Firecracker Style Chicken
with Salt & Pepper Wedges and Tenderstem®
- Wheat
- Cereals containing gluten
- Soya
Ingredients
15 grams
Sriracha Sauce
240 grams
Diced British Chicken Breast
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Tenderstem® Broccoli
1 unit(s)
Spring Onion
10 grams
Cornflour
1 sachet(s)
Chinese Five Spice
15 grams
Ginger Puree
1 pinch
Chilli Flakes
450 grams
Potatoes
Not included in your delivery
75 milliliter(s)
Water for the Sauce
¼ tsp
Salt
¼ tsp
Sugar
2 tbsp
Tomato Ketchup
Nutrition Values
Cooking Steps
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel).Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop the diced chicken breast into a small bowl with the cornflour. Mix well to coat. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken cooks, heat a drizzle of oil in another large frying pan on medium-high heat. When the oil is hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper. Once cooked, transfer to a plate or bowl and cover with foil to keep warm.
Meanwhile, mix together the sriracha (add less if you don't like heat), soy sauce, ketchup and water for the sauce (see ingredients for both amounts) in a small bowl. Once the chicken has cooked, add half the ginger puree to the pan and cook until fragrant, 1 min. Pour in the sauce, then bring to the boil. Simmer for 1 min until thickened, then remove from the heat.
When everything is nearly ready, trim and thinly slice the spring onion. In a small bowl, combine the Chinese Five Spice, chilli flakes, salt and sugar (see ingredients for amount). Wipe out the (now empty) broccoli pan and pop on medium heat with a drizzle of oil. Once hot, add the spring onion, spice mix and the remaining ginger puree. Stir-fry for 1 min.
When the wedges are ready, sprinkle over the spicy seasoning from the pan and toss to coat. Reheat the chicken if necessary. TIP: Add a splash of water if it's a little dry. Share the spiced wedges between your plates with the firecracker chicken alongside, spooning over the remaining sauce from the pan. Serve with the broccoli alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The firecracker chicken sauce is widely enjoyed for its bold, gingery kick, though some find it leans sweet or salty rather than spicy.
- Ease of prep: Most find this straightforward to cook, though juggling two frying pans and the oven simultaneously can feel busy.
- Suggestions: Use all the sriracha if you enjoy heat, or add extra chilli flakes; some found replacing the sauce water with cayenne pepper added welcome depth. If the sauce feels too salty, reduce the soy sauce slightly and skip any additional salt. Consider cooking the wedges in an air fryer for a crispier result, and par-boiling them first can help if they tend to dry out. Adding a small amount of honey balances the sauce nicely, and sesame seeds or baby corn make a simple finishing touch.
- Next-day meals: Portions of chicken and broccoli are frequently noted as on the small side, particularly for two or more people; adding extra veg or a portion of rice on the side helps make it more filling.
- Sides: The Chinese five-spice seasoning on the wedges divides opinion; leaving it off or swapping the wedges for rice or noodles works well for those who find the combination a little at odds with the chicken.
