Sticky Chicken and Green Rice

with Pak Choi
Who deosn't love sticky chicken!
Cals 1136 · Prot 61 · Carbs 77 · Fat 66
Family-Friendly
Try Hello Chef Now
45 min
photo
Who deosn't love sticky chicken!
Cals 1136 · Prot 61 · Carbs 77 · Fat 66
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Skin-on, bone-in chicken thighs
600 Grams
Honey
15 Grams
Wholegrain mustard
22 Grams
Soy sauce
20 ML
Ketchup
20 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
350 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
Sesame oil
15 ML
Tamari
15 ML

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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 thighs. 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 Prep

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
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4 Fry

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the garlicgingerspring onion, tamari and pak choi and fry for 5 min or until the pak choi begins to soften
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5 Toss rice

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

Serve the chicken over the green rice and garnish with the sliced chilli (spicy!).

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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