Sticky Chicken Stir-Fry

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  3 thigh, bone removed or 282g

• Chinese Five Spice Blend Grinder

  President's Choice

  1 tsp or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tsp or 14g

• Ginger root

  Raw

  2 ½ tbsp or 15g

• Garlic

  Raw

  2 clove or 6g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Heinz Tomato Ketchup

  Meijer

  1 tbsp or 17g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Honey

  1 tbsp or 21g

• Spinach

  Raw

  5 cup or 150g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 large or 25g

Directions

1. Combine the rice and water in a pot with a lid over high heat and bring to the boil. Once boiling reduce the heat to low and simmer for 15-20 minutes or until tender with a slight bite.
2. Meanwhile, slice the chicken thighs into fine strips (approx 1/4" thick). Add the chicken and five spice to a bowl and stir with a spoon to coat the chicken evenly and thoroughly. Season with salt and pepper
3. Heat the vegetable oil in a large non-stick pan (with a lid) on a medium heat. When hot, add the chicken and cook for 2-3 minutes until starting to brown slightly
4. Reduce the heat to low, cover with a lid and simmer for another 7-10 minutes or until nearly cooked through
5. Meanwhile, peel the ginger with the edge of a spoon and finely chop or grate. Peel and finely dice or grate the garlic. Slice the chilli in length halfways, deseed by scraping the seeds out with a teaspoon and chop finely
6. Combine the ginger, chilli, tomato ketchup, soy sauce and honey (add the chilli seeds if you like it hot).
7. Remove the lid from the chicken and add the sticky sauce. Raise the heat to medium and cook for a further 1-2 minutes until a sticky sauce has formed.
8. Meanwhile, wash and finely chop the spinach by bunching it up and finely slicing
9. Once the rice has cooked, drain and set aside reserving the pot. Add the chopped spinach and 2 tbsp water and return the pot to a medium heat, stirring to mix. Season to taste
10. Finely slice the spring onion. Serve the sticky chicken over the brown rice and spinach. Sprinkle with the spring onion and serve.