Set oven to 250°C.
Toss diced chicken thigh fillets with 1/4 cup sweet chilli sauce, 2 tbsp soy sauce and 1 tbsp oil (see notes) in a lined oven dish. Bake for 15-20 minutes (see step 4).
2. cook the rice
Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
3. make the slaw
Toss coleslaw mix with 1 tbsp vinegar, 1/2 tbsp sesame oil, salt and pepper to taste.
4. garnish the chicken
Slice spring onions and chilli (see notes). Crush or chop peanuts. Sprinkle over the chicken.
5. finish and serve
Serve sticky chicken with rice, slaw and lime cut into wedges. Drizzle with extra sweet chilli sauce if desired.
FROM YOUR PANTRY:
sesame oil, salt and pepper, sweet chilli sauce, soy sauce, white wine (or rice) vinegar
basmati rice 300g
coleslaw mix 1 bag (400g)
spring onions 1/4 bunch
red chilli 1
roasted peanuts 1 packet
Add 1-2 crushed garlic cloves to chicken if you have.
Use the rice tub to quickly measure up x 1.5 amount of water.
Deseed chilli for less heat. Alternatively, serve in a small bowl on the side if too hot for the kids!