Indo Chinese Style Chilli Chicken
with Stir-Fried Veg and Basmati Rice
A customer favourite, this Indo Chinese Style Chilli Chicken is a tried-and-tested recipe that always wins with a crowd.
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.
Ingredients
150 grams
Basmati Rice
10 grams
Cornflour
1 sachet(s)
Chinese Five Spice
1 pack(s)
Diced British Chicken Breast
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Honey
15 grams
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
4 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt 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, put the cornflour into a large bowl, season with salt and pepper and add half the Chinese Five Spice.
Add the diced chicken and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the cornflour coated chicken to the pan (discard any remaining cornflour left in the bowl).
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, transfer to a plate lined with kitchen paper.
While the chicken cooks, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks.
Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Wipe out your (now empty) pan, then pop it back on medium-high heat with a drizzle of oil. Once hot, add the pepper and onion. Stir-fry until tender and slightly charred, 5-7 mins. Season with salt and pepper.
Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and the remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Return the chicken to the pan and pour over the sauce. Bring to the boil, then simmer until thickened, 2-3 mins.
Remove from the heat. Taste the sauce and add more salt, pepper or sugar if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the sticky veg and chicken, spooning over the remaining sauce from the pan.
Finish with a sprinkle of spring onion.
Enjoy!
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