This sticky chicken is finger lickin’ good fun, and an absolute weeknight winner. It takes no time at all to whip up, and the combination of fish sauce and brown sugar transforms your tender chicken into sticky morsels bursting with flavour. Licking the plate clean is heartily encouraged!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
680 g
Chicken Thighs
1.5 cup
Brown Rice
227 g
Carrot
340 g
Napa Cabbage, shredded
1 unit
Chili Pepper
1 unit
Lime
3 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
4 clove
Garlic
3 tbsp
Brown Sugar
unit
Oil*
Cook the rice: Rinse the brown rice under cold tap water until the water runs clear. Combine the rice with 31/2 cups salted water in a medium pot and bring it to a boil, then reduce heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. (Drain any remaining excess liquid.)
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Finely chop the chili, if using. Cut the lime into wedges.
Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the carrots, cabbage and garlic. Cook, stirring often, until the cabbage is just tender-crisp, 1-2 min. Transfer to a medium bowl.
Cook the chicken: Add another drizzle of oil to the pan, then the chicken. Cook, turning pieces occasionally, until the chicken is browned on all sides, 2-3 min. Add the fish sauce and brown sugar. Cook until the sauce is sticky and coats the chicken. Stir the veggies back into the pan.
Finish and serve: Divide the rice and sweet and sticky chicken between plates. Squeeze a wedge of lime overtop and sprinkle with as much chili as you like, if desired. Enjoy!