Frying your leftover roast chicken is a great way to breathe new life into it. This hot, sweet, and sticky recipe is a belter.
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Serves
2
Red Bird's Eye Chilli
Fresh Ginger
Garlic Clove
Blossom Honey
Light Soy Sauce
Chinese Black Vinegar
Asparagus
Third of a Leftover Roast Chicken
Microwaveable Basmati Rice
Fresh Coriander
Vegetable Oil
Fine Sea Salt
Serves
2
Red Bird's Eye Chilli
Fresh Ginger
Garlic Clove
Blossom Honey
Light Soy Sauce
Chinese Black Vinegar
Asparagus
Third of a Leftover Roast Chicken
Microwaveable Basmati Rice
Fresh Coriander
Vegetable Oil
Fine Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the chillies, ginger and garlic clove and pop into a small saucepan. Add the honey, soy and vinegar. Set over a medium-high heat and bring to a boil. Once boiling, remove from the heat and allow to infuse.
Step 2.
Cut the asparagus into chunky diamonds and shred the chicken into bite-sized pieces. Set a large frying pan over a high heat and add a glug of oil. Toss in the chicken and cook for 5-6 mins, tossing regularly until the skin is crispy and the meat is reheated. Add the asparagus and cook for 2 mins before tipping in the honey mixture.
Step 3.
Toss the mixture through the asparagus and chicken and keep cooking, reducing the marinade and letting it glaze the contents of the pan.
Step 4.
Heat the rice according to the package instructions.
Step 5.
Divide the rice between warm bowls, top with a pile of sticky chicken and asparagus and finish with torn coriander. Serve.
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