Sticky chilli chicken & broccoli rice
Serves 4
Ingredients
800g chicken thighs
1/3 cup cornflour
Sauce:
2 large garlic cloves - minced
1/2 cup chilli honey (or normal honey plus 1 tsp of chilli flakes)
2 tbsp sesame oil
2 tbsp Chinkiang vinegar
4 tbsp soy sauce
4 tbsp sweet chilli sauce
1.5 cups brown rice
1 large broccoli- chopped into small pieces
To serve: sliced spring onion, coriander & a wedge of lime.
Instructions
This is a simple weeknight meal, with a bit of a takeaway feel to it. Would HIGHLY recommend making. It won’t take you long at all, I promise.
Get the rice cooking as per packet instructions.
Slice the chicken into large bite sized pieces. Place in a bowl and cover with flour. Mix well and then season with S & P.
Mix the sauce ingredients together in a bowl, pour into a small pot.
When the rice is nearly done, get a large wok on a medium heat, add enough oil to cover the bottom of the pan (be generous)
Fry the chicken so it beautiful and crispy.
Heat the sauce over a low heat separately in the small pot until it starts to bubble.
Stir the broccoli into the rice and add a splash more water, stir it around and put the lid back on.
When the chicken is cooked, carefully tip the oil out of the wok. Put the wok back on the stove, tip the sauce over the chicken and let it simmer for a minute.
Divide everything into 4 bowls, pour over the remaining sauce and garnish with lots of spring onion & coriander.
