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!
Free-range Chicken Pieces - 2
Leeks - 100g
Jasmine Rice - 100ml
Chicken Stock - 1 Sachet
Garlic Clove - 1
Balsamic Vinegar - 10ml
Coconut Sugar - 10ml
Low Sodium Soy Sauce - 20ml
Lemon - 1
Spring Onion - 1
Baby Carrots - 120g
Black Sesame Seeds - 10ml
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!
Free-range Chicken Pieces - 4
Leeks - 200g
Jasmine Rice - 200ml
Chicken Stock - 1 Sachet
Garlic Cloves - 2
Balsamic Vinegar - 20ml
Coconut Sugar - 20ml
Low Sodium Soy Sauce - 40ml
Lemon - 1
Spring Onions - 2
Baby Carrots - 240g
Black Sesame Seeds - 20ml
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!
Free-range Chicken Pieces - 6
Leeks - 300g
Jasmine Rice - 300ml
Chicken Stock - 1 Sachet
Garlic Cloves - 3
Balsamic Vinegar - 30ml
Coconut Sugar - 30ml
Low Sodium Soy Sauce - 60ml
Lemons - 2
Spring Onions - 3
Baby Carrots - 360g
Black Sesame Seeds - 30ml
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!
Free-range Chicken Pieces - 8
Leeks - 400g
Jasmine Rice - 400ml
Chicken Stock - 1 Sachet
Garlic Cloves - 4
Balsamic Vinegar - 40ml
Coconut Sugar - 40ml
Low Sodium Soy Sauce - 80ml
Lemons - 2
Spring Onions - 4
Baby Carrots - 480g
Black Sesame Seeds - 40ml
Woolies Products in this dish
