Crispy Chicken with Sticky Soy Vegetables
over garlic-ginger rice with sesame seeds
This sesame chicken is crispy on the outside and tender on the inside because you make it from chicken tenderloin - the most tender and sought-after piece of the chicken breast.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
½ piece
Courgette
½ piece
Eggplant
75 g
Basmati rice
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
10 g
Panko breadcrumbs
(Contains Wheat)
1 piece
Chicken fillets
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ piece
Carrot
5 g
Ginger paste
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
25 g
Flour
1 tablespoon
Olive oil
1 teaspoon
Sambal
180 milliliters
Low sodium vegetable stock
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Slice the courgette and the eggplant into rounds of 1cm thickness. Cut the carrot into crescents.
- Transfer the vegetables to a bowl and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes.
- Crush or mince the garlic.
- Melt the butter in a pot or saucepan over medium-high heat. Fry the garlic with the ginger paste for 1 - 2 minutes, then add the rice and pour in the stock.
- Bring to the boil, then cover with the lid and lower the heat.
- Cook the rice for 10 minutes, then remove from the heat and allow to stand for 10 minutes, still covered.
- On a deep plate, combine the flour with the water (see pantry for amounts).
- On another deep plate, combine the panko with the sesame seeds, then season with salt and pepper.
- Pat the chicken dry with kitchen paper. Coat the chicken first with the batter and then with the sesame panko, then transfer to a third plate.
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the chicken for 2 minutes per side or until golden-brown.
- Transfer the chicken to a parchment-lined baking sheet and then bake in the oven for 6 - 8 minutes or until done.
- In a small bowl, combine the soy sauce with the honey and the sambal.
- Pour this over the roasted vegetables and toss well to combine, then return the vegetables to the oven until done.
- Serve the rice on plates. Top with the vegetables and the chicken.