Indo Chinese Style Chilli Chicken Breast
with Stir-Fried Veg and Basmati Rice
- Peanut
- Wheat
- Cereals containing gluten
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
A fusion of salt, sweet and heat, this dish infuses flavours from India and China for an extra tasty way to enjoy chicken. Pile up in a bowl on top of the rice for a colourful and wholesome meal.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
240 grams
Diced British Chicken Breast
20 grams
Cornflour
1 sachet(s)
Chinese Five Spice
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
80 grams
Young Pea Pods
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Honey
15 grams
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Oil for Cooking
4 tbsp
Tomato Ketchup
100 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, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks.
Add the diced chicken to a medium bowl with the cornflour and half the Chinese Five Spice. Season with salt and pepper, then toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat.
Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. While the chicken fries, discard any excess cornflour and wipe out the bowl.
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. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Once hot, add the pepper and onion chunks. Stir-fry until golden and slightly charred, 5-7 mins. Season with pepper.
Add the young pea pods for the last 2 mins of frying.
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. 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.
Enjoy!
Step 2 MOD: Coat the chicken in the same way. Fry for the same amount of time. Set aside. Add back into the pan in step 5. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
