Asian Style Sticky Bang Bang Chicken
with Garlic Rice, Sugar Snaps and Tenderstem®
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chinese Five Spice
Sugar Snap Peas
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
(Contains Cereals containing gluten, Soya)
Sweet Chilli Sauce
Not included in your delivery
Water for the Rice
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When the butter has melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the lime. Trim and thinly slice the spring onion.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Put the flour (see pantry for amount) in a large bowl with the Chinese five spice, season with salt and pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Lay the chicken into the pan.
Cook until browned, 3-4 mins each side. Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Halve any thick broccoli stems lengthways. Pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf of your oven until tender and crispy, 10-12 mins.
In the meantime, clean out the (now empty) pan and pop it back on a medium-high heat with a drizzle of oil.
Once hot, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins.
Stir in the remaining garlic Fry for 1 min.
Remove the pan from the heat, stir through half of the sesame seeds and half of the soy sauce.
In a large bowl, combine the sriracha, sweet chilli sauce, a good squeeze of lime juice and the remaining soy sauce.
When the chicken has cooked, add them to the bowl and turn to coat in the sauce.
When everything's ready, transfer your chicken to your plates, spooning over any remaining sauce from the bowl.
Fluff up the rice with a fork and serve on the side, along with the roasted broccoli and sugar snaps.
Sprinkle with the spring onion and remaining sesame seeds to finish.