Indonesian Spiced Sticky Chicken and Prawn Fried Rice
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Indonesian Spiced Sticky Chicken and Prawn Fried Rice

with Peas, Lime and Tenderstem® Broccoli

Under 650 calories
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

100 grams

Basmati Rice

2 unit(s)

Chicken Breasts

1 sachet(s)

Indonesian Style Spice Mix

1 unit(s)


2 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli

150 grams

King Prawns

(Contains Crustaceans)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

15 grams


120 grams


48 grams

Sweet Chilli Sauce

Not included in your delivery

200 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2496 kJ
Energy (kcal)597 kcal
Fat5.5 g
of which saturates1.5 g
Carbohydrate79.8 g
of which sugars28.9 g
Protein61.2 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Tray
Medium Bowl
Chopping Board
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 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, add the chicken breasts to a medium bowl, drizzle with some oil and sprinkle over the Indonesian style spice mix. Season with salt and pepper, then toss to coat the chicken.

Lay the chicken onto one side of a large baking tray. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

When the chicken has 12 mins roasting time remaining, pop the Tenderstem® broccoli onto the other side of the same baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven and roast until the broccoli is tender and crispy, 10-12 mins.


Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Add the garlic and fry until fragrant, 1 min.


Stir the peas into the prawns and heat until piping hot, 1 min.

Once the rice is cooked, fluff it up with a fork, then stir it into the prawns and peas. Mix in the soy sauce, ketjap and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Toss until well combined and fry for a further min, then remove from the heat.

Add a good squeeze of lime juice and the lime zest to the rice and toss. Taste and season with more lime juice, salt and pepper if needed.

Once cooked, cut the chicken widthways into 2cm slices.


Transfer the chicken breasts to your plates and drizzle over the sweet chilli sauce.

Serve the prawn fried rice and broccoli alongside.

Finish with any remaining lime wedges for squeezing over.