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Sweet & Spicy Chicken.
The speediest, tastiest mid-week meal that packs a punch and always hits the spot in less than 30 minutes.
Key Ingredients.
2 PortionsMakes
15 MinutesPrep Time
25 MinutesCook Time
IngredientsInstructions
140g Rice1 Tbsp Salt4 Spring Onions1 Tbsp Minced/grated Ginger2 Garlic Cloves3 Tbsp Light Soy1 Tbsp Dark Soy
2 Tbsp Brown Sugar1 Tsp Sesame Oil1.5 Tbsp Sriracha1 Tsp Vinegar350g Boneless, skinless Chicken Thighs1 Tbsp Oil2 Tbsp Toasted Sesame Seeds
1
Begin by bringing a medium pot of water to a boil, once the water is at a rapid boil, season it with 1 tbsp salt and drop the rice in. Set a timer for 10mins.
2
In the meantime, slice your spring onions and set aside.
3
Grate or mince your ginger and garlic into a small bowl, then add the light soy sauce, dark soy sauce, brown sugar, sesame oil, sriracha, and vinegar. Give it all a quick mix.
4
Prep your chicken by cubing it into small, bite-sized pieces.
5
By this time, the timer for your rice should have gone off. Once it does, immediately drain the rice over a sieve and return it to the pot. Cover with a tight lid and allow to sit, off-heat and undisturbed, for 10mins.
6
Place a pan over medium-high heat and allow it to come up to temperature. Add your 1tbsp of oil, heat it up for a minute, then add your chicken and spread it out. Cook for five minutes, only stirring once or twice, allowing the pieces to brown. Pour the sauce in, followed by 50ml of water and reduce until thick and glossy. Stir most of the spring onions and sesame through the chicken, leaving some for garnish.
7
Serve over the steaming fluffy rice, and top with the reserved spring onions and sesame seeds.
