Spruce up your evening with this chicken breast sensation, basted with NOMU Oriental Rub. Add to that a sticky lime and hoisin sauce, fresh plum, and pickled cucumber, and you have a tangy taste triumph!
Sticky Plum Chicken
Sticky Plum Chicken
with hoisin sauce, fresh coriander & jasmine rice
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Garlic Clove
- Hoisin Sauce
- Jasmine Rice
- Lime
- NOMU Oriental Rub
- Pak Choi
- Plum
- Rice Wine Vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter
ZESTY 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 most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary, fluff up with a fork, and toss through the lime zest to taste.
PICKLED CUCUMBER & PAK CHOI PREP
Place the rice wine vinegar and 2 tbsp of water in a bowl. Combine with 1 tsp of a sweetener of choice until dissolved. Toss through the sliced cucumber and set aside to pickle until serving. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately from the leaves.
TOAST THE SESAMES
Place a pan that has a lid over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ORIENT-INSPIRED CHICKEN
Pat the chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the breast on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes or until cooked through. During the final minute, remove the lid and baste with a knob of butter and the Oriental Rub to taste. Remove from the pan, cover, and allow to rest for 5 minutes before slicing.
TANGY, STICKY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting frequently. Add the grated garlic and sauté for another minute until fragrant. Add the pak choi leaves and a small splash of water. Simmer for 1-2 minutes until the leaves wilt and the water evaporates. Stir in the hoisin sauce and the juice of 1 lime wedge. Simmer for 1-2 minutes until heated through, stirring occasionally. Drain the pickled cucumber – lose or reuse the pickling liquid as you wish!
EAST-ASIAN-STYLE DINING
Make a bed of jasmine rice and spoon over some sticky pak choi sauce. Top with the sliced chicken, pickled cucumber, and fresh plum wedges. Garnish with the coriander leaves, toasted sesame seeds, and a lime wedge. Super-duper, Chef!
Jasmine Rice - 100ml
Lime - 1
Rice Wine Vinegar - 25ml
Cucumber - 50g
Pak Choi - 100g
White Sesame Seeds - 5ml
Free-Range Chicken Breast - 1
NOMU Oriental Rub - 5ml
Garlic Clove - 1
Hoisin Sauce - 50ml
Plum - 1
Fresh Coriander - 4g
ZESTY 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 most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary, fluff up with a fork, and toss through the lime zest to taste.
PICKLED CUCUMBER & PAK CHOI PREP
Place the rice wine vinegar and 50ml of water in a bowl. Combine with 2 tsp of a sweetener of choice until dissolved. Toss through the sliced cucumber and set aside to pickle until serving. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately from the leaves.
TOAST THE SESAMES
Place a pan that has a lid over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ORIENT-INSPIRED CHICKEN
Pat the chicken breasts dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the breasts on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes or until cooked through. During the final minute, remove the lid and baste with a knob of butter and the Oriental Rub to taste. Remove from the pan, cover, and allow to rest for 5 minutes before slicing.
TANGY, STICKY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting frequently. Add the grated garlic and sauté for another minute until fragrant. Add the pak choi leaves and a small splash of water. Simmer for 1-2 minutes until the leaves wilt and the water evaporates. Stir in the hoisin sauce and the juice of 2 lime wedges. Simmer for 1-2 minutes until heated through, stirring occasionally. Drain the pickled cucumber – lose or reuse the pickling liquid as you wish!
EAST-ASIAN-STYLE DINING
Make a bed of jasmine rice and spoon over some sticky pak choi sauce. Top with the sliced chicken, pickled cucumber, and fresh plum wedges. Garnish with the coriander leaves, toasted sesame seeds, and a lime wedge. Super-duper, Chef!
