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Chicken thigh in oriental barbecue sauce over basmati rice with corn and cilantro
Juicy chicken thigh pieces sautéed and coated in a tasty barbecue sauce with oriental touches, served over fluffy basmati rice mixed with sweet corn and fresh cilantro. An easy, quick, and flavor-packed dish.
- Servings: 2
- Prep: 15 min
- Cook: 10 min
Ingredients
- 250 g chopped chicken thigh
- 25 ml ketchup
- 20 ml soy sauce
- 12 ml balsamic vinegar
- 8 g honey
- 10 ml olive oil
- 150 g basmati rice
- 320 ml water
- 140 g sweet corn, drained
- 5 g cilantro, chop
- salt
- black pepper
Instructions
- Rinse the basmati rice under running water to remove excess starch. Fill a saucepan with the water, add the rice and salt to taste. Cover and bring to a boil. Once boiling, reduce to medium-low heat and cook for 11-13 minutes, stirring occasionally.
- Drain the sweet corn. Remove the leaves and chop the cilantro. In a bowl, mix the ketchup, soy sauce, balsamic vinegar, honey, and a splash of oil.
- In a frying pan, heat a splash of oil over medium heat. When hot, add the chopped chicken thighs, season with salt and pepper, and cook for 5-7 minutes, until browned and cooked through.
- Add the prepared sauce to the chicken and cook for 1 more minute, stirring to coat the chicken well in the sauce.
- When the rice is ready, add the sweet corn and chopped cilantro, mix well, and adjust salt and pepper to taste. Serve the rice as a base on the plate and place the chicken in oriental barbecue sauce on top.
Nutrition (per serving)
- Calories: 506 kcal
- Protein: 29 g
- Carbohydrates: 38 g
- Fat: 18 g
- Fiber: 2 g