Easy Ginger Garlic Chilli Chicken
What You Will Need
Ingredients
- 1½ C jasmine rice
- 2 tbsp canola oil
- 600 g chicken thigh fillets (skinless) cut into bite size chunks
- 2½ cm fresh ginger finely grated
- 2 cloves of garlic crushed
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp runny honey
- 1 tsp rice vinegar
- 1 broccoli cut into florets
- 2 spring onions sliced (optional)
- 1 tbsp sesame seeds lightly toasted
- 1 handful fresh coriander
Made with
Lee Kum Kee products
How to make it
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Rinse the rice and cook according to packet instructions.
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Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
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Push the chicken to one side of the pan. Add the ginger and garlic to the empty space, cooking for 30 seconds until fragrant.
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Add the chilli garlic sauce, soy sauce, honey, and vinegar. Stir everything together to coat the chicken evenly. Simmer for another 2–3 minutes until the sauce glazes the chicken.
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At the same time lightly cook the broccoli in a pot of boiling water.
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Serve the chicken on rice, sprinkle over spring onions, sesame seeds, and coriander and arrange broccoli alongside.