This dish contains the following allergens: sesame
Cooking mode
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LEVEL 1 (Combi Pan)
400g
Jasmine rice
900ml
chicken stock
150g
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
115g
honey
115g
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 200g
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
200g
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
LEVEL 1 (Combi Pan)
14oz
Jasmine rice
30fl. oz
chicken stock
5oz
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
4oz
honey
4oz
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 7oz
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
7oz
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
Utensils
Tin Foil
Step 1
Place all Level 1 ingredients in the Combi Pan andstir to combine. Slide the pan into Level 1.
Step 2
In a large bowl, whisk honey, siracha, lime juice and zest, ginger, cornflour, toasted sesame oil and Chinese five spice together. Place chicken thighs in mixture and evenly cover in sauce, allow to sit for 60 minutes.
Step 3
In a separatelarge bowl, tosspepper,pineapple,saltand oiluntil evenly coated.Transfer topiece of aluminiumfoil and wrap tocreate a foil packetapproximately25cm long and10cm wide.
Step 4
Transfer 1 ½ tablespoons of themarinade to the BakeTray, then placethe chickenonto thetray.Slide the tray into Level 2.
Step 5
Close door and flip the SmartSwitch to COMBICOOKER. Select COMBI MEALS, set temperatureto 190°C and set time to 17 minutes. Press START/STOP to begin cooking (the unit will steam for8 minutes before cooking).
Honey Sriracha Chicken with Pineapple & Jasmine Rice
Step 1 of 5
Place all Level 1 ingredients in the Combi Pan andstir to combine. Slide the pan into Level 1.
LEVEL 1 (Combi Pan)
400g
Jasmine rice
900ml
chicken stock
150g
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
115g
honey
115g
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 200g
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
200g
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
LEVEL 1 (Combi Pan)
14oz
Jasmine rice
30fl. oz
chicken stock
5oz
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
4oz
honey
4oz
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 7oz
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
7oz
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
Step 2 of 5
In a large bowl, whisk honey, siracha, lime juice and zest, ginger, cornflour, toasted sesame oil and Chinese five spice together. Place chicken thighs in mixture and evenly cover in sauce, allow to sit for 60 minutes.
LEVEL 1 (Combi Pan)
400g
Jasmine rice
900ml
chicken stock
150g
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
115g
honey
115g
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 200g
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
200g
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
LEVEL 1 (Combi Pan)
14oz
Jasmine rice
30fl. oz
chicken stock
5oz
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
4oz
honey
4oz
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 7oz
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
7oz
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
Step 3 of 5
In a separatelarge bowl, tosspepper,pineapple,saltand oiluntil evenly coated.Transfer topiece of aluminiumfoil and wrap tocreate a foil packetapproximately25cm long and10cm wide.
LEVEL 1 (Combi Pan)
400g
Jasmine rice
900ml
chicken stock
150g
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
115g
honey
115g
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 200g
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
200g
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
LEVEL 1 (Combi Pan)
14oz
Jasmine rice
30fl. oz
chicken stock
5oz
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
4oz
honey
4oz
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 7oz
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
7oz
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
Step 4 of 5
Transfer 1 ½ tablespoons of themarinade to the BakeTray, then placethe chickenonto thetray.Slide the tray into Level 2.
LEVEL 1 (Combi Pan)
400g
Jasmine rice
900ml
chicken stock
150g
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
115g
honey
115g
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 200g
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
200g
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
LEVEL 1 (Combi Pan)
14oz
Jasmine rice
30fl. oz
chicken stock
5oz
green beans, cut into 3cm pieces
1 tbsp
fresh root ginger, finely chopped
LEVEL 2 (Bake Tray)
4oz
honey
4oz
sriracha
1
lime, juice and zest
1 tbsp
grated ginger
2 tsp
cornflour
1 tsp
toasted sesame oil
¼ tsp
Chinese five spice
6 x 7oz
skin on, bone-in chicken thighs
1 ½
red peppers, cut into 3cm pieces
7oz
fresh pineapple, cut into 3cm chunks
1 tbsp
oil
1 tsp
sea salt flakes
Step 5 of 5
Close door and flip the SmartSwitch to COMBICOOKER. Select COMBI MEALS, set temperatureto 190°C and set time to 17 minutes. Press START/STOP to begin cooking (the unit will steam for8 minutes before cooking).
