Cook up a succulent bowlful of soy-glazed British chicken breast to serve with sticky sushi rice, vegetable slaw and an umami-rich, Japanese-style sesame dressing. Oishii (delicious)!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.4 g||1.7 g|
|Protein||9 g||38.7 g|
|Salt||0.59 g||2.55 g|
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.
Rinse the sushi rice in a sieve under cold water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once the rice is boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time for fluffy and sticky rice!
Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat
Once hot, add the chicken breasts and cook for 3 min on each side
Once the chicken has browned, add 100ml [200ml] water to the pan and cover with a lid
Cook for 12-15 min or until the chicken is cooked through (no pink meat!)
Meanwhile, peel and finely chop (or grate) the garlic
Combine the chopped garlic (not a fan of raw garlic? Just add a little!), tahini paste, mayonnaise, and rice vinegar in a large bowl
Season generously with salt and pepper – this is your Japanese sesame dressing
Top, tail, peel and grate the carrot[s]
Slice the apple[s] finely, then chop into matchsticks (discard the core!)
Slice the sugar snap peas in half lengthways
Add the grated carrot, sliced apple and sugar snaps to the Japanese sesame dressing and give everything a good old mix up – this is your Japanese slaw
Combine the cornflour with the soy sauce and honey in a small bowl – this is your soy mixture
Once the chicken is cooked, add the soy mixture to the pan and cook for 2-3 min further, stirring occasionally, until the sauce has thickened and the chicken is fully coated
Slice the soy-glazed chicken finely
Slice the red chilli[es] finely
Serve sliced chicken over the sticky rice with the Japanese slaw to the side
Garnish the chicken with the sliced red chilli (can't handle the heat? Go easy!)