WoW love this simple and speedy cook sweet sticky sumptuous soy glazed chicken, with spring onions, ginger, chillies and honey, this is a little bit too moorish and I find myself wanting more which is why I only make a healthy portion so that I can really enjoy every mouthful without the temptation of leftovers! Boy I would really love some left overs!
Ingredients
(Serves 2)
Equipment
Wok, lid or foil, spoon, saucepan and lid
4-6 bone/skinless chicken thighs sliced
1 tbsp coconut oil
2 red chillies deseeded and sliced
2 cloves garlic sliced
2 spring onions diagonally sliced
1" ginger peeled and grated
100ml water
1 tbsp honey
1 tbsp sweet chilli sauce
60ml light soy sauce
20ml dark soy sauce
1 handful cashews
200g basmati rice
600g water
Wok on! Heat the coconut oil hot in your wok, add the chicken and brown all over, this will take approximately 3-4 minutes, set aside then lowering the heat of your wok to medium add your spring onions, garlic, ginger and chilies, wok fry for a couple of minutes until soft, add back the chicken, red chillies, water, soy, honey, sweet chilli crank up the heat medium hot and place a lid on the wok, reduce the liquid to a sticky glaze and toss in the cashews.
Meanwhile make the perfect rice, place the rice and water in a pan, do not stir, this is so you don't stimulate the gluten and have stodgy rice, place your lid on the saucepan and bring to a boil, cook for six minutes exactly, without lifting the lid then take off the heat and leave the pan on the side for 10 minutes, this will then give you perfect fluffy cooked rice.
Serve the rice in individual bowls and top with the sumptuous sweet soy sticky chicken and enjoy.
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