Jasmine Rice - 200ml
Lime - 1
Rice Wine Vinegar - 50ml
Cucumber - 100g
Pak Choi - 200g
White Sesame Seeds - 10ml
Free-Range Chicken Breasts - 2
NOMU Oriental Rub - 10ml
Garlic Clove - 2
Hoisin Sauce - 100ml
Plum - 1
Fresh Coriander - 8g
ZESTY 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 most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary, fluff up with a fork, and toss through the lime zest to taste.
PICKLED CUCUMBER & PAK CHOI PREP
Place the rice wine vinegar and 50ml of water in a bowl. Combine with 2 tsp of a sweetener of choice until dissolved. Toss through the sliced cucumber and set aside to pickle until serving. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately from the leaves.
TOAST THE SESAMES
Place a pan that has a lid over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ORIENT-INSPIRED CHICKEN
Pat the chicken breasts dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the breasts on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes or until cooked through. During the final minute, remove the lid and baste with a knob of butter and the Oriental Rub to taste. Remove from the pan, cover, and allow to rest for 5 minutes before slicing.
TANGY, STICKY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting frequently. Add the grated garlic and sauté for another minute until fragrant. Add the pak choi leaves and a small splash of water. Simmer for 1-2 minutes until the leaves wilt and the water evaporates. Stir in the hoisin sauce and the juice of 2 lime wedges. Simmer for 1-2 minutes until heated through, stirring occasionally. Drain the pickled cucumber – lose or reuse the pickling liquid as you wish!
EAST-ASIAN-STYLE DINING
Make a bed of jasmine rice and spoon over some sticky pak choi sauce. Top with the sliced chicken, pickled cucumber, and fresh plum wedges. Garnish with the coriander leaves, toasted sesame seeds, and a lime wedge. Super-duper, Chef!
Jasmine Rice - 200ml
Lime - 1
Rice Wine Vinegar - 50ml
Cucumber - 100g
Pak Choi - 200g
White Sesame Seeds - 10ml
Free-Range Chicken Breasts - 2
NOMU Oriental Rub - 10ml
Garlic Clove - 2
Hoisin Sauce - 100ml
Plum - 1
Fresh Coriander - 8g
ZESTY 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 most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary, fluff up with a fork, and toss through the lime zest to taste.
PICKLED CUCUMBER & PAK CHOI PREP
Place the rice wine vinegar and 100ml of water in a bowl. Combine with 1 tbsp of a sweetener of choice until dissolved. Toss through the sliced cucumber and set aside to pickle until serving. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately from the leaves.
TOAST THE SESAMES
Place a large pan that has a lid over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ORIENT-INSPIRED CHICKEN
Pat the chicken breasts dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the breasts on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes or until cooked through. During the final minute, remove the lid and baste with a knob of butter and the Oriental Rub to taste. Remove from the pan, cover, and allow to rest for 5 minutes before slicing.
TANGY, STICKY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 3-4 minutes until slightly softened, shifting frequently. Add the grated garlic and sauté for another minute until fragrant. Add the pak choi leaves and a small splash of water. Simmer for 2-3 minutes until the leaves wilt and the water evaporates. Stir in the hoisin sauce and the juice of 4 lime wedges. Simmer for 2-3 minutes until heated through, stirring occasionally. Drain the pickled cucumber – lose or reuse the pickling liquid as you wish!
EAST-ASIAN-STYLE DINING
Make a bed of jasmine rice and spoon over some sticky pak choi sauce. Top with the sliced chicken, pickled cucumber, and fresh plum wedges. Garnish with the coriander leaves, toasted sesame seeds, and a lime wedge. Super-duper, Chef!
Jasmine Rice - 400ml
Lime - 2
Rice Wine Vinegar - 100ml
Cucumber - 200g
Pak Choi - 400g
White Sesame Seeds - 20ml
Free-Range Chicken Breast - 4
NOMU Oriental Rub - 20ml
Garlic Clove - 4
Hoisin Sauce - 200ml
Plum - 2
Fresh Coriander - 15g
Woolies Products in this dish
