Huli Huli chicken
Ready in around 20 mins
- Energy: 2153kj (514Kcal)
- Protein: 39g
- Carbohydrate: 84g
- Fat: 8g
- Contains: Sesame, Soy & Gluten
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1. TO COOK THE RICE:
Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid add sesame seeds and fluff the rice with a fork.
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2. TO PREPARE AND COOK THE CHICKEN:
Cut the capsicum into half and remove the seeds then dice into 1 cm cubes. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each piece into 4 pieces. Heat a drizzle of oil in a non-stick frying pan on a medium-high heat. Cook the chicken for 4-5 mins on one side. Turn chicken over and add the diced capsicum and cook for a further 4-5 mins until cooked through. Add the huli huli sauce, stir and bring to a simmer for 1 min.
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3. TO PREPARE THE SALAD:
Cut the Lebanese cucumber in half lengthways. Slice on the diagonal into ½ cm thick slices. Cut cherry tomatoes in half. Add to a large bowl with the mesclun lettuce. Pick the mint leaves and roughly chop. Add to the bowl with salad with 1 tbsp of olive oil. Toss and season with salt and pepper.
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TO SERVE:
Divide the sesame rice between plates. Top with huli huli chicken and serve salad on the side.
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- 1 pack of free-range chicken thighs
- 1 pack of basmati rice
- 1 pack of mint
- Lebanese cucumber
- 1 punnet of cherry tomatoes
- 1 bag of mesclun lettuce
- Yellow capsicum
- 1 pack of sesame seeds
- 1 pot of huli huli sauce
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