Sticky Chicken With Jasmine Rice By Sharron Davies MBE
Ingredients
Timings
Tips
150g Tilda Fragrant Jasmine Rice
Serves 2 Preparation 10 mins, plus 20 to marinate Cooking 20 mins
Use chunks of sliced pork fillet as an alternative to chicken for something different.
1 garlic clove, crushed 1 red chilli, deseeded and finely chopped 1 tbsp of honey or maple syrup 2 tbsp of soy sauce 2 chicken breasts, chopped into chunks 1 tbsp toasted sesame oil 2 tbsp creamed coconut Spring onions, chopped red chilli and coriander, to garnish
Method Mix together the chilli, garlic, honey or maple syrup and soy sauce in a bowl (not a metal one). Add the chicken and marinate for 20 minutes, stirring occasionally. Heat the sesame oil in a large frying pan. Remove chicken from marinade and cook it for 8-10 minutes, stirring often. Meanwhile, cook the rice according to pack instructions. Drain well, then add the creamed coconut and stir it through gently. Add the rest of the marinade to the chicken and bubble up until reduced and sticky. Serve, garnished with chopped spring onions, chilli and coriander.