Sticky Chicken and Green Rice
with Pak Choi
Instructions
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.
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.
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.
4 Serve
Add the cooked rice and sesame oil to the pan and give everything a good mix up.
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 971 · Prot 64 · Carbs 78 · Fat 44
Dairy-Free
Ingredients
Chicken
Rice
Vegetables
Who deosn't love sticky chicken!
Cooking Time: 45 min
Cals 971 · Prot 64 · Carbs 78 · Fat 44
Dairy-Free
Instructions
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.
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.
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.
4 Serve
Add the cooked rice and sesame oil to the pan and give everything a good mix up.
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
Chicken
Rice
Vegetables
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