What are the main ingredients in STICKY VIETNAMESE CHICKEN?

Oil (cooking, olive & coconut), Salt & Pepper, Paper Towel, Water

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?

STICKY CHICKEN: Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 15ml of oil and half of the Pickling Liquid. Add the grated ginger and garlic, some lime juice, and some chopped chilli to taste. Pat the chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes. IT’S THE HALFWAY MARK!: When the chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 300ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish. PICKLED VEGGIES: Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced radish in a bowl with the remaining pickling liquid. REAP YOUR REWARDS!: Make a bed of zesty rice and top with the pickled veggies and sticky glazed chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef! BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! ROAST THE CHICKEN: When the oven is hot, place the chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.

What should be prepared from my kitchen to make STICKY VIETNAMESE CHICKEN?

Oil (cooking, olive & coconut), Salt & Pepper, Paper Towel, Water

STICKY VIETNAMESE CHICKEN

Free-range chicken pieces reach peak performance with a delectably sticky marinade: a blend of honey, chilli, lime, soy, ginger, and garlic. It’s full-spectrum flavour, completed by zesty jasmine rice and silky spinach.

STICKY VIETNAMESE CHICKEN

with pickled radish & edamame beans

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Chicken
Chilli
Edamame Beans
Free-Range Chicken Drum and Thigh
Free-Range Chicken Drums and Thighs
Fresh Coriander
Garlic Clove
Garlic Cloves
Ginger
Jasmine Rice
Lime
Limes
Pickling Liquid
Radish
Salty Sauce

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Paper Towel
Water

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY CHICKEN
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 10ml of oil and half of the Pickling Liquid. Add the grated ginger and garlic, some lime juice, and some chopped chilli to taste. Pat the chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced radish in a bowl with the remaining pickling liquid.
ROAST THE CHICKEN
When the oven is hot, place the chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 150ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!

Salty Sauce - 25ml
Pickling Liquid - 90ml
Ginger - 15g
Garlic Clove - 1
Lime - 1
Chilli - 1
Free-Range Chicken Drum and Thigh - 1
Edamame Beans - 50g
Radish - 20g
Jasmine Rice - 100ml
Fresh Coriander - 8g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY CHICKEN
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 15ml of oil and half of the Pickling Liquid. Add the grated ginger and garlic, some lime juice, and some chopped chilli to taste. Pat the chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced radish in a bowl with the remaining pickling liquid.
ROAST THE CHICKEN
When the oven is hot, place the chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 300ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!

Salty Sauce - 50ml
Pickling Liquid - 180ml
Ginger - 30g
Garlic Cloves - 2
Lime - 2
Chilli - 1
Free-Range Chicken Drums and Thighs - 2
Edamame Beans - 100g
Radish - 40g
Jasmine Rice - 200ml
Fresh Coriander - 15g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY CHICKEN
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 15ml of oil and half of the Pickling Liquid. Add the grated ginger and garlic, some lime juice, and some chopped chilli to taste. Pat the chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced radish in a bowl with the remaining pickling liquid.
ROAST THE CHICKEN
When the oven is hot, place the chicken on a roasting tray and roast for 30-35 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 300ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!

Salty Sauce - 50ml
Pickling Liquid - 180ml
Ginger - 30g
Garlic Cloves - 2
Lime - 2
Chilli - 1
Free-Range Chicken Drums and Thighs - 2
Edamame Beans - 100g
Radish - 40g
Jasmine Rice - 200ml
Fresh Coriander - 15g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STICKY CHICKEN
Preheat the oven to 200°C. Boil the kettle. To make the sticky marinade, combine the Salty Sauce with 25ml of oil and half of the Pickling Liquid. Add the grated ginger and garlic, some lime juice, and some chopped chilli to taste. Pat the chicken pieces dry with some paper towel and place in a bowl. Pour half of the sticky marinade over the chicken, toss to coat, and set aside to marinate for 10 minutes.
PICKLED VEGGIES
Submerge the edamame beans in some boiling water for 1-2 minutes. Drain on completion. Put the edamame beans and sliced radish in a bowl with the remaining pickling liquid.
ROAST THE CHICKEN
When the oven is hot, place the chicken on a roasting tray and roast for 35-40 minutes until cooked through and crispy.
IT’S THE HALFWAY MARK!
When the chicken is halfway, baste with the rest of the sticky marinade. Return to the oven for the remaining cooking time. Now, get your rice going! Rinse the jasmine rice and submerge it in a pot with 600ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes. Then, remove from the heat and allow it to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Just before serving, toss the rice with some lime zest to taste and the fresh, chopped coriander, reserving some for garnish.
REAP YOUR REWARDS!
Make a bed of zesty rice and top with the pickled veggies and sticky glazed chicken. Drizzle with any juices from the tray and garnish with the remaining coriander. Good work, Chef!