Creamy honey soy chicken nibbles with rice & salad
Appliance/Function:
Equipment
- 1 Medium-deep baking dish
- 1 Medium bowl
- 1 Large pot or rice cooker
- 1 Large bowl
Ingredients
- oil spray
Chicken
- 4 cloves garlic
- ⅓ cup honey
- ¼ cup soy sauce or gluten-free tamari sauce
- ¼ cup apple cider vinegar
- 2 tsp sesame oil
- ½ cup coconut milk
- 1.2 kg chicken nibbles or chicken wings
Rice
- 1 cup Jasmine rice
Salad
- 1 carrot
- 1 cucumber
- 1 capsicum
- 1 lime
Instructions
Before you start
- Preheat the oven to 220 °C fan bake. Spray a medium-deep baking dish with oil spray.
Cook chicken
- Peel and mince 4 cloves garlic. In a medium bowl whisk garlic, ⅓ cup honey, ¼ cup soy sauce , ¼ cup apple cider vinegar, 2 tsp sesame oil, ½ cup coconut milk and a grind of pepper. Add 1.2 kg chicken nibbles to the prepared baking dish and pour over the sauce. Bake, turning occasionally, for 30 minutes or until the chicken nibbles are golden and cooked through.Note: Chicken wings will take longer than chicken nibbles.
Cook rice
- In a large pot over high heat add 1 cup Jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.
Make salad
- Meanwhile, add to a large bowl as you go - julienne or grate 1 carrot and 1 cucumber. Deseed and thinly slice 1 capsicum into strips. Finely grate the zest of 1 lime. Juice the lime. Season with pepper and toss to combine.
To serve
- Divide the rice, creamy honey soy chicken nibbles and salad among plates. Drizzle over any remaining sauce.
Nutrition
Calories: 751kcal | Carbohydrates: 73g | Protein: 37g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 997mg | Potassium: 677mg | Fiber: 3g | Sugar: 28g | Calcium: 73mg | Iron: 4mg