Method
1. Marinate the ChickenIn a large bowl, mix:
• Spicy tomato chutney
• Garlic
• Stem ginger
• Mayonnaise
• Lime zest
Add the chicken strips and toss to coat evenly.
Cover and refrigerate until ready to cook (can be left for up to 2 days).
2. Cook the Rice
1. Drain and rinse the soaked rice.
2. Add to a saucepan with:
o Crumbled stock cube
o Spicy tomato chutney
o Carrot
o Sweetcorn
3. Cover with cold water (2–3cm above the rice).
4. Bring to a simmer, cover with a tight-fitting lid and cook for 5 minutes.
5. Turn off the heat and leave to steam for 15 minutes (do not lift the lid).
3. Cook the Chicken
Place marinated chicken strips on a grill rack.
Grill for about 5 minutes per side, or until golden and cooked through.
4. Finish the Rice
Place peas in a bowl and cover with boiling water. Let sit for 2–3 minutes, then drain.
Remove the lid from the rice, fluff with a fork, and stir through the peas.
To Serve
Plate the spiced rice and top with sticky glazed chicken.
Add a fresh salad or slaw on the side for crunch.
Ingredients
For the Chicken:
• 8 chicken tenders (or 2 chicken breasts cut into strips)
• 4 tbsp Opies Spicy Tomato Chutney
• 2 garlic cloves, chopped
• 2 pieces Opies Stem Ginger, chopped
• 2 tbsp mayonnaise
• Zest of 1 lime
For the Rice:
• 150g basmati rice (soaked for 20 minutes in cold water)
• 2 tbsp Opies Spicy Tomato Chutney
• 1 carrot, finely chopped
• 1 vegetable stock cube
• 40g frozen sweetcorn
• 40g frozen peas
