Indo Chinese Style Chilli Chicken Breast
with Stir-Fried Veg and Basmati Rice
Warming and aromatic, Chinese Five Spice incorporates all five Chinese cooking elements: bitter, sweet, pungent, salty and sour into a single spice mix. Widely used in Chinese cuisine, this blend works perfectly as a meat rub or to season fried rice or veg stir-fries.
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.
(May contain Celery)
Diced Chicken Breast
Chinese Five Spice
(Contains Peanut May contain Nuts)
(Contains Cereals containing gluten, Soya)
Not included in your delivery
Water for the Rice
Oil for Cooking
Water for the Sauce
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, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks.
Put the cornflour into a medium bowl, then season with pepper and add half the Chinese Five Spice. Mix together, then add the diced chicken and toss to coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat.
Once hot, add the chicken to the frying pan. Fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken fries, discard any excess cornflour and wipe out the bowl.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
When cooked, transfer the chicken to a plate lined with kitchen paper. Wipe out your pan, then pop back on medium-high heat with a drizzle of oil.
Once hot, add the pepper chunks and onion. Stir-fry until golden and slightly charred, 5-7 mins. Season with pepper.
Meanwhile, in the (now empty) medium bowl, mix together the soy sauce, garlic, honey, sriracha and remaining Chinese Five Spice with the ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the fried chicken back into the frying pan with the veg and stir in the sticky sauce. Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Once thickened, remove from the heat, then taste and add more salt, pepper and a pinch of sugar (if you have any) if needed.
Add a splash of water if it's a bit too thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the sticky chicken and veg, spooning over the remaining sauce from the pan.
Finish by sprinkling over the peanuts.
Step 2 MOD: If you’ve chosen to get diced chicken instead of tofu, coat the chicken in the cornflour in the same way. Fry for the same amount of time in the next step then set aside on a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.