topBanner
Sweet and Sticky Chicken

Sweet and Sticky Chicken

with Brown Rice

Read more

This sticky chicken is finger lickin’ good fun, and an absolute weeknight winner. It takes no time at all to whip up, and the combination of fish sauce and brown sugar transforms your tender chicken into sticky morsels bursting with flavour. Licking the plate clean is heartily encouraged!

Tags:Dairy free
Allergens:Seafood/Fruit de MerFish/Poisson

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

1.5 cup

Brown Rice

227 g

Carrot

340 g

Napa Cabbage, shredded

1 unit

Red Chili Pepper

1 unit

Lime

3 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

4 clove

Garlic

3 tbsp

Brown Sugar

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2414 kJ
Calories577 kcal
Fat11 g
Saturated Fat0 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber8 g
Protein43 g
Cholesterol0 mg
Sodium1243 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Cook the rice: Rinse the brown rice under cold tap water until the water runs clear. Combine the rice with 31/2 cups salted water in a medium pot and bring it to a boil, then reduce heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. (Drain any remaining excess liquid.)

2

Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Finely chop the chili, if using. Cut the lime into wedges.

3

Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the carrots, cabbage and garlic. Cook, stirring often, until the cabbage is just tender-crisp, 1-2 min. Transfer to a medium bowl.

4

Cook the chicken: Add another drizzle of oil to the pan, then the chicken. Cook, turning pieces occasionally, until the chicken is browned on all sides, 2-3 min. Add the fish sauce and brown sugar. Cook until the sauce is sticky and coats the chicken. Stir the veggies back into the pan.

5

Finish and serve: Divide the rice and sweet and sticky chicken between plates. Squeeze a wedge of lime overtop and sprinkle with as much chili as you like, if desired. Enjoy!