This sticky chilli ginger chicken is sweet, spicy, and perfectly caramelised, served over fluffy rice with stir-fried veggies for a flavour-packed dinner that’s better than takeaway. Quick, easy, and full of bold Asian-inspired flavours using a simple pre-made sauce
Sticky Chilli Ginger Chicken Rice & Veggies
Sticky Chilli Ginger Chicken Rice & Veggies
Ashley’s Place
2
5 minutes
15 minutes
Asian
Dinner
I got this Sticky Chilli Ginger Sauce on the weekend to try and it was delicious and so simple to make. I literally came in the door from afternoon walk at 6pm and had this ready on the table by 6:15pm. And we know I love making things from scratch but this is a great one for a quick weeknight dinner
Ingredients
- 🤎 2 Chicken breast small or thighs whatever you have worked
- 🤎 2 Zucchinis
- 🤎 1 big handful of Green Beans Top & Tailed
🤎 Marions Kitchen Sticky Chili Ginger Sauce*
- 🤎 2 Rice Cups (we are cheating here to make it easier but make it from scratch if you want)
Directions
- 🤎 Chop your zucchinis in small rounds & then halved, top & tail your green beans and add both to a pan on medium-high with a dash of olive oil to start to brown off. We want to add some colour which should only take a few minutes, the green beans may take a little longer
- 🤎 Chop your chicken into pieces and add to a pan on medium-high heat with a dash of oil (i did this in seperate pans) - I didn’t have time to marinate the chicken & mine was thighs with skin so i cooked it off first as I knew it would be oily. Once it was nearly done i wiped the excess oil away before adding the sauce
- 🤎 Add the sauce I provided used about 2-3 tbs but honestly use we much we you like, I wanted to be covered. Cook for another 1-2 minutes to coat and thicken up
- 🤎 Heat your rice cup according to the instructions
- 🤎 Add about 1 tbsp or so of sauce to the zucchini & green beans, you don’t need much I just wanted the lightest of coverings of sauce on there
- 🤎 And assemble, rice, chicken and veggies
🤎 I added a sprinkle of sesame seeds but its optional