Ingredients with Measurements:
- 2 cups of sticky rice
- 2 1/2 cups of water
- 1 tablespoon of vegetable oil
- 1 pound of boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of sliced green onions
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse the sticky rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker or pot with 2 1/2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and sticky.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through.
3. In a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, and red pepper flakes. Pour the mixture over the chicken and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens.
4. Serve the sticky rice with the Chinese chicken on top. Garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Rice cooker or pot: low heat
Skillet: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 28g
Sodium: 700mg
Sugar: 10g
Substitutions for ingredients:
- Sticky rice: jasmine rice, sushi rice
- Vegetable oil: canola oil, peanut oil
- Chicken: pork, beef, tofu
- Soy sauce: tamari sauce, coconut aminos
- Hoisin sauce: oyster sauce, plum sauce
- Honey: maple syrup, agave nectar
- Rice vinegar: apple cider vinegar, white wine vinegar
- Sesame oil: peanut oil, vegetable oil
- Garlic: garlic powder, onion powder
- Red pepper flakes: cayenne pepper, chili powder
- Green onions: chopped cilantro, sliced red onions
Variations:
- Add vegetables such as sliced bell peppers, carrots, or snow peas to the chicken mixture.
- Use shrimp instead of chicken for a seafood twist.
- Make it spicy by adding more red pepper flakes or hot sauce.
- Make it vegetarian by using tofu instead of chicken and vegetable broth instead of chicken broth.
Tips and tricks:
- Rinse the sticky rice until the water runs clear to remove excess starch and prevent the rice from becoming too sticky.
- Cut the chicken into small pieces to ensure even cooking.
- Whisk the cornstarch mixture well to prevent lumps.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- Garnish with additional sliced green onions or sesame seeds for extra flavor and texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sticky rice and chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sticky rice and chicken in a large bowl or on individual plates. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds
Pairings:
Steamed broccoli, stir-fried vegetables, egg rolls
Suggested side dishes:
Steamed broccoli, stir-fried vegetables, egg rolls
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to moisten.
- If the chicken is too dry, add more sauce or a splash of chicken broth to moisten.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sticky rice is a staple in many Asian cuisines, including Chinese, Thai, and Vietnamese. It is often used in sweet and savory dishes and is known for its sticky texture.
Flavor profiles:
Savory, sweet, tangy, slightly spicy
Serving suggestions:
Serve the sticky rice and Chinese chicken as a main dish for lunch or dinner.
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Region: Chinese