Char Siu Sticky Chicken and Jasmine Rice
with Stir-Fried Greens
Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. In this dish, we're using chicken breast to absorb the delicious flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
150 grams
Green Beans
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
260 grams
Diced British Chicken Breast
10 grams
Cornflour
1 sachet(s)
Thai Style Spice Blend
125 grams
Char Siu Paste
(Contains Soya)
15 milliliter(s)
Rice Vinegar
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the green beans, then cut into thirds.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add the pak choi and a splash of water, then immediately cover with a lid or some foil. Cook until the beans and pak choi are tender, 4-5 mins.
While the veg cooks, in a medium bowl, mix together the cornflour and Thai style spice blend (add less if you'd prefer things milder). Season with salt and pepper. Add the diced chicken and toss to coat in the flour and spice. IMPORTANT: Wash hands and utensils after handling raw meat.
When the veg is cooked, transfer to a bowl and cover with a lid or some foil to keep warm. Give the frying pan a quick wipe.
Return the (now empty) frying pan to high heat with a drizzle of oil.
Once hot, fry the chicken until slightly crispy, 6-8 mins. Turn every 2-3 mins.
Stir in the char siu sauce, rice vinegar and water for the sauce (see pantry for amount). Reduce the heat to medium and simmer until thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the rice between your bowls.
Top with the stir-fried greens and spoon over the char siu chicken and remaining sauce from the pan.
Enjoy!
