recipes to fuel by foodwithjooj and emmawilliamscoaching
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sticky chicken, sticky rice, roast broccoli + pickled carrot
serves: 2 calories: 574kcal fat: 12g carbs: 72g protein: 45g
sticky chicken, sticky rice, roast broccoli + pickled carrot

Ingredients

  • 325g chicken mini fillets
  • 1 pack veetee sticky rice
  • 1 carrot
  • ½ broccoli head or tenderstem broccoli (approx 100g)
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 tbsp olive oil
  • Marinade: 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp ketchup
  • 1 tbsp rice wine vinegar
  • Juice of half a lime
  • Optional garnish: sesame seeds, coriander, spring onion

Method

  1. Combine all marinade ingredients.
  2. Marinate the chicken for a minimum of 30 minutes (ideally overnight or in the morning).
  3. Ribbon the carrot using a peeler and mix in a bowl with 2 tbsp rice wine vinegar and 1 tsp sugar; set aside.
  4. Chop the broccoli, cover in ½ tbsp olive oil and a pinch of salt, and roast at 200 degrees fan for 10-15 minutes or until charred.
  5. Heat the remaining oil in a high heat frying pan and sear the chicken until it has good color on both sides. Cook for around 6 minutes or until cooked through.
  6. Add any leftover marinade at the end and cook out for 2-3 minutes until bubbling and sticky.
  7. Cook rice as per packet instructions (2 minutes).
  8. Assemble the rice, chicken, carrot, and broccoli, and top with sesame seeds, spring onion, and coriander.