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Ingredients
- olive oil to brush
- 800 g chicken thigh fillets cut into pieces (3 cm - see Tips)
- 250 g jasmine rice
- 1000 g water
- 2 tsp sea salt
- 180 g carrots cut into slices (5 mm)
- 100 g sugar snap peas trimmed
- 1 egg
- 3 tbsp cornflour (see Tips)
- 2 tsp paprika
- ½ tsp ground black pepper
- 2 garlic cloves
- 30 g rice wine vinegar
- 60 g honey
- 20 g sweet chilli sauce
- 60 g tomato ketchup (see Tips)
- 30 g brown sugar
- 50 g soy sauce (see Tips)
- 20 g sesame seeds
- 2 spring onions/shallots trimmed and cut into thin slices, to garnish
- Nutrition
- per 1 portion
- Calories
- 710.4 kcal / 2983.8 kJ
- Protein
- 45.9 g
- Fat
- 19.7 g
- Carbohydrates
- 85.4 g
- Fibre
- 5.6 g
- Saturated Fat
- 4.6 g
- Sodium
- 2303.9 mg
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