A really succulent and flavoursome meal for lunch or dinner! Super quick to make, and pretty healthy too!
Ingredients (Serves 2)
- 4 Chicken Thigh fillets.
- 15g of Fresh Ginger.
- 15ml of Soy Sauce.
- 28g of Honey.
- 150g of Spinach.
- 1tsp of Chinese 5 Spice.
- 130g of Wholegrain Rice.
- 1 Red Chilli.
- 10g of Toasted Sesame Seeds.
- 1 Spring Onion.
- 1 tbsp of Tomato Ketchup.
- 2 Cloves of Garlic.
- Pop the rice on a hob turned to a high heat for starters. Make sure that the rice is well and truly covered with plenty of water.
- Once the rice is boiling, reduce the heat down to medium, and allow to cook for 20-30 minutes.
- In the meantime, take your chicken thighs and slice into strips.
- Take a bowl and empty in the Chinese 5 Spice. Roll your slicked chicken around in there until coated, and enjoy the aroma!
- Season the chicken further with a generous helping of salt and pepper.
6. Splash some oil into a wide based pan or pot (as long as it has a lid), and add your chicken, ready to cook! Make sure the heat is set to medium.
You’ll only want to cook the chicken on this middle heat for around 2-3 minutes, at which point you want to then reduce the heat to low, and cover with your pot lid to cook for a further 7-10 minutes. This whole thing should be lining up quite nicely with your rice cooking time at this point.
Time to prep the super delicious bit! The tasty, sticky sauce!!
7. Peel both the Ginger and Garlic, and finely chop. Also remove the seeds of the chilli, and chop that up nice and fine too.
8. Combine all together your diced goodies with the tomato ketchup, soy sauce, and honey (mmhmmmm!!!).
9. Now the fun bit. Take the lid from your cooking chicken, and add your sweet and sticky soy sauce mix. Stir through thoroughly, and cook it all for a further 1-2 minutes, until the sauce thickens up all jammy.
10. Whilst the chicken is finishing off, your rice should be just about boiled dry right now, so take you spinach and chop it loosely into bits.
11. Mix a couple of teaspoons of water into your rice, which is just about ready now, and then go ahead and add in your newly chopped spinach. Once fully mixed, take the rice from the hob ready to be plated up. Make sure the spinach has warmed through enough within the rice to the point that it’s nice, soft, and wilted.
Ready to serve!
Serve your Sticky Chicky dish as you like it, with chopped spring onion to garnish, and a generous sprinkling of toasted sesame seeds. For ours, Lloyd had his Sticky Chicky atop the spinach rice, and for myself, I had it served solo alongside some tender spinach, which actually makes for a really tasty starter! Enjoy!