On the table in 15 minutes – a complete meal! I call this Sticky Pantry Chicken because you probably have all the marinade ingredients in your pantry. It’s sweet, sticky and spicy (optional), with an incredible depth of flavour. Because the marinade makes such a great saucy glaze, you don’t need to marinate the chicken overnight, though you can if you want.
A handy shortcut I use is to steam the broccolini using the residual heat when resting the rice – it works perfectly! You can substitute the broccolini for other vegetables, such as sliced carrots, asparagus, or any other vegetable that cooks in around the same time as broccolini.
- 6 (1.5-2lb / 750g-1kg) chicken thigh fillets
- 1/2 cup ketchup or tomato sauce
- 2 tbsp soy sauce
- 2 tbsp dijon or American mustard
- 2 tbsp hot sauce (optional)
- 2 tbsp vinegar (any)
- 1/2 tbsp brown sugar
- 2 garlic cloves , crushed
- 1/2 cup water
- 1 tbsp oil (for frying)
- 2 cups rice
- 3 cups water
- 2 bunches broccolini
- 1 tbsp flaked almonds (optional)
Combine the rice and water in a pot, bring to boil then turn down to simmer until the water is absorbed (6 to 8 minutes).
Remove rice from heat, place broccolini in the pot on top of the rice, put lid back on and leave for the rice to rest for 5 minutes and the residual heat to steam the broccolini.
While the rice is cooking, combine the chicken marinade ingredients.
Heat the oil in a large pan over medium high heat, quickly dip each piece of chicken into the marinade, shaking off the excess, then place in the pan.
Cook the first side for 2 to 3 minutes, until it caramelises and is dark golden, then turn and cook the other side for 2 to 3 minutes.
Remove the chicken from the pan, add the remaining marinade with an extra 1/2 cup of water.
Bring to rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck to the bottom of the pan.
When the sauce has thickened (around 1 to 2 minutes), remove from heat, return the chicken to the pan to coat in the sauce.
To serve, place rice on a plate, top with chicken and broccolini on the side. Garnish broccolini with flaked almonds if you wish.
1. You can substitute the brown sugar for honey or maple syrup.
2. Any hot sauce will work, just be sure to adjust for spiciness to your taste.
3. You can make this using any cut of chicken, and is suitable for grilling, baking or cooking on the stove.
4. Always refer to the cooking instructions for the rice as the water to rice ratio differs between different brands. Generally the rule of thumb is 1 cup of uncooked rice with 1 1/2 cups water.
5. You can substitute the broccolini for other vegetables if you want, just be sure to cut them to a size such that they would cook in boiling water in 1 to 2 minutes - that is a suitable size to "steam" using the residual heat of the rice.
6. Marinading for a while (up to 24 hours) is optional but not necessary. This recipe makes such a great glaze it's not critical to get the flavours infused into the chicken.
7. This marinade/sauce is fantastic for grilling on the BBQ as well. Omit the hot sauce, and the kids will love it!
8. The nutritional information is based on serving 6 people.