Sticky Chicken, Kale and Rice

PREP: 5 minutes
COOK: 20 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

461kcal Energy
53g Carbohydrate
50g Protein
23g (of which Sugar)
3.7g Fat
8.1g Fibre
0.8g (of which Saturated Fat)
1.8g Salt


For the sauce

3 tbsp reduced salt soy sauce

7 tbsp sriracha

1 tbsp rice vinegar

2 tbsp maple syrup

4 skinless chicken breasts (750g)

2 tpsp oil

3 leeks, cleaned, trimmed and sliced

3 cloves garlic, sliced

400g pre cooked basmati rice

200g frozen peas

250g bag of kale


To cook the chicken

  1. Mix the sauce ingredients in a jar.
  2. Add 1/4 the sauce to a bowl, add the chicken and coat well.
  3. Place the chicken under the grill and brush with 1 tbsp oil. Cook for 12-13 minutes, flipping a few times until cooked through.
  4. In the meantime, add the leeks to a large pan along with 1tbsp oil.
  5. Cook for on a medium heat for approx 5 minutes until soft.
  6. Now add the garlic and fry for a further minute.
  7. Add the pre cooked rice, peas and kale, stir well and cook for 3-4 minutes.
  8. Finally, add the reserved sauce and stir to coat the rice.
  9. Season to taste and then serve the rice with the chicken.

Cooking Tips

You can double the sauce amounts and reserve half to pour over the chicken & rice at the end for extra flavour and stickiness.

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