Ingredients
Sauce
- 2 cloves garlic
- 1/4 cup soy sauce (60ml)
- 3 Tbsp sweet chilli sauce
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp peanut oil
- 1 Tbsp sesame oil
- 1/2 Tbsp crushed ginger
Chicken
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- Salt and pepper, to taste
To Serve
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 1/4 green cabbage, shredded
- 1 large carrot, spiralised, julienned or grated
- 1 spring onion, finely sliced
- 1 lime, cut into wedges
- 2 Tbsp mayonnaise
- 1 tsp sweet chilli sauce
- 1 1/2 Tbsp sesame seeds
- 1 cup frozen edamame beans (whole) (125g)
Instructions
- Make Sauce: Crush the garlic cloves and place them in a medium jug or bowl. Add soy sauce, sweet chilli sauce, rice vinegar, honey, peanut oil, sesame oil, and crushed ginger. Whisk together until the mixture is well combined. Remove 1/4 cup of the sauce and set it aside for cooking the beans and rice.
- Cook Chicken: Preheat the oven to 200ºC (390ºF) fan bake. Cut the chicken thighs into 3cm (1.2 inch) pieces and season with salt and pepper. Stir the chicken pieces into the remaining sauce in the jug or bowl. Transfer the chicken and sauce mixture to a roasting dish or tray and cook in the oven for 20 minutes.
- Prepare Serving Ingredients: Meanwhile, microwave the brown rice according to the packet instructions. Shred the cabbage and prepare the carrot by spiralising, julienning, or grating it. Finely slice the spring onion and cut the lime into wedges. In a small bowl, whisk together the mayonnaise and sweet chilli sauce to make the chilli mayonnaise.
- Cook Sesame Seeds and Edamame Beans: Heat a large wok over medium-high heat. Add sesame seeds and toast for a couple of minutes until they are fragrant and lightly browned. Remove the toasted seeds to a bowl. Add the frozen edamame beans and half of the reserved sauce to the wok and stir-fry for 2 minutes until the beans are warmed through and the sauce becomes sticky. Transfer the edamame beans to a separate bowl and cover with foil to keep warm.
- Cook Vegetables: Add the microwaved rice, shredded cabbage, and the remaining reserved sauce to the wok. Stir-fry for a couple of minutes until the cabbage softens slightly but remains tender. Reduce the heat to very low to keep this mixture warm.
- Finish Chicken: After 20 minutes of cooking, stir the chicken well, then switch the oven to grill mode. Grill the chicken carefully until it is lightly charred and the sauce is stickier and glossy. Keep a close eye to prevent burning.
- Serve: Divide the warm rice and vegetable mixture evenly between 4 bowls. Top each bowl with the cooked carrot, edamame beans, and grilled chicken pieces. Sprinkle with sliced spring onion and toasted sesame seeds. Add lime wedges on the side and a dollop of the sweet chilli mayonnaise on top or on the side for extra flavor.
Notes
- To save time, use pre-prepared shredded cabbage or pre-cut vegetables if desired.
- Adjust the amount of sweet chilli sauce in the mayonnaise to suit your preferred spice level.
- You can substitute brown rice with quinoa or white rice according to preference.
- Check the chicken regularly when grilling to avoid burning the sticky sauce.
- For a gluten-free version, use gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
