Sticky chicken with jasmine rice

Sticky chicken with jasmine rice
  • Serves icon Serves 2
  • Time icon Hands-on time 40 min, plus 20 minutes marinating time

Add flair to your midweek meals with this sweet sticky chicken recipe with jasmine rice.

Nutrition: per serving

Calories
584kcals
Fat
15.6g (5.8g saturated)
Protein
43.6g
Carbohydrates
60.8g (4.6g sugars)
Fibre
0.9g
Salt
3g
Calories
584kcals
Fat
15.6g (5.8g saturated)
Protein
43.6g
Carbohydrates
60.8g (4.6g sugars)
Fibre
0.9g
Salt
3g

Ingredients

  • 1 diced red chilli
  • 2 sliced garlic cloves
  • ½ tbsp of honey
  • 2 tbsp soy sauce
  • 2 chicken breasts
  • 150g jasmine rice
  • 1-2 tbsp creamed coconut
  • 1 tbsp toasted sesame oil
  • Spring onions, sliced
  • Toasted sesame seeds
  • Fresh coriander, roughly chopped
  • Lime wedges, to serve

Method

  1. Mix the chilli, garlic, honey and soy sauce, then use to marinate the chicken breasts for 20 minutes.
  2. Cook the jasmine rice until tender, drain, then stir in the creamed coconut.
  3. Heat the sesame oil over a medium heat in a griddle pan.
  4. Cook the chicken (reserving the marinade) for 6 minutes on each side. Add the marinade and bubble for 2 minutes.
  5. Slice the chicken, garnish with spring onions, sesame seeds and coriander, then serve with the rice and lime wedges.

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