Sweet and Sticky Chicken
with Brown Rice
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Haut de cuisse de poulet
1.5 tasse(s)
Riz brun
227 g
Carotte
340 g
Chou napa
1 pièce(s)
Piment
1 pièce(s)
Lime
3 cs
Sauce de poisson
(Contient Anchois)
4 gousse(s)
Ail
3 cs
Cassonade
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.)
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Finely chop the chili, if using. Cut the lime into wedges.
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.
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.
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!