Loading
Location
Loading
Loading
Loading
This one is a real bowlful of joy for our spin on a healthier fakeaway. Juicy, tender chicken coated in a sticky honey-chilli glaze, served over Veetee Sticky Rice and packed with crunchy bell peppers and Tenderstem broccoli. Finished with a sprinkle of toasted sesame seeds and fresh red chilli for that perfect hit of heat and crunch.
Ingredients
2 x 260g Veetee Heat & Eat Sticky Rice Pots
400g diced chicken breast
2 tsp cornflour
2 tsp garlic granules
2 bell peppers, chopped
200g tenderstem broccoli, chopped
Your preferred oil/cooking spray
2 tbsp honey
1 tbsp sriracha
2 tbsp soy sauce
2 tsp rice vinegar
1 tbsp ginger & garlic paste
1 tbsp sesame seeds, toasted
Method
Cook the chicken:
Heat the air fryer to 190°C.
Add the chicken to a bowl and mix with the cornflour, garlic granules, and a pinch of salt and pepper.
Cook the chicken in the air fryer for 12 minutes.
Cook the vegetables & make the sauce:
While the chicken is cooking, chop the bell pepper and slice any larger pieces of tenderstem broccoli in half. You can also finely slice the stalks.
Heat a dash of oil or cooking spray in a large frying pan. Add the bell pepper and broccoli and cook for 3 minutes.
Make the honey chilli sauce by mixing together the honey, sriracha, soy sauce, rice vinegar, and ginger & garlic paste.
Add the cooked chicken to the pan and quickly stir in the sauce. Toss everything together so the sauce coats the chicken and vegetables. Cook for 2–3 minutes.
Cook the Veetee rice & plate up:
Pierce the film of the Veetee Sticky Rice pots and microwave according to the packet instructions (e.g., 2 minutes at 800W for 2 pots). Fluff with a fork, then divide between bowls.
Top the sticky rice with the honey chilli chicken and vegetables. Garnish with optional red chilli and toasted sesame seeds.
1 red chilli, sliced
Salt & pepper, to taste