Sticky, glossy sweet chilli chicken thighs over fluffy Qetoe Rice with a cold, garlicky smashed cucumber salad on the side. It's this week's most saved bowl format, rebuilt with around half the carbs of regular rice and Qetoe Sweet Chilli Sauce in place of honey, so you get the sticky glaze without the sugar.
Serves 2 | Prep 10 min | Cook 12 min
Per serve: 523 cal, 44g protein, 28g carbs
Ingredients
- 1 packet Qetoe Rice
- 400g skinless chicken thigh fillets, cut into bite-size pieces
- 1 tbsp cornflour
- 1 tbsp olive oil
- 2 garlic cloves, grated
- 1 tsp grated ginger
- 4 tbsp Qetoe Sweet Chilli Sauce
- 2 tbsp soy sauce
- 2 Lebanese cucumbers
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- 1 tbsp sesame seeds
- 30g spring onion, sliced
- 2 tbsp fresh coriander leaves
Method
- Smash the cucumbers with the flat of a knife, cut into chunks and toss with the rice vinegar, sesame oil, chilli flakes and salt. Chill while you cook.
- Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Toss the chicken in the cornflour. Heat the olive oil in a large non-stick pan over high heat and fry for 6 to 8 minutes until golden and cooked through.
- Add the garlic and ginger for 30 seconds, then pour in the sweet chilli and soy sauce. Toss for 1 to 2 minutes until sticky and glossy.
- Build the bowls: rice, sticky chicken and smashed cucumber, then finish with spring onion, coriander and sesame seeds.
Tips
Salt the smashed cucumber and let it sit for 10 minutes before dressing, then pour off the liquid. It stays crunchy and soaks up more of the dressing.
