Double Sticky & Sweet Popcorn Chicken
with Garlic Rice & Sesame Veggies- Sesame
- Molluscs
- Soy
- May contain traces of allergens
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of sweet and a zap of salty and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to absorb the sauces and sesame veggies. It’s bound to be a pop-ular dish (okay we’re done now)
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
1 packet
Jasmine rice
1 packet
Cornflour
640 g
Chicken Breast
1
Baby Broccoli
1 sachet
Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 sachet
Seasoning Blend
1
Capsicum
Nutrition Values
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 water (for the rice) and a generous pinch of salt, then 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice carrot into half-moons. Halve thick stalks of baby broccoli lengthways. Cut chicken breast into 2cm chunks. • In a large bowl, combine cornflour (see ingredients) and seasoning blend (see ingredients). Add chicken and toss to coat. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). Set aside. Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and baby broccoli, until tender, 4-6 minutes. • Stir through sesame seeds, baby leaves and the remaining garlic until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to low, then add oyster sauce mixture and return cooked chicken to the pan, tossing, until combined and slightly thickened, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sticky and sweet popcorn chicken and sesame veggies to serve. Enjoy!
