Cornflakes Crusted Chicken in Honey BBQ Sauce with Sticky Vegetable Fried Rice

•     2 boneless, skinless chicken breasts

•     Salt and pepper, to taste

•     1 cup cornflakes, crushed into fine crumbs

•     30g all-purpose flour

•     1 egg, beaten

 

For the Honey BBQ Sauce:

•     2 tbsp  BBQ sauce

•     2 tablespoons honey

•     1 tablespoon soy sauce

•     1 clove garlic, minced

•     1 teaspoon Worcestershire sauce

•     1 tsp cornstarch

•     1 tbsp oil

 

For Sticky Vegetable Rice:

 

•     150g white rice

•     2 tablespoons soy sauce

•     1 tablespoon honey

•     1 tablespoon sesame oil

•     1 tablespoon rice vinegar

•     Red Onion, Bell Pepper, Peas & Corn

•     1 green onion, chopped (for garnish)

•     Sesame seeds (for garnish)

 

1.    Preheat your oven to 375°F (190°C).

2.    Set up a breading station: Place the flour, beaten egg, and crushed cornflakes in separate shallow dishes.

3.    Dredge each chicken breast in the flour, then dip in the beaten egg, and finally coat with the crushed cornflakes, pressing gently to adhere.

4.    Transfer to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through.

5.    In a small saucepan, combine BBQ sauce, honey, soy sauce, minced garlic, and Worcestershire sauce. Heat the sauce over medium heat, stirring occasionally, until warmed through and slightly thickened. Remove from heat and set aside.

6.    In a pan, fry the diced vegetables together with the soy sauce, honey, sesame oil, and rice vinegar. Add the cooked rice to the pan and stir well to coat evenly and cook for an additional minute until sticky and heated through.

7.    Spoon the honey BBQ sauce generously over the chicken. Garnish with chopped green onions and sesame seeds and serve on the bed of sticky rice.