Sticky Chicken And Pak Choi Recipes
STICKY CHICKEN AND PAK CHOI
Sticky Chicken and Pak Choi : One of those recipes that once tried, you'll turn to time and time again. The sauce is wonderful spooned over rice, too.
Categories Asian dinner weeknight meals
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 190°C (170°C fan) mark 5. Mix the sauce ingredients in a large roasting tin or ovenproof serving dish. Add the chicken and turn to coat in the sauce. Roast for 15min.
- Meanwhile, slice the leafy tops off the pak choi and set aside. Slice the cores in 1/2 lengthways.
- Carefully remove the tin/dish from the oven and add the pak choi cores to the tin/dish, turning to coat in the sauce. Spoon the sauce over the chicken pieces. Return to the oven for 15min.
- Nestle the pak choi leaves into the tin/dish, spooning over the sauce, then return to the oven for 5min, until wilted and the chicken is cooked through and glossy. Sprinkle over the sesame seeds and spring onions and serve with rice.
Nutrition Facts : Calories 453 calories
SWEET SESAME CHILLI CHICKEN
Make this easy Chinese favourite at home with pak choi, ginger and sweet chilli sauce - cheaper and much tastier than getting a takeaway
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.
- Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
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- Preheat the oven to 220°C/200°C. In a bowl, combine the honey, mustard, soy sauce and ketchup. Using a sharp knife, slit the skin on the chicken legs. Place them in a roasting dish and pour the marinade over them. Roast in the oven for 30-35 min or until crispy and sticky.
- Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until step 4.
- Meanwhile, peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Trim and chop the spring onion. Finely slice the red chilli. Trim and roughly chop the pak choi. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the garlic, ginger, spring onion and pak choi and fry for 4 min.
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