Quick sticky chicken recipe

If you’re after a quick and tasty Chinese takeaway alternative this recipe is just the ticket! Although some fussier children might be put off by the pak choi, the chicken and rice should be enjoyed by most. 

You could add peas to the rice if you like, skip out the chilli if your children only enjoy mild flavours, or try a different side vegetable.

Ingredients: 

·         5tbsp hoisin sauce

·         1tbsp each soy sauce and sunflower oil

·         2 garlic cloves, crushed

·         1tbsp grated root ginger

·         4 skinless free-range chicken breasts

·         200g (7oz) basmati rice

·         1 free-range egg, beaten and seasoned

·         handful coriander leaves, chopped

·         2 spring onions, finely sliced

·         1 red chilli, deseeded and finely chopped

·         Pack of pak choi

1.Mix the hoisin, soy, garlic oil and ginger in a bowl, and leave teh chicken to marinate in it for about 20 minutes, before putting in the oven at 200c or 180c fan, 400F gas 6 on a foil lined baking tray.

2. Meanwhile you can be preparing the rice and pak choi. Steam the pak choi as it is for about 5-10 minutes, or stir fry for around 2 minutes. You could cut it in half to cook more quickly.

3.Heat a small pan with oil, and fry a beaten egg. Cook on both sides then cut into strips.
4.Boil your rice as normal. When cooked, add the sliced spring onions, chilli, coriander and your fried egg strips.