Sweet & Sticky Soy Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat 1 tbsp of the oil in a large wok over a high heat. When hot, add the chicken pieces and brown them all over, this will take about 5-6 minutes. Once browned, remove and set aside.

Step 2

2. Reduce the heat to medium and add the remaining oil. Once warmed through, add the garlic, ginger, chilli, the 2 finely sliced spring onions, and the long spring onion pieces . Fry for 2–3 minutes, until just softened.

Step 3

3. Put the chicken back into the wok and toss to incorporate with the rest of the ingredients.

Step 4

4. Pour in the water, honey, soy sauce and rice wine. Increase the heat and bring to the boil. Continue to cook over a medium to high heat for another 3 minutes, until the liquid has reduced to a sticky glaze and the chicken is cooked through and has become gloriously dark and glossy. Remove the chicken from the pan and allow it to rest for 3 minutes.

Step 5

5. Place the chicken on a serving plate and garnish with the remaining spring onion and red chilli.

Step 6

6. To make the rice, pour the coconut milk and water into a large pan and bring to the boil. Stir the rice and a large pinch of salt into the liquid and cover the pan with a tightly fitting lid

Step 7

7. Reduce the temperature right down and cook for 8-10 minutes, or until the liquid has been absorbed and the rice is tender.