Sticky Filipino Grilled Chicken
with Fresh Mango Salad and Rice- Soy
- Sulphites
- Wheat
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken breasts • Mango • Jasmine rice • Roma tomato • Cucumber • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Rice vinegar (rice vinegar, sugar, salt) • Brown sugar • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Mini Cucumber
1 unit(s)
Mango
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Ketchup
(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Tomato
227 g
Microwaveable Rice
Not included in your delivery
1 tbsp
Butter*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- To a small pot, add brown sugar, half the soy sauce, and 1 tbsp (2 tbsp) butter. Cook over medium-low for 2-3 min, stirring often, until butter melts and sugar dissolves.
- Remove from heat. Stir in ketchup and half the vinegar. (NOTE: This is your glaze!)
- Reserve half the glaze in a small bowl.
- Pat chicken dry with paper towels.
- Season with pepper and half the garlic salt (use all for 4 servings).
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumbers.
- Halve tomatoes lengthwise, then cut into 1/4-inch thick half-moons.
- To a large bowl, add mango, cucumbers, tomatoes, remaining soy sauce and remaining vinegar. Season with salt and pepper. Toss to coat.
- Gather chicken, small pot of glaze and a clean plate and head out to the grill!
- Add pork to the grill. Close lid and grill for 6-8 min until lightly charred. Flip chicken. Brush glaze over top. Close lid and grill for 6-8 min, until cooked through.**
- Let chicken rest for 2-3 min.
- Massage the pouch of rice to separate grains.
- Tear open package and heat rice in the microwave for 2 min. (NOTE: If you don’t have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
- Fluff rice with a fork, then stir in half the crispy shallots and any chicken resting juices.
- Thinly slice chicken.
- Divide rice, chicken and mango salad between plates.
- Spoon reserved glaze (from step 1) over chicken.
- Sprinkle remaining crispy shallots over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook pork chops. Increase grill time to 6-8 min per side.**
