eCook Meal
Sticky Vietnamese Chicken
with jasmine rice, sautéed spinach & pickled edamame beans
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.
Serving guide
Choose your portion size.
STICKY Chicken MARINADE
Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 2 tsp of oil and half of the pickling liquid. Mix in the grated Ginger and Garlic, the juice of 1 lime wedge, 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.
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.
FLUFFY JASMINE 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 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 3-4 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 1 lime wedge.
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!
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.
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.
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.
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!
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.
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.
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.
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!
STICKY Chicken MARINADE
Preheat the oven to 200°C. Boil the kettle for step 2. Combine the salty sauce with 2 tbsp of oil and half of the pickling liquid. Mix in the grated Ginger and Garlic, the juice of 4 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.
ROAST THE GLAZED Chicken
Once the Chicken has marinated, roast in the hot oven for 35-40 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.
FLUFFY JASMINE 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 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 5-6 minutes until wilted. Remove from the pan on completion, season, and squeeze over the juice of 2 lime wedges.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.24
for 4 servings · R51.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chilli needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Free-Range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Salty Sauce
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Edamame Beans, Garlic, Ginger, 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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Sticky Vietnamese Chicken?
Chicken, Chilli, Edamame Beans, Garlic, Ginger, 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