Sticky honey garlic chicken with fresh coleslaw

Ingredients

• 150 gbasmati rice
• 300 gchicken fillet
• 1 pcpointed red pepper
• 150 gred cabbage
• 1 pccarrot
• 2 clovesgarlic
• 0.5 pclime
• 30 mlsoy sauce
• 2 tbsphoney
• 2 tspsriracha
• 1 tbspcornflour
• 1 tbsprice vinegar
• 2 stalksspring onion
• 1½ tbspvegetable oil
• 1 tbspsesame seeds
• black pepper — to taste
• salt — to taste

Method

1. 1

   Cook the basmati rice according to package directions. Drain if necessary and keep warm.

2. 2

   Cut the chicken fillet into bite-sized pieces. Place the chicken in a bowl, add the cornflour and some black pepper, and mix until all pieces are lightly coated.

3. 3

   Cut the pointed red pepper into strips. Finely shred the red cabbage, coarsely grate the carrot, finely chop the garlic and slice the spring onion into thin rings.

4. 4

   For the coleslaw, mix the red cabbage and carrot with the rice vinegar and a small squeeze of juice from half a lime. Season with a little salt and black pepper. Set aside.

5. 5

   Then squeeze the rest of the half lime over a bowl. Mix the juice with the soy sauce, honey, sriracha and finely chopped garlic.

6. 6

   Heat 1 tbsp of vegetable oil in a large frying pan. Fry the chicken over medium to high heat for about 5–6 minutes until golden brown all over and cooked through. Remove the chicken from the pan briefly.

7. 7

   Add the remaining ½ tbsp of vegetable oil and fry the pointed pepper for about 3 minutes, so it softens slightly but still has some bite.

8. 8

   Turn the heat down slightly. Return the chicken to the pan and add the honey-garlic sauce. Stir everything for 2–3 minutes, until the sauce is glossy and lightly syrupy around the chicken.

9. 9

   Divide the basmati rice between two bowls or deep plates. Spoon the sticky chicken with pepper alongside and arrange the fresh coleslaw next to it.

10. 10

    Finish with the spring onion and sesame seeds and serve immediately.