Sweet and Sticky Chicken
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Sweet and Sticky Chicken

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!

Tags:
Lactose Free
Allergens:
Anchovies/Anchois

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Chicken Thighs

1.5 cup

Brown Rice

227 g

Carrot

340 g

Napa Cabbage, shredded

1 unit

Chili Pepper

1 unit

Lime

3 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

4 clove

Garlic

3 tbsp

Brown Sugar

Not included in your delivery

unit

Oil*

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Nutrition Values

/ per serving
Calories577 kcal
Energy (kJ)2414 kJ
Fat11 g
Saturated Fat0 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber8 g
Protein43 g
Cholesterol0 mg
Sodium1243 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Large Pan

Instructions

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.)

Mince the garlic and chili
2

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
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.

Mix the veggies with the chicken
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!