Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice
with Young Pea Pods, Lime and Tenderstem® Broccoli
Pairing chicken breasts with king prawns, this indulgent Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Basmati Rice
2 unit(s)
British Chicken Breasts
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Lime
2 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
160 grams
Young Pea Pods
150 grams
King Prawns
(Contains: Crustaceans)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains: Soya)
120 grams
Peas
48 grams
Sweet Chilli Sauce
Not included in your delivery
200 milliliter(s)
Water for the Rice
½ tsp
Sugar
Nutritional information
Utensils
Instructions
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, ¼ 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 and roast 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 left, pop the Tenderstem® broccoli and mangetout onto the other side of the 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.
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 3-4 mins.
Add the garlic and fry until fragrant, 1 min more. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
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 sugar (see pantry for amount).
Toss until well combined and fry for 1 min more, 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 thick slices. Transfer the chicken to your plates and drizzle over the sweet chilli sauce.
Serve the prawn fried rice and veg alongside.
Finish with any remaining lime wedges for squeezing over.
