Cals 776 · Prot 75.4 · Carbs 98.9 · Fat 9.2

Ingredients

Number of people

Chicken

Chicken leg 600.00 Grams
Honey 10.00 Grams
Grainy mustard 20.00 Grams
Soy sauce 20.00 ML
Ketchup 20.00 Grams

Rice

Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

Vegetables

Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Spring onion 50.00 Grams
Red chilli large 1.00 Pieces
Baby pak choi 4.00 Grams
Vegetable oil 1.00 Tbsp
Sesame oil 20.00 ML

Who deosn't love sticky chicken!

Cooking Time: 45 min

Cals 776 · Prot 75.4 · Carbs 98.9 · Fat 9.2

Instructions

photo

1 Cook 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 legs. Place them in a roasting dish and pour the marinade over them. Roast in the oven for 30-35 min or until crispy and sticky.

photo

2 Cook rice

Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until step 4.

photo

3 Fry vegetables

Meanwhile, peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Trim and chop the spring onion. Finely slice the red chilli. Trim and roughly chop the pak choi. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the garlic, ginger, spring onion and pak choi and fry for 4 min.

photo

4 Serve

Add the cooked rice and sesame oil to the pan and give everything a good mix up. 

photo

5 Serve

Serve the chicken over the green rice and garnish with the sliced chilli.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

To check if the chicken is cooked, insert a knife in the meat - if the juices run clear it's ready!

Ingredients

Number of people

Chicken

Chicken leg 600.00 Grams
Honey 10.00 Grams
Grainy mustard 20.00 Grams
Soy sauce 20.00 ML
Ketchup 20.00 Grams

Rice

Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

Vegetables

Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Spring onion 50.00 Grams
Red chilli large 1.00 Pieces
Baby pak choi 4.00 Grams
Vegetable oil 1.00 Tbsp
Sesame oil 20.00 ML
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