Sticky soy glazed chicken

Name: Sticky soy glazed chicken
Cook time: 20 min
Yield: 2

with charred edamame and pickled cucumber

Ready in around 20 mins

RECIPE FACT:

Pickling is one of the oldest forms of preserving and was used to preserve food for long voyages out to sea.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE PICKLED CUCUMBER:

Using half the cucumber, cut into 1 cm cubes and place into a bowl with the rice pickle dressing.
2. TO COOK THE CHARRED EDAMAME AND RICE:

Peel and grate the carrot. Remove the mint leaves from their stalks and roughly chop. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown rice, squeezing on the bag gently to break up any large clumps. Add to the pan with the carrot, season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE STICKY SOY CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips. Wipe out the frying pan, respray with oil and place back over a medium-high heat. Once hot add the chicken strips, season with salt and cook for 2-3 mins stirring regularly. Pour in the sticky soy glaze and cook for a further 1-2 mins.
TO SERVE:

Spoon charred edamame and rice into bowls and top with sticky soy glazed chicken. Add a spoonful of pickled cucumber pouring over some of the rice pickle dressing onto the rice. Sprinkle over the chopped mint, toasted coconut and cashews.