Some amazing Asian flavours will decorate your dinner table tonight, Chef! Steaming basmati rice is loaded with a colourful medly of carrot, peas & fresh coriander. This forms the savoury bed for the crispy chicken coated in a glistening sticky sauce, featuring oyster sauce and a South African favourite, Mrs Balls Chutney. Dotted with sesame seeds and drizzled with zesty lemon juice.
Serving guide
Choose your portion size.
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT THE Chicken
Pat the Chicken dry with paper towel and cut it into bite-sized pieces. Add the chicken to the bowl with the flour & onion powder and toss to combine.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Fry the Carrot until it's softened slightly and begins to char, 6-8 minutes (shifting occasionally). Add the cooked rice, the peas and ½ the chives, and fry for 2-3 minutes. Remove from the heat and cover with a lid to keep warm.
STICKY SAUCE & SEEDS
Place another pan over high heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side (shifting occasionally). Add the sticky sauce, and 30ml [60ml]|#7DA0D7 of water. Let the sauce warm through, being careful not to reduce it too much. Remove from the heat and stir through ½ the sesame seeds.
JUST LOOK AT THAT!
Plate up the loaded rice, topped with the sticky Chicken. Garnish with the remaining chives and sesame seeds. Drizzle over some lemon juice (to taste). Yum, Chef, dinner is ready!
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT THE Chicken
Pat the Chicken dry with paper towel and cut it into bite-sized pieces. Add the chicken to the bowl with the flour & onion powder and toss to combine.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Fry the Carrot until it's softened slightly and begins to char, 6-8 minutes (shifting occasionally). Add the cooked rice, the peas and ½ the chives, and fry for 2-3 minutes. Remove from the heat and cover with a lid to keep warm.
STICKY SAUCE & SEEDS
Place another pan over high heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side (shifting occasionally). Add the sticky sauce, and 30ml [60ml]|#7DA0D7 of water. Let the sauce warm through, being careful not to reduce it too much. Remove from the heat and stir through ½ the sesame seeds.
JUST LOOK AT THAT!
Plate up the loaded rice, topped with the sticky Chicken. Garnish with the remaining chives and sesame seeds. Drizzle over some lemon juice (to taste). Yum, Chef, dinner is ready!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT THE Chicken
Pat the Chicken dry with paper towel and cut it into bite-sized pieces. Add the chicken to the bowl with the flour & onion powder and toss to combine.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Fry the Carrot until it's softened slightly and begins to char, 8-10 minutes (shifting occasionally). Add the cooked rice, the peas and ½ the chives, and fry for 2-3 minutes. Remove from the heat and cover with a lid to keep warm.
STICKY SAUCE & SEEDS
Place another pan over high heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side (shifting occasionally). Add the sticky sauce, and 90ml [125ml]|#7DA0D7 of water. Let the sauce warm through, being careful not to reduce it too much. Remove from the heat and stir through ½ the sesame seeds.
JUST LOOK AT THAT!
Plate up the loaded rice, topped with the sticky Chicken. Garnish with the remaining chives and sesame seeds. Drizzle over some lemon juice (to taste). Yum, Chef, dinner is ready!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT THE Chicken
Pat the Chicken dry with paper towel and cut it into bite-sized pieces. Add the chicken to the bowl with the flour & onion powder and toss to combine.
LOAD WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. Fry the Carrot until it's softened slightly and begins to char, 8-10 minutes (shifting occasionally). Add the cooked rice, the peas and ½ the chives, and fry for 2-3 minutes. Remove from the heat and cover with a lid to keep warm.
STICKY SAUCE & SEEDS
Place another pan over high heat with a drizzle of oil. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side (shifting occasionally). Add the sticky sauce, and 90ml [125ml]|#7DA0D7 of water. Let the sauce warm through, being careful not to reduce it too much. Remove from the heat and stir through ½ the sesame seeds.
JUST LOOK AT THAT!
Plate up the loaded rice, topped with the sticky Chicken. Garnish with the remaining chives and sesame seeds. Drizzle over some lemon juice (to taste). Yum, Chef, dinner is ready!
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Frequently Asked Questions
What is the preparation time for Sticky Sesame Chicken?
The preparation time for Sticky Sesame Chicken with basmati rice is between 30 and 45 minutes.
What is the total time required to make Sticky Sesame Chicken with basmati rice?
The total time required to make Sticky Sesame Chicken with basmati rice is between 35 and 50 minutes.
How many servings does Sticky Sesame Chicken provide?
4 servings
What are the main ingredients in Sticky Sesame Chicken?
Carrot, Chicken, Flour & Onion Powder, Free-range Chicken Mini Fillets, Fresh Chives, Lemon Juice, Peas, Sticky Sauce, White Basmati Rice, White Sesame Seeds
What is the nutritional information of Sticky Sesame Chicken?
Calories: 728, Carbs: 116 grams, Fat: grams, Protein: 51 grams, Sugar: 21.9 grams, Salt: 1124 grams
How do I prepare Sticky Sesame Chicken?
JUST LOOK AT THAT!: Plate up the loaded rice, topped with the sticky chicken. Garnish with the remaining chives and sesame seeds. Drizzle over some lemon juice (to taste). Yum, Chef, dinner is ready! STICKY SAUCE & SEEDS: Place another pan over high heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side (shifting occasionally). Add the sticky sauce, and 30ml [60ml]|#7DA0D7 of water. Let the sauce warm through, being careful not to reduce it too much. Remove from the heat and stir through ½ the sesame seeds. LOAD WITH FLAVOUR: Return the pan to medium heat with a drizzle of oil. Fry the carrot until it's softened slightly and begins to char, 6-8 minutes (shifting occasionally). Add the cooked rice, the peas and ½ the chives, and fry for 2-3 minutes. Remove from the heat and cover with a lid to keep warm. COAT THE CHICKEN: Pat the chicken dry with paper towel and cut it into bite-sized pieces. Add the chicken to the bowl with the flour & onion powder and toss to combine. TOASTED SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Sticky Sesame Chicken?
Carrot, Chicken, Flour & Onion Powder, Free-range Chicken Mini Fillets, Fresh Chives, Lemon Juice, Peas, Sticky Sauce, White Basmati Rice, White Sesame Seeds
How many calories does Sticky Sesame Chicken have?
728 calories
How much fat content does Sticky Sesame Chicken have?
grams