Hot, Sweet, Sticky Chicky

Hot, Sweet, Sticky Chicky

Rating
5.00rating out of 5

(2750 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

Use within

5-6 days

Bang bang! This chicken packs a punch - a sweet, sticky, salty one at that. This recipe combines Chinese and Korean flavours with perfectly tender sticky chicken, served over wholesome nutty rice and baby kale.

Prep Time

35 min

Cuisine

Fusion

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
British Chicken thigh fillets x4 2
4 British chicken thigh fillets
brown-rice
130g wholegrain rice
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
honey-pot
1 honey pot (28g)
Red-chilli
1 red chilli
Sesame-seeds
10g toasted sesame seeds †
Soy-sauce-sachet
3 soy sauce sachets (24ml) †
Spring-onion
1 spring onion
Tomato-ketchup-(2)
1 tomato ketchup sachet (26ml) †
5-spice
1 tsp Chinese 5 spice mix †
baby kale
50g baby kale
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • British chicken thigh fillets
  • Wholegrain rice
  • Garlic
  • Fresh root ginger
  • Honey pot
  • Red chilli
  • Toasted sesame seeds<strong>†</strong>
  • Soy sauce<strong>†</strong>
  • Spring onions
  • Tomato ketchup<strong>†</strong>
  • 5 spice mix<strong>†</strong>
  • Baby kale
Typical Values per 100g per serving
Energy 870 kJ
206 kcal
2741 kJ
649 kcal
Fat
of which saturates
6.1 g
1.5 g
19.1 g
4.8 g
Carbohydrate
of which sugars
23.3 g
5.2 g
73.3 g
16.2 g
Fibre 0.5 g 1.4 g
Protein 15.7 g 49.4 g
Salt 0.66 g 2.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
British chicken thigh fillets
Wholegrain rice
Garlic
Fresh root ginger
Honey pot
Red chilli
Toasted sesame seeds
Soy sauce
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
Spring onions
Tomato ketchup
Tomatoes (148g per 100g tomato ketchup), vinegar, sugar, salt, spice and herb extracts (contain celery), spice
5 spice mix
Cassia cinnamon, fennel, ginger, aniseed, clove
Baby kale
Allergens
  • Allergens highlighted by † (Sesame seeds, wheat-gluten, soya, celery, Seeds)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Hot Sticky Chicky

Rinse the wholegrain rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain over a sieve and set aside, reserving the pot for step 7

2 Hot Sticky Chicky

Meanwhile, slice the chicken thighs into thin strips

Add the chicken strips, 5 spice and a generous pinch of both salt and pepper to a bowl and give everything a good old mix up

 

3 Hot Sticky Chicky

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the chicken and cook for 2-3 min or until starting to brown slightly

Reduce the heat to low and cook, covered, for 7-10 min or until nearly cooked through (approx. step 6)

4 Hot Sticky Chicky

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic 

Cut the chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

5 Hot Sticky Chicky

Combine the chopped ginger, chopped garlic, chopped chilli (Can't handle the heat? Go easy!), tomato ketchup, soy sauce and honey in a bowl - this is your soy and honey sauce

6 Hot Sticky Chicky

Remove the lid from the chicken and add the soy and honey sauce

Increase the heat to medium and cook for a further 2-4 min or until a sticky sauce has formed, then remove from the heat

Meanwhile, wash and finely chop the baby kale by bunching it up and finely slicing

7 Hot Sticky Chicky

Return the reserved pot to a medium heat with a knob of butter

Once melted, return the drained rice with the chopped baby kale and cook for 1 min or until the kale is mixed through and beginning to wilt

Remove the pot from the heat and season with a pinch of salt

8

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Trim, then slice the spring onion[s] finely

Serve the sticky chicken over the baby kale rice

Sprinkle over the sesame seeds and sliced spring onion 

Enjoy!

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