Soy Garlic Chicken Bites with Rainbow Pickles & Rice

Ready in 30 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, April 28, 2024.

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Indulge in a mouthwatering dish that's bursting with colour and flavour. This recipe offers succulent bites of sesame soy-coated chicken, paired with tangy and vibrant pickled veggies. Served alongside a fluffy bed of jasmine rice, this meal is sure to satisfy the whole family!

Ingredients

Rice

150g jasmine rice
1 1/8 cup boiling water

Pickles

1 carrot, grated
1 baby bok choy, thinly sliced
2 Tbsp vinegar
1/4 cup boiling water
1/2 tsp white sugar
150g sliced cabbage

Chicken

300g free range chicken breast, diced 3cm
1/2 pack chicken flour
1 drizzle of oil

Sauce

20g garlic paste
1/2 pack sesame seeds
1 Tbsp soy sauce
1/2 Tbsp white sugar
1/2 tsp vinegar
1 Tbsp water

To Serve

50g sriracha mayo

Steps

Boil a kettle. Combine rice, first boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.
Grate carrot. Thinly slice bok choy. Add carrot and bok choy to a heatproof bowl with vinegar, second boiling water measure, sugar and a pinch of salt. Toss and set aside to pickle. Just before serving, add cabbage to bowl and toss.
Pat chicken dry and dice 3cm. Add to a bowl along with measure of flour. Toss well to combine and season lightly with salt and pepper. Mix all sauce ingredients in a bowl.
Heat oil in a frypan on medium-high. Shake off excess flour and cook chicken for 5-6 mins, turning occasionally, until cooked through and golden (cook in batches if needed). Reduce heat to low, return all chicken to pan if needed, and add sauce mixture to pan. Cook for a further 1 min, until sticky.
Plate up rice and chicken. Drizzle over sriracha mayo. Don’t forget the pickles!

Nutritional Information

Energy	3136 kj 750 kcal
Protein	45.2g
Carbohydrate	88.6g
Fat	21.2g