Sticky Lemon Ginger Chicken - with Rice & Asian Greens

Sticky Lemon Ginger Chicken - with Rice & Asian Greens

$23.00 ea
Serving Size: 2
Cook Time: 40 minutes

This chicken is finger-licking good. Sweet and sticky, plus a little bit spicy. Perfect for when you need a holiday, but can’t quite get away.



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    1. Give all your vegies a little wash. Peel the garlic and ginger and finely grate using a microplane (otherwise finely chop). Pick coriander leaves, set aside. Finely chop the stalks, add to a mixing bowl together with the garlic, ginger, the juice of one lemon, palm sugar, soy sauce, fish sauce and honey. Finely slice the shallots (white stem only, reserve green for later), add to bowl. Finely slice the chilli, (remove seeds if desired) adding half to the marinade, set half aside. Mix marinade well. 
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    2. Place chicken thighs in the bowl with the marinade. Rinse the rice well under running water. Add to a small pot with 1 ½ cups of water and a pinch of salt. Bring to the boil whilst stirring occasionally. When the water has reduced by half, reduce heat to low, place lid on and cook for approx. 10 mins until all liquid has absorbed.
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    3. Bring a pot of salted water to the boil. Place a frying pan on high heat. When hot, drizzle grapeseed oil and sear the chicken thighs for approx. 3 mins on each side until golden. Add the remaining marinade, reduce heat to low and simmer for approx. 5 mins until the sauce becomes dark and sticky.
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    4. Once the rice has cooked, brush with a fork to release steam and prevent further cooking. Chop the peanuts and finely slice the green shallot stems, set aside.
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    5. Devein the snow peas. Blanch the choy sum (cutting in half if necessary) and snow peas in the boiling water for approx. 2 mins, drain and toss through the chicken.
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    6. Plate up rice, chicken thighs, choy sum and snow peas. Top with remaining sauce and finish with peanuts, shallots, coriander leaves and sliced chilli. Consume within 48 hrs.



  • 1 packet chicken thighs
  • 2 cloves garlic
  • 10 g ginger
  • ½ bunch coriander
  • 1 lemon
  • 3 tbsp palm sugar
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey                
  • ¼ bunch shallots
  • 1 long red chilli  
  • 1 cup sushi rice
  • 2 tbsp grapeseed oil
  • 1 tbsp peanuts
  • ½ bunch choy sum
  • 100 g snow peas



    • Salt



      Lake Crystal Australian Lake Salt Fine 250g

      $3.49 ea

      Maldon - Sea Salt Flakes (240g)

      $9.49 ea