Citrus Chicken & Wild Rice

Ingredients · per serving

• ½ medium Lime
• 250 g Chicken breast
• to taste Black pepper
• 3 cloves Garlic
• 1 tbsp Olive oil
• 100 g Wild rice
• 1 tbsp Rice vinegar
• 2 tsp Fresh ginger
• 1 tbsp Sesame oil
• 1.5 tbsp Honey
• 3 tbsp Soy sauce
• 200 g Broccoli florets
• 2 tbsp Fresh coriander
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 1 medium Orange

Instructions

1. Rinse the wild rice. Combine with 350ml water and a pinch of salt. Bring to a boil, lower to simmer, cook 35-40 minutes until tender with a slight chew. Drain any excess water.
2. Heat the oven to 220°C/200°C fan. Cut the broccoli into florets. Toss on a tray with 1 tbsp sesame oil, salt and pepper. Roast 15-18 min until tender with charred edges.
3. Pat the chicken breasts dry. Season with salt and pepper. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Sear the chicken 4 min per side until cooked through. Lift onto a plate.
4. Mix the glaze: orange juice, orange zest, soy sauce, honey, minced garlic, grated ginger, rice vinegar.
5. Pour the glaze into the chicken pan. Bring to a simmer over medium heat. Reduce 3-4 minutes until glossy and syrupy.
6. Slice the chicken into strips. Return to the pan, baste in the glaze.
7. Fluff the wild rice. Build the bowls: rice as base, sliced chicken with sticky glaze on top, roasted broccoli alongside. Scatter sesame seeds, sliced spring onion and chopped coriander. Lime wedge.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.