Solo: Char Siu Chicken with Tomato and Greens

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Solo: Char Siu Chicken with Tomato and Greens

Sticky glazed weeknight chicken dinners a sweet and sour rendition of a dim sum classic paired with coconut rice and a tomato and greens salsa.

Ingredients to serve 1

  • 1 x Chicken Breast - cut into cubes or sliced
  • 1 tbsp x Corn Flour
  • 60ml x DD Sticky Chilli Chicken Sauce
  • 1 x Cauliflower - chopped or grated into rice
  • 15g x Coconut flakes
  • ¼ tin x Coconut Milk
  • 50g x Heirloom Tomatoes - quartered
  • ¼ x Cucumber - quartered lengthwise and diced
  • 15g x Baby Spinach - long or thick stems removed
  • ¼ x Lemon - halved for juicing
  • Salt and Pepper (from your pantry)
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands, cauliflower, heirloom tomatoes, cucumber and lemon well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

An heirloom tomato is an open-pollinated, non-hybrid heirloom cultivar of tomato. They are classified as family heirlooms, commercial heirlooms, mystery heirlooms, or created heirlooms. They usually have a shorter shelf life and less disease resistance than hybrids.

Step 1 - Toasted Coconut Rice

Heat a large casserole pan over med-high heat, while your pan is warming toast your coconut flakes until lightly golden, transfer them to your chopping board once done. Now add a drizzle of olive oil and once your pan is warm, add your cauliflower rice and cook while stirring for 4-5 minutes. Now add your coconut milk and cook until your rice is tender, finishing by seasoning with salt and pepper and mixing through your toasted coconut flakes.

Step 2 - Sticky Chilli Chicken

Place your chicken cubes/slices in a medium mixing bowl, season lightly with salt and pepper and coat with cornflour. Clean your frying pan and place it back over high heat. Add a shallow layer of sunflower oil and proceed to crisp your chicken cubes/slices until well-browned, 3-4 minutes. Remove with a slotted spoon and drain on paper towel. You might have to do them in two batches so that you don't overcrowd your pan. In this way, you assure crisping as well. Decant your oil from your frying pan and add your DailyDish Sticky Chilli Chicken Sauce, cook until slightly sticky then toss your crispy chicken back into the pan to coat in your sauce.

Step 3 - Tomato and Greens Salad

Mix your quartered heirloom tomatoes along with your diced cucumber and picked baby spinach. Juice your lemon into a medium mixing bowl, whisk through double the amount of olive oil and season lightly with salt and pepper.

To serve

Dress your tomato and greens salad with your lemon dressing. Divide your toasted coconut rice amongst your servings, top with your sticky chili chicken and dressed tomato and greens salad. Enjoy!