Serves 2
Ingredients

  • 1 Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces
  • 2 Tsp. Sriracha Seasoning
  • 250g Jasmine Rice
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Bunch Spring Onions, trimmed, then whites thinly sliced & green parts roughly chopped
  • 4 Large Garlic Cloves, finely grated
  • 4cm Piece Root Ginger, peeled & finely grated
  • 2 Packs Tenderstem Purple Broccoli
  • 4 Tbsp. Irish Made Soy & Ginger Sauce
  • 2 Tbsp. Handmade Hot Ketchup
  • Achill Sea Salt & Freshly Ground Black Pepper

Method

Put the chicken in a bowl and add the sriracha seasoning and season generously with pepper. Mix well to combine and cover with clingfilm, then allow to come back up to room temperature.

Rinse the jasmine rice well and then put in a large pan of boiling salted water for 10-12 minutes until tender. Drain into a sieve and keep warm over a pan with a little simmering water.

Meanwhile, heat a large non-stick frying pan or wok until smoking hot. Add the oil and swirl up the sides, then tip in the whites of the spring onions with the garlic and ginger and stir fry for 30 seconds. Add the seasoned chicken and continue to stir fry for 6-8 minutes until the chicken is cooked through and golden brown.

Trim the broccoli and put into a steamer, then cook for 4-5 minutes until tender.
Drizzle the soy & ginger sauce into the chicken with the hot ketchup and toss over the high heat for 2-3 minutes until caramelised. Add the greens of the spring onions tossing again until evenly combined and just wilted.

Put the Jasmine rice on to serving plates and top with the steamed broccoli, then finish with the sticky ginger chicken to serve.

Chicken Satay Rice Bake

Serves 4

Ingredients:

  • 1 Tbsp S Extra Virgin Olive Oil
  • 1 Onion, diced
  • 1 red Pepper
  • 2 Cloves of Garlic, crushed
  • 1 Simply Better Red Chilli
  • 450g Irish Cornfed Chicken Breast Fillets, diced
  • 1 Tbsp mild Curry Powder
  • 3 Tbsp Crunchy Peanut Butter
  • 1Tsp Hot honey
  • 1 Tbsp Irish Made Soy & Ginger Sauce
  • 1 Tbsp Sweet Chilli Sauce
  • Juice of 1 lime
  • 400ml Chicken Stock
  • 300g Basmati Rice, rinsed
  • ½ Can Thai Coconut milk
  • Chopped Coriander, to garnish
  • Sea Salt & Freshly Ground Black Pepper

Method:

Preheat the oven to 180°C (350°F/Gas Mark 4)

Heat the oil in a large skillet pan over a medium heat, add the diced onion and pepper and cook until softened, this should take about 10 minutes

Add the garlic and half of the chilli (keeping the other half for garnish) and cook for a minute.

Add the coconut milk, curry powder, peanut butter, hot honey, soy & ginger sauce and sweet chilli sauce, lime juice and stock. Stir in the chicken and bring to the boil.

Pour in the rinsed rice, stir well to combine then cover with a lid and transfer to the oven to cook for 25-30 minutes until the rice is fully cooked through. Season to taste and finish with some chopped coriander and fresh chilli. Serve straight to the table.