What are the main ingredients in Sticky Vietnamese Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Sticky Vietnamese Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sticky Vietnamese Chicken?

ROAST THE GLAZED CHICKEN: Once the chicken has marinated, roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, baste with the rest of the marinade and return to the oven for the remaining cooking time. STICKY CHICKEN MARINADE: Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 1 tbsp of oil and half of the pickling liquid. Mix in the grated ginger and garlic, the juice of 2 lime wedges, and the chopped chilli to taste. Pat the chicken dry with some paper towel and place on a roasting tray. Pour over half of the marinade, toss to coat, and set aside to marinate for at least 10 minutes. PICKLE THE VEGGIES: Submerge the edamame beans in boiling water for 1-2 minutes until heated. Drain on completion and place in a bowl with the sliced radish and the remaining pickling liquid. Toss to coat and set aside to pickle. REAP YOUR REWARDS: Make a bed of zesty rice. Top with the sautéed spinach, pickled veggies, and glazed chicken. Spoon over any remaining marinade from the tray and garnish with any remaining lime zest and chilli to taste. Good work, Chef! FLUFFY JASMINE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff with a fork. Stir through the lime zest to taste, replace the lid, and set aside until serving. SAUTÉ THE SPINACH: When the chicken has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 1 lime wedge.

What should be prepared from my kitchen to make Sticky Vietnamese Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sticky Vietnamese Chicken

Free-range chicken pieces reach peak performance with a delectably sticky marinade: a blend of honey, chilli, lime, soy, ginger, and garlic. It’s full-spectrum flavour, completed by zesty jasmine rice and silky spinach.

Sticky Vietnamese Chicken

with jasmine rice, sautéed spinach & pickled edamame beans

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 50 minutes

Ingredients:

Chicken
Edamame Beans
Free-range Chicken Pieces
Fresh Chilli
Fresh Ginger
Garlic Clove
Jasmine Rice
Lime
Pickling Liquid
Radish
Salty Sauce
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

STICKY CHICKEN MARINADE
Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 2 tsp of oil and half of the pickling liquid. Mix in the grated ginger and garlic, the juice of 1 lime wedge, and the chopped chilli to taste. Pat the chicken dry with some paper towel and place on a roasting tray. Pour over half of the marinade, toss to coat, and set aside to marinate for at least 10 minutes.
PICKLE THE VEGGIES
Submerge the edamame beans in boiling water for 1-2 minutes until heated. Drain on completion and place in a bowl with the sliced radish and the remaining pickling liquid. Toss to coat and set aside to pickle.
ROAST THE GLAZED CHICKEN
Once the chicken has marinated, roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, baste with the rest of the marinade and return to the oven for the remaining cooking time.
FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff with a fork. Stir through the lime zest to taste, replace the lid, and set aside until serving.
SAUTÉ THE SPINACH
When the chicken has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 1 lime wedge.
REAP YOUR REWARDS
Make a bed of zesty rice. Top with the sautéed spinach, pickled veggies, and glazed chicken. Spoon over any remaining marinade from the tray and garnish with any remaining lime zest and chilli to taste. Good work, Chef!

Salty Sauce - 25ml
Pickling Liquid - 90ml
Garlic Clove - 1
Fresh Ginger - 15g
Fresh Chilli - 1
Free-Range Chicken Pieces - 2
Edamame Beans - 50g
Radish - 20g
Jasmine Rice - 100ml
Lime - 1
Spinach - 50g

Download the Recipe

Serves 2

STICKY CHICKEN MARINADE
Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 1 tbsp of oil and half of the pickling liquid. Mix in the grated ginger and garlic, the juice of 2 lime wedges, and the chopped chilli to taste. Pat the chicken dry with some paper towel and place on a roasting tray. Pour over half of the marinade, toss to coat, and set aside to marinate for at least 10 minutes.
PICKLE THE VEGGIES
Submerge the edamame beans in boiling water for 1-2 minutes until heated. Drain on completion and place in a bowl with the sliced radish and the remaining pickling liquid. Toss to coat and set aside to pickle.
ROAST THE GLAZED CHICKEN
Once the chicken has marinated, roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, baste with the rest of the marinade and return to the oven for the remaining cooking time.
FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff with a fork. Stir through the lime zest to taste, replace the lid, and set aside until serving.
SAUTÉ THE SPINACH
When the chicken has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 1 lime wedge.
REAP YOUR REWARDS
Make a bed of zesty rice. Top with the sautéed spinach, pickled veggies, and glazed chicken. Spoon over any remaining marinade from the tray and garnish with any remaining lime zest and chilli to taste. Good work, Chef!

Salty Sauce - 50ml
Pickling Liquid - 180ml
Garlic Clove - 2
Fresh Ginger - 30g
Fresh Chilli - 2
Free-Range Chicken Pieces - 4
Edamame Beans - 100g
Radish - 40g
Jasmine Rice - 200ml
Lime - 1
Spinach - 100g

Download the Recipe

Serves 3

STICKY CHICKEN MARINADE
Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 1 tbsp of oil and half of the pickling liquid. Mix in the grated ginger and garlic, the juice of 2 lime wedges, and the chopped chilli to taste. Pat the chicken dry with some paper towel and place on a roasting tray. Pour over half of the marinade, toss to coat, and set aside to marinate for at least 10 minutes.
PICKLE THE VEGGIES
Submerge the edamame beans in boiling water for 1-2 minutes until heated. Drain on completion and place in a bowl with the sliced radish and the remaining pickling liquid. Toss to coat and set aside to pickle.
ROAST THE GLAZED CHICKEN
Once the chicken has marinated, roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, baste with the rest of the marinade and return to the oven for the remaining cooking time.
FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff with a fork. Stir through the lime zest to taste, replace the lid, and set aside until serving.
SAUTÉ THE SPINACH
When the chicken has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 1 lime wedge.
REAP YOUR REWARDS
Make a bed of zesty rice. Top with the sautéed spinach, pickled veggies, and glazed chicken. Spoon over any remaining marinade from the tray and garnish with any remaining lime zest and chilli to taste. Good work, Chef!

Salty Sauce - 50ml
Pickling Liquid - 180ml
Garlic Clove - 2
Fresh Ginger - 30g
Fresh Chilli - 2
Free-Range Chicken Pieces - 4
Edamame Beans - 100g
Radish - 40g
Jasmine Rice - 200ml
Lime - 1
Spinach - 100g

Download the Recipe

Serves 4

STICKY CHICKEN MARINADE
Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 2 tbsp of oil and half of the pickling liquid. Mix in the grated ginger and garlic, the juice of 4 lime wedges, and the chopped chilli to taste. Pat the chicken dry with some paper towel and place on a roasting tray. Pour over half of the marinade, toss to coat, and set aside to marinate for at least 10 minutes.
PICKLE THE VEGGIES
Submerge the edamame beans in boiling water for 1-2 minutes until heated. Drain on completion and place in a bowl with the sliced radish and the remaining pickling liquid. Toss to coat and set aside to pickle.
ROAST THE GLAZED CHICKEN
Once the chicken has marinated, roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, baste with the rest of the marinade and return to the oven for the remaining cooking time.
FLUFFY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff with a fork. Stir through the lime zest to taste, replace the lid, and set aside until serving.
SAUTÉ THE SPINACH
When the chicken has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 5-6 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 2 lime wedges.
REAP YOUR REWARDS
Make a bed of zesty rice. Top with the sautéed spinach, pickled veggies, and glazed chicken. Spoon over any remaining marinade from the tray and garnish with any remaining lime zest and chilli to taste. Good work, Chef!