Asian inspired chicken with a gingery, Sweet, spicy sauce! Sticky sesame chicken with miso carrots and fresh steamed rice. And the best part…this sticky chicken is made quicker than any take-out meal and much healthier too.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper or grease with oil.
Cook the rice according to the package instructions in a saucepan.
Wash the chicken breast under cold running water, pat dry and cut into cubes. In a medium bowl, beat the egg and mix it with the chicken and a pinch of pepper to a bowl. Toss to combine.
Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil.
Peel the carrots and cut into slices. In a bowl, combine the miso, maple syrup, olive oil, ground ginger, and soy sauce. Stir them together until smooth. Add the carrot slices and mix well. Add the carrot slices on the other side of the baking sheet.
Bake for 10- 12 minutes. Toss the carrots, flip the chicken, and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temperature to 170 ºC.
Meanwhile, combine the soy sauce, orange juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
Pour half the sauce over the chicken, tossing to combine. Toss the carrots with 1 tablespoon oil. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
Quarter the avocado, remove the core and remove the pulp from the skin. Cut in thin slices.
Serve the chicken and sauce over bowls of rice topped with carrots and avocado slices. Sprinkle with sesame seeds.
Preparing In The Kitchen
Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper or grease with oil.
Cook the rice according to the package instructions in a saucepan.
Wash the chicken breast under cold running water, pat dry and cut into cubes. In a medium bowl, beat the egg and mix it with the chicken and a pinch of pepper to a bowl. Toss to combine.
Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil.
Peel the carrots and cut into slices. In a bowl, combine the miso, maple syrup, olive oil, ground ginger, and soy sauce. Stir them together until smooth. Add the carrot slices and mix well. Add the carrot slices on the other side of the baking sheet.
Bake for 10- 12 minutes. Toss the carrots, flip the chicken, and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temperature to 170 ºC.
Meanwhile, combine the soy sauce, orange juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
Pour half the sauce over the chicken, tossing to combine. Toss the carrots with 1 tablespoon oil. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
Quarter the avocado, remove the core and remove the pulp from the skin. Cut in thin slices.
Serve the chicken and sauce over bowls of rice topped with carrots and avocado slices. Sprinkle with sesame seeds.
