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Asian Style Chicken

Asian Style Chicken

with Red Pepper, Sugar Snap Peas & Coconut Rice

Today we're making a colourful Asian stir-fry with a surprising secret ingredient: ketchup! It brings a delicious sweet and sour note and is actually used by lots of Chinese restaurant chefs!

Allergens:
Cereals containing gluten
Soya

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

½

Bell Pepper

½

Chicken Stock Powder

150

Basmati Rice

12.5

Soy Sauce

(Contains Cereals containing gluten, Soya)

15

Honey

280

Chicken Mini Fillets

25

Coconut Powder

75

Sugar Snap Peas

2

Spring Onion

½

Lime

½

Tomato Ketchup

1

Carrot

25

Ketjap Manis

(Contains Soya)

Not included in your delivery

300

Water

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Nutritional information

Energy (kcal)696 kcal
Energy (kJ)2912 kJ
Fat12 g
of which saturates8 g
Carbohydrate89 g
of which sugars26 g
Protein59 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Spoon
Medium Saucepan
Lid
Small Bowl
Slotted Spoon
Grill Pan
Fork
Plate

Instructions

Prep the Veggies
1

Pop your kettle on to boil. Trim the carrot (no need to peel) and grate using a coarse grater. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onion and thinly slice. Cut the chicken breasts widthways into 1cm thick strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Cook the Rice
2

Pour the boiling water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the stock powder and rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Make the Sauce
3

Meanwhile, in a small bowl, mix the ketchup with the soy sauce, honey and ketjap manis. Halve the lime and squeeze in the juice of one half. Cut the other half into wedges.

Cause a Stir-Fry!
4

Heat a splash of oil in a frying pan (or wok) over high heat. When the oil is hot, stir-fry the chicken until browned on the outside, 5 mins. Add the pepper and cook for another 5 mins. Add the sugar snaps and the carrot. Stir-fry for 3-4 mins, then add the sauce. Stir together and cook until bubbling, then remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Serve the Kids
5

When everything is ready you can serve the kids. Top a portion of rice with the stir-fry for each of them. Twist It Up: pimp the remaining rice for the grown-ups by stirring through the coconut powder and half the spring onion. Taste and add salt and black pepper if necessary.

Now the Adults
6

Spoon the coconut rice for the adults into bowls and top with the chicken stir-fry. Finish with a sprinkling of the remaining spring onion. Serve with lime wedges on the side for people to squeeze over as they please. Enjoy!