Sesame Coated Chicken
with broccoli and lime rice
This sesame coated chicken is doused in a tangy and slightly spicy sauce. Zesty rice and perfectly charred veg round out a truly moreish meal.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Red Thai Style Paste
150 grams
Jasmine Rice
1 unit(s)
Lime
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
3 unit(s)
Garlic
2 sachet(s)
Honey
320 grams
Irish Chicken Breast
1 unit(s)
Broccoli
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Pepper
to taste
Butter
to taste
Oil
to taste
Water
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic.
- On a lined baking tray, rub the chicken with Thai spice, salt, pepper and a drizzle of oil.
- Sprinkle over the sesame seeds.
- Cook on the top shelf, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
- Meanwhile, pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Zest and quarter the lime.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli for 2-3 mins, add the garlic and cook for 30 secs.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins. Once cooked, transfer the broccoli to a bowl and cover to keep warm.
- Return the pan to medium-high heat.
- Add 75ml water (double for 4p), red Thai paste, ketjap manis and honey.
- Bring to the boil and cook until reduced by half, 3-5 mins.
- Once reduced, remove from the heat.
TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.
- Stir 1 tbsp butter (double for 4p) into the sauce.
- Season to taste with salt, pepper and a squeeze of lime juice.
- Loosen the sauce with a splash of water if required.
- Once cooked, stir the lime zest through the rice, fluffing it up as you go.
- Share the zesty lime rice between bowls.
- Top with the sesame chicken, spooning over the sauce from the pan.
- Serve the broccoli alongside.
- Place any remaining lime wedges on the side for squeezing over.
