Photo: Lily Banse
Quick soy-glazed chicken with carrot & cucumber pickle
12 ingredients
30 min + 15 min
Serves 2
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Sweet-sour flavours turn great-value chicken pieces into a flavour-packed meal
Estimated Nutrition (whole recipe, rough)
619
Calories
38g
Protein
18g
Fat
70g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ tbsp Chinese five-spice powder
- 3cm piece ginger , peeled and sliced
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 4 large skinless chicken thigh fillets, or 6 small
- ½ small cucumber
- 1 carrot , peeled
- 1 tsp golden caster sugar
- ½ red chilli , finely chopped
- oil , for frying
- 100g basmati rice , cooked to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes