Balanced Chinese-Style Sticky Chicken with Brown Rice & Peanuts

Our Balanced meals are packed with goodness and hero protein, vegetables and wholesome carbohydrates. This Chinese-inspired sticky chicken combines mouth-watering flavours with tender chunks of well-seasoned chicken and nutty brown rice for balance. A truly finger lickin’ recipe! Ready in 35 minutes | Serves 2 Nutritionist's Pick

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Step 1

Preheat oven to 220°C (or 200°C fan bake). Boil a kettle. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 25-30 mins, or until grains are tender. Drain well through a sieve.

Step 2

Cut carrot in half lengthways and thinly slice. Cut broccoli into small florets. Toss on a lined oven tray with oil, season with salt and pepper and roast for 10 mins. Meanwhile, slice bok choy. After broccoli has had 10 mins cook time, add bok choy and sesame oil to tray and cook for a further 5-7 mins, until tender.

Step 3

Pat chicken dry and dice 3cm. Toss in a bowl with cornflour and season with salt and pepper. Heat oil in a frypan on medium-high. Cook chicken for 6-8 mins (depending on thickness), or until cooked through and golden. Turn often to ensure even cooking. Set aside in a heatproof bowl and save pan. Finely grate ginger and combine in a bowl with soy sauce, sweet chilli sauce, honey, sesame oil and water measure. Return pan to low-medium and cook sauce for about 2 mins, until slightly reduced. Return chicken and any resting juices to pan and toss to coat.

Step 4

Fill bowls with rice and top with chicken and veggies. Drizzle with sauce from the pan and shower with peanuts.