How do you thicken sticky chicken sauce?

If for some reason your sauce doesn't begin to thicken mix the cornflour and water together and then add to the sauce . Once you have a lovely sticky sauce add the chicken back in and stir until coated. Serve with sticky rice and garnish with sliced spring onion and extra sesame seeds.

What does it mean when cooked chicken is sticky?

If the chicken in question feels slimy, sticky or like it has a filmy layer on top, it's likely gone bad . Fresh, raw chicken has a shiny, smooth texture.

What's the best way to stuff chicken breast?

Use a soup spoon or your hands to scoop the filling into the pocket of each breast . Pin the breast closed. Use a toothpick to hold each pocket closed by inserting it on either side of the pocket. Brown the breasts.

Which side of the chicken do you stuff?

Points to remember. Stuff the neck end with a sausagemeat stuffing, fold the skin over and use co*cktail sticks to secure underneath.

How do you seal stuffed chicken breast?

Fill with stuffing. Thread a small bamboo skewer through to enclose the stuffing so it doesn't fall out .

Why is chicken meat sticky?

Feel. If it looks OK and smells OK but feels extra slimy, sticky or dry from freezer burn , it's time to say goodbye. “Raw chicken can have a somewhat slimy feel to it, but if it has a slimy feel after it is rinsed off and patted dried, it's no longer good,” Danielson said.

What is the jelly like substance in chicken?

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat . Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

What is the goo coming out of chicken?

The good news is this is a normal and safe occurrence. What is this white goo? It's protein and water released from the chicken's muscle fibers . Heat causes these fibers to contract, displacing some of the juices.

What is the white goo from frozen chicken?

If the chicken is frozen, thawed, and refrozen multiple times, the structure of the chicken's cells is damaged, which makes them break and release their contents . If enough cells break down like this, you get a liquid mixture of protein, fat, and water floating between the muscle fibers.

Sticky Chicken With Colcannon Recipe | Waitrose & Partners (2024)

Sticky Chicken With Colcannon Recipe | Waitrose & Partners (1)

Colcannon is a mash made using potatoes and cabbage. The potato adds potassium to the protein-rich chicken in this dish packed with great-value ingredients. Both nutrients help to keep muscles healthy.

Full StarFull StarFull StarFull StarEmpty Star4 out of 5 stars(5) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

800g Waitrose King Edward Potatoes, rinsed and cut into 2cm chunks
½ Essential Savoy Cabbage, core discarded and shredded
2 Essential Salad Onions, finely sliced
50g Essential Unsalted Butter
50ml Essential British Free Range Whole Milk
3 tbsp Essential Dijon Mustard
3 tbsp Essential Wholegrain Mustard
2 tbsp Essential Clear Honey
600g pack 4 Essential Higher Welfare British Chicken Breast Fillets

Method

Preheat the grill to medium-high and put a shelf towards the topof the oven. Put the potatoes in a large saucepan and cover withcold water. Bring to the boil, then simmer for 8 minutes. Add thecabbage and simmer for another 4 minutes. Drain in a colanderand allow to steam dry for a minute, then tip back into the pan.Add the salad onions, butter and milk; season and mash together
Meanwhile, in a shallow dish, mix both mustards with the honey. Season the chicken breasts on both sides, then add to the honey mustard marinade, turning to coat. Discard any excess marinade and transfer the chicken to a lined baking tray.
Grill the chicken for 4-5 minutes on each side or until fullycooked through, the juices run clear and no pink meat remains.Rest the chicken for a couple of minutes, then slice and serve withthe colcannon. Steamed green vegetables go nicely, too, if liked.

Cook’s tip

King Edward potatoes:Step away from the peeler! Potato skin contains lots of healthy fibre – just be sure to give the spuds a good rinse before chopping.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,376kJ/ 565kcals
Fat	18g
Saturated Fat	8.3g
Carbohydrates	52g
Sugars	14g
Fibre	10g
Protein	45g
Salt	1.3g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot

Loading finished

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars5 ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars