Sticky chicken & green rice

Name: Sticky chicken & green rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 clove/s garlic, crushed; 2 tsp white or red miso paste; 4 tbsp sweet chilli sauce; 1 pack Essential British Chicken Thigh Fillets; 200 g Essential Basmati Rice; 200 g Essential Broccoli, stalks diced, tops cut into small florets; 250 g frozen Essential Garden Peas; 1 tbsp wok oil or vegetable oil; 25 g pack coriander, finely chopped; 1 Essential Lime, juice

Miso paste has a worthy place on the store cupboard shopping list, adding an intensely umami, savoury edge wherever it is spread or stirred. This family-friendly chicken dinner will have everyone asking if there’s more.

5 out of 5 stars(1) Rate this recipe

High in vitamin C1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 clove/s garlic, crushed
2 tsp white or red miso paste
4 tbsp sweet chilli sauce
1 pack Essential British Chicken Thigh Fillets
200g Essential Basmati Rice
200g Essential Broccoli, stalks diced, tops cut into small florets
250g frozen Essential Garden Peas
1 tbsp wok oil or vegetable oil
25g pack coriander, finely chopped
1 Essential Lime, juice

Combine the garlic, miso and 1 tbsp of the chilli sauce in a small bowl. Cut each chicken thigh into 3 pieces and space them slightly apart between 2 sheets of baking parchment. Beat with a rolling pin to flatten them, then toss with the garlic miso.
Cook the rice in a large saucepan of boiling, lightly salted water for 8 minutes. Add the broccoli and peas, then cook for 5 minutes more. As the rice cooks, heat the oil in a large frying pan and fry the chicken pieces for 3-4 minutes on each side until cooked through, the juices run clear and there is no pink meat.
Drain the rice and vegetables, then return to the pan with the coriander and mix well. Spoon onto plates and place the chicken on top. Add the lime juice, the remaining chilli sauce and 4 tbsp water to the frying pan and heat until bubbling, scraping up any pan juices. Drizzle over the chicken and serve immediately

Cook’s tip

For a vegan supper, use plain tofu instead of chicken. Pat the tofu dry between several sheets of kitchen paper, then thinly slice and fry in oil as above, until golden.

Typical values per serving when made using specific products in recipe