Just for two.

Sticky Chinese Chicken

Time: 30 minutes

Serves 2

Here’s a recipe for Sticky Chinese Chicken with basmati rice:

Ingredients

  • 140g basmati rice 
  • 2 chicken breasts (roughly 280g)
  • 1/2 tbsp frozen garlic
  • 1/2 tbsp frozen ginger
  • 1/2 tsp frozen chilli 
  • 40g honey
  • 25ml soy sauce
  • Chopped coriander (optional to serve)

For the chicken coating:

  • Cornflour 50-60g
  • 1 tsp Cinnamon
  • 1 tbsp five-spice
  • 1 tsp Aromat
  • 1 tsp Dried rosemary
  • Salt and pepper

Instructions

  1. Rinse 140g of rice under cold water, then add 280ml of water (2:1 ratio of water to rice) and cook for 10 minutes. Turn the heat off and steam for an additional 10 minutes.
  2. Pound the chicken breasts until both pieces are roughly the same thickness, roughly 2cm thick.
  3. In a resealable bag, combine 50-60g of cornflour with the cinnamon, five-spice, aromat, rosemary, salt and pepper  Shake well to mix everything together.
  4. In a small bowl, mix 40g of honey with 25ml of soy sauce, set aside. 
  5. Add the chicken to the bag with the seasoning mix. Seal the bag and shake it until the chicken is evenly coated in the flour and spices.
  6. Cover the bottom of a large pan with oil over medium-high heat. Add the coated chicken pieces, lower the pan to medium and cook for about 6-8 minutes on each side, or until dark golden brown and cooked through.
  7. Remove the chicken from the pan and place on some kitchen roll.
  8. In a new or wiped clean pan on low heat, add a little oil and sauté ½ tbsp of frozen garlic, ½ tbsp of frozen ginger, and ½ tsp of frozen chilli for 1-2 minutes or until fragrant. Then pour the honey-soy sauce mixture and heat for 1 minute. Add the chicken and flip to coat
  9. Fluff the rice and add to a bowl, then top with the sticky chicken breasts sliced. Garnish with freshly chopped coriander.