Sweet Chilli-Glazed Chicken
with Garlic Rice & Lemon-Ginger Veggies
- Wheat
- Gluten
- Soy
Ingredients
1 packet
Crushed Peanuts
1 packet
Green beans
320 g
Chicken Thigh
1 packet
Basmati Rice
1 packet
Sweet Chilli Sauce
1 packet
Ginger Paste
1
Carrot
1
Asian Greens
1
Lemon
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and 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!
• While the rice is cooking, combine sweet-soy seasoning, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until brown, 2 minutes each side. Transfer chicken to a lined oven tray.
• Top chicken with sweet chilli sauce, then bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, thinly slice carrot into half-moons. Trim and halve green beans. Cut lemon into wedges.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Stir-fry green beans and carrot until softened, 4-5 minutes. • Reduce heat to medium, then add ginger paste and cook until fragrant, 1-2 minutes. Stir through a generous squeeze of lemon juice. Season with salt and pepper.
TIP: The veggies will char slightly, this adds to the flavour!
• Slice sweet chilli-glazed chicken. • Divide garlic rice between bowls. Top with chicken and lemon-ginger veggies. Spoon over any juices from baking tray. • Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!
