Halve chicken thigh fillets and toss with lime zest, 1/4 cup sweet chilli sauce, 2 tbsp soy sauce, 1 tbsp oil and crushed garlic in a lined oven dish. Bake for 20-25 minutes (see step 4).
2. 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. Trim and chop sugar snaps. Toss with coleslaw mix, 1 tbsp vinegar, 1/2 tbsp sesame oil, salt and pepper to taste.
4. Slice spring onions and chilli (see notes). Crush or chop peanuts. Sprinkle over the chicken for the last 5 minutes of cooking.
5. Serve sticky chicken with rice, slaw and lime cut into wedges. Drizzle with extra sweet chilli sauce if desired.
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!
garlic 1 clove
basmati rice 300g
sugar snaps 1/2 punnet
coleslaw mix 1 bag (400g)
spring onion 1/4 bunch
red chilli 1
roasted peanuts 50g
From your pantry:
sesame oil, salt and pepper, sweet chilli sauce, soy sauce, white wine (or rice) vinegar