Who doesn’t like crispy chicken skin and tender, moist chicken meat? Add a sweet-savoury sauce to the mix, with fragrant rice and fresh vegetables, and you’ve got a delish dish for dinner!
Sticky Soy Chicken
Sticky Soy Chicken
with baby carrots, lemon & leeks
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Carrots
- Balsamic Vinegar
- Black Sesame Seeds
- Chicken
- Chicken Stock
- Coconut Sugar
- Free-range Chicken Pieces
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Leeks
- Lemon
- Lemons
- Low-Sodium Soy Sauce
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
CRISP UP THE Chicken
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes.
STEAMED SAVOURY RICE
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice, the stock, and 200ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY DELICIOUS
While the rice is simmering, peel and grate the garlic. In a bowl, combine the balsamic vinegar, the coconut sugar, the soy sauce, the grated garlic and a drizzle of oil. Set aside.
A SOUR-SWEET TASTE SENSATION
When the Chicken has 8-10 minutes remaining, pour the balsamic-soy sauce over the chicken and roast for the remaining time. Cut the lemon into wedges and finely slice the spring onion. Set aside. In a bowl, add the quartered baby carrots, a drizzle of oil, seasoning, a sweetener of choice (to taste), the juice from 1 lemon wedge, and ½ the sesame seeds.
FINGER-LICIOUS DELICIOUS!
Plate up the Leeks & rice. Side with the sticky Chicken and the carrot salad. Sprinkle over the remaining sesame seeds and the spring onion slices. Garnish with a lemon wedge. Great work, Chef!
CRISP UP THE Chicken
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes.
STEAMED SAVOURY RICE
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice, the stock, and 400ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY DELICIOUS
While the rice is simmering, peel and grate the garlic. In a bowl, combine the balsamic vinegar, the coconut sugar, the soy sauce, the grated garlic and a drizzle of oil. Set aside.
A SOUR-SWEET TASTE SENSATION
When the Chicken has 8-10 minutes remaining, pour the balsamic-soy sauce over the chicken and roast for the remaining time. Cut the lemon into wedges and finely slice the spring onion. Set aside. In a bowl, add the quartered baby carrots, a drizzle of oil, seasoning, a sweetener of choice (to taste), the juice from 2 lemon wedges, and ½ the sesame seeds.
FINGER-LICIOUS DELICIOUS!
Plate up the Leeks & rice. Side with the sticky Chicken and the carrot salad. Sprinkle over the remaining sesame seeds and the spring onion slices. Garnish with a lemon wedge. Great work, Chef!
CRISP UP THE Chicken
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes.
STEAMED SAVOURY RICE
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice, the stock, and 600ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY DELICIOUS
While the rice is simmering, peel and grate the garlic. In a bowl, combine the balsamic vinegar, the coconut sugar, the soy sauce, the grated garlic and a drizzle of oil. Set aside.
A SOUR-SWEET TASTE SENSATION
When the Chicken has 8-10 minutes remaining, pour the balsamic-soy sauce over the chicken and roast for the remaining time. Cut the lemons into wedges and finely slice the spring onion. Set aside. In a bowl, add the quartered baby carrots, a drizzle of oil, seasoning, a sweetener of choice (to taste), the juice from 3 lemon wedges, and ½ the sesame seeds.
FINGER-LICIOUS DELICIOUS!
Plate up the Leeks & rice. Side with the sticky Chicken and the carrot salad. Sprinkle over the remaining sesame seeds and the spring onion slices. Garnish with a lemon wedge. Great work, Chef!
CRISP UP THE Chicken
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes.
STEAMED SAVOURY RICE
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice, the stock, and 800ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOY DELICIOUS
While the rice is simmering, peel and grate the garlic. In a bowl, combine the balsamic vinegar, the coconut sugar, the soy sauce, the grated garlic and a drizzle of oil. Set aside.
A SOUR-SWEET TASTE SENSATION
When the Chicken has 8-10 minutes remaining, pour the balsamic-soy sauce over the chicken and roast for the remaining time. Cut the lemons into wedges and finely slice the spring onion. Set aside. In a bowl, add the quartered baby carrots, a drizzle of oil, seasoning, a sweetener of choice (to taste), the juice from 4 lemon wedges, and ½ the sesame seeds.
FINGER-LICIOUS DELICIOUS!
Plate up the Leeks & rice. Side with the sticky Chicken and the carrot salad. Sprinkle over the remaining sesame seeds and the spring onion slices. Garnish with a lemon wedge. Great work, Chef!
Frequently Asked Questions
What is the preparation time for Sticky Soy Chicken?
The preparation time for Sticky Soy Chicken with baby carrots, lemon & leeks is between 10 and 25 minutes.
What is the total time required to make Sticky Soy Chicken with baby carrots, lemon & leeks?
The total time required to make Sticky Soy Chicken with baby carrots, lemon & leeks is between 30 and 35 minutes.
How many servings does Sticky Soy Chicken provide?
4 servings
What are the main ingredients in Sticky Soy Chicken?
Baby Carrots, Balsamic Vinegar, Black Sesame Seeds, Chicken, Chicken Stock, Coconut Sugar, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Jasmine Rice, Leeks, Lemon, Lemons, Low-Sodium Soy Sauce, Spring Onion, Spring Onions
What is the nutritional information of Sticky Soy Chicken?
Calories: 963, Carbs: 108 grams, Fat: grams, Protein: 60.7 grams, Sugar: 23.8 grams, Salt: 1877 grams
How do I prepare Sticky Soy Chicken?
SOY DELICIOUS: While the rice is simmering, peel and grate the garlic. In a bowl, combine the balsamic vinegar, the coconut sugar, the soy sauce, the grated garlic and a drizzle of oil. Set aside. A SOUR-SWEET TASTE SENSATION: When the chicken has 8-10 minutes remaining, pour the balsamic-soy sauce over the chicken and roast for the remaining time. Cut the lemon into wedges and finely slice the spring onion. Set aside. In a bowl, add the quartered baby carrots, a drizzle of oil, seasoning, a sweetener of choice (to taste), the juice from 2 lemon wedges, and ½ the sesame seeds. FINGER-LICIOUS DELICIOUS!: Plate up the leeks & rice. Side with the sticky chicken and the carrot salad. Sprinkle over the remaining sesame seeds and the spring onion slices. Garnish with a lemon wedge. Great work, Chef! STEAMED SAVOURY RICE: While the chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice, the stock, and 400ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CRISP UP THE CHICKEN: Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes.
What should be prepared from my kitchen to make Sticky Soy Chicken?
Baby Carrots, Balsamic Vinegar, Black Sesame Seeds, Chicken, Chicken Stock, Coconut Sugar, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Jasmine Rice, Leeks, Lemon, Lemons, Low-Sodium Soy Sauce, Spring Onion, Spring Onions
How many calories does Sticky Soy Chicken have?
963 calories
How much fat content does Sticky Soy Chicken have?
grams
Woolies Products in this dish
