Double Sticky Lemon-Chilli Chicken & Garlic Rice
with Stir-Fried Broccoli & Crispy Shallots
- Wheat
- Gluten
- Soy
- Milk
A saucy chicken and rice duo needs an extra large bowl because more is more for this meal! With a sweet chilli and soy sauce glaze, you’re going to need an A-team of veggies and juicy chicken to match it. Fluffy garlic-infused rice can help fill up the bowl and soak up all that sauce.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
640 g
Chicken Thigh
2 packet
Sweet Chilli Sauce
2
Garlic
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
1
Fresh Chilli
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
2
Broccoli
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1 tsp
brown sugar
Nutrition
You will need
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Chop broccoli (including stalk!) into small florets. Thinly slice fresh chilli (if using). • Cut chicken thigh into bite-sized chunks. • In a large bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli, tossing until tender, 6-7 minutes. Season to taste.
• Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Meanwhile, in a small bowl, combine tamarind paste (see ingredients), sweet chilli sauce and the brown sugar and soy sauce. TIP: Chicken is cooked through when it’s no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Reduce heat to medium-low, then add tamarind sauce mixture to chicken and cook until slightly reduced, 1-2 minutes.
• Divide garlic rice and stir-fried broccoli between bowls. Top with sticky sweet and sour tamarind chicken. • Garnish with crispy shallots and fresh chilli to serve. Enjoy!
