30 Minutes

Korean Sticky Chicken with Asian Style Rice

Chicken thighs marinated in a mixture of ginger, garlic, soy sauce and honey roasted in the oven and served with a mixed vegetable brown rice salad dressed in an orange sesame soy sauce

 

How it's doneDirections

Step 1

  • Mix the marinade ingredients together.
  • Place the chicken in the marinade.
  • Refrigerate for at least two hours preferably overnight.

Step 2

  • Take the chicken out of the fridge.
  • Set the oven to 200C 400F or gas mark 6.
  • Line baking tray with greaseproof paper.
  • Place the chicken on the baking tray
  • Add a little water to stop the sauce burning place in the oven

Step 3

while the chicken is cooking
warm the precooked rice by following the instructions add to the bowl Leave to cool

Step 4

  • Zest the orange, squeeze the orange.
  • Mix the dressing ingredients together.

Step 5

15 Minutes

  • Peel and grate the carrots and shred the bok choy.
  • Wash and finely slice the spring onions.
  •  Wash and finely chop the fresh coriander.
  • Warm the peas in the microwave or in a pan of boiling water.
  • Add the salad ingredients to the rice.
  • Add the salad dressing set a side

Step 6

2 Minutes

10 minutes before the chicken is ready
Sprinkle with sesame seeds, return to the oven

 

Step 7

5 Minutes

  • When the chicken is cooked, remove from the oven.
  • To serve, place the salad mixture in individual bowls lay the chicken over the top

What you needIngredients

Servings 2
Utensils
  • rectangular pie dish
  • 1 chopping board
  • 1 large knife
  • 1 baking tray
  • 1 fish slice
  • 1 small bowl
  • lemon squeezer
  • grater
  • medium bowl
Chicken
  • 4 chicken thighs
  • 10 grams sesame seeds
  • 1 garlic clove
  • 2 cm fresh ginger
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp white wine vinegar
  • 2 tsp white wine
  • salt to taste
  • pepper to taste
Salad
  • 250 grams precook long grain brown rice
  • 1 carrot
  • 50 grams bok choy
  • 3 tbsp peas (frozen)
  • 3 spring onions
  • 1 tbsp fresh coriander
Dressing
  • 2 tsp olive oil
  • 2 cloves garlic
  • 1/2 orange
  • 1 tbsp soy sauce
  • 1tbsp sesame oil
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 1 tsp sesame seeds
  • salt to taste
  • black pepper to taste

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