Double Crispy Skinned Spiced Chicken in Peanut XO Sauce
with Bulgur Wheat, Edamame Beans and Green Chilli
- Cereals containing gluten
- Wheat
- Soya
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
Chef's kiss! Originating from Hong Kong, XO sauce is traditionally based on dried seafood, chopped up and cooked with chillies, onions and garlic. Umami with a hint of spice, this vegan version is fish-free with all the flavour, making it a perfect pairing for ingredients like chicken.
Ingredients
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
4 unit(s)
Skin-On British Chicken Breasts
80 grams
Fresh Edamame Beans
(Contains: Soya)
120 grams
Sliced Carrot and Cabbage Mix
30 grams
Green Chilli Paste
1 sachet(s)
Indonesian Style Spice Mix
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
50 grams
Vegan XO Sauce
(Contains: Soya)
48 grams
Sweet Chilli Sauce
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Mayonnaise
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
While the chicken fries, in a medium bowl, mix together the edamame beans, sliced carrot and cabbage mix, half the green chilli paste, the mayo (see pantry for amount) and a drizzle of oil.
Season with salt and pepper. Set aside for now.
Transfer the chicken to a baking tray, skin-side up. Sprinkle over the Indonesian style spice mix and drizzle over some oil.
Roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop a small saucepan on medium-high heat (no oil).
Add the peanut butter, vegan XO sauce, sweet chilli sauce and water for the sauce (see pantry for amount). Simmer, stirring, until thickened and combined, 3-4 mins.
Cut the chicken widthways into 2cm thick slices.
Once the bulgur is ready, fluff up the grains with a fork and stir through the remaining green chilli paste.
Share the bulgur between your serving bowls. Top with the green chilli edamame slaw and sliced spiced chicken in separate sections.
Spoon the peanut XO sauce over the chicken and bulgur.
