Gluten Free Sticky Chicken with Rice & Slaw
An easy mid week dinner the whole family will love!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Serves 4
- 4 150g CHICKEN THIGH: , You can cook with breast however, thigh offers so much more flavour
- 3 cloves GARLIC: , Diced
- 4 tbsp TAMARI: , The gluten free soy sauce
- 4 tbsp HONEY: , The sticky part
- 4 tbsp SWEET CHILLI: , Delicious and fresh chilli
- 4 tbsp CORNFLOUR: , Mixed with water
- 4 tbsp SESAME OIL:
- To Serve: Basmati Rice and Slaw
Marinate the Chicken: In a bowl, combine the chicken thighs with tamari, honey, sweet chilli sauce, and rice vinegar. Let it marinate for at least 30 minutes or up to 2 hours in the fridge.
To cook the chicken. Heat olive oil in a pan over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant.
Add the marinated chicken to the pan and cook until browned and cooked through, about 8-10 minutes.
Mix the cornflour with 2 tablespoons of water. Pour in the cornflour mixture and stir well. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken.
Drizzle sesame oil over the chicken and remove from heat. Serve with steamed white rice and homemade or store bought slaw
Serving: 1bowl | Calories: 231kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 1008mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Course | DINNER
Cuisine | universal