Sticky chicken with slaw & rice
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Baked (super-yummy!) sticky chicken with an Asian touch, served with rice, slaw and lime wedges.
1. Set oven to 220°C.
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.

Notes:
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!
chicken thigh fillets 600g
lime 1
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