Sticky Vietnamese Chicken

Frequently Asked Questions

What is the preparation time for Sticky Vietnamese Chicken?

The preparation time for Sticky Vietnamese Chicken with jasmine rice, sautéed spinach & pickled edamame beans is between 30 and 45 minutes.

What is the total time required to make Sticky Vietnamese Chicken with jasmine rice, sautéed spinach & pickled edamame beans?

The total time required to make Sticky Vietnamese Chicken with jasmine rice, sautéed spinach & pickled edamame beans is between 40 and 50 minutes.

How many servings does Sticky Vietnamese Chicken provide?

4 servings

What are the main ingredients in Sticky Vietnamese Chicken?

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

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?

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

How many calories does Sticky Vietnamese Chicken have?

calories

How much fat content does Sticky Vietnamese Chicken have?

grams