Sweet & Sticky Asian Chicken
with Coconut Rice & Garlic Veggie Stir-Fry- Molluscs
- May contain traces of allergens
There’s something seriously addictive about succulent chicken strips coated in this sweet and sticky sauce, which has a touch of zing from the addition of ginger. Just add fragrant coconut rice and tender veg for a meal that's sure to be a new favourite.
Ingredients
1 packet
basmati rice
1 clove
garlic
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
chicken breast strips
1 packet
coconut milk
1 bag
Asian Stir-Fry Mix
Not included in your delivery
olive oil
1 tbs
brown sugar
¾ cup
water (for the rice)
½ tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the coconut milk, water (for the rice) and a generous pinch of salt, then bring to the boil. • Add the basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 15 minutes, then remove the pan from the heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop garlic.
• In a medium bowl, combine ginger paste, the brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Season with salt and pepper. Toss to coat, then transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Add the ginger sauce mixture to the pan and cook until bubbling and reduced, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide coconut rice between bowls. Top with sweet and sticky Asian chicken and garlic veggie stir-fry. • Spoon over any extra sauce from the pan to serve. Enjoy!
