Quick & Spicy Chicken
with Basmati Rice and Green Pepper
- Sesame
- Soya
- Cereals containing gluten
- Celery
- May contain traces of allergens
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick & Spicy Chicken in just 20 minutes for a delicious and speedy meal.
Ingredients
150
Basmati Rice
1
Red Onion
1
Green Pepper
(May contain traces of: Celery)
1
Coriander
260
Diced Chicken Breast
20
Cornflour
1
Thai Style Spice Mix
(Contains: Sesame)
64
Hoisin Sauce
(Contains: Soya)
25
Soy Sauce
(Contains: Soya, Cereals containing gluten)
1
Lime
Not included in your delivery
50
Water for the Sauce
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve, peel and thinly slice the red onion.
b) Halve the green pepper and discard the core and seeds. Slice into thin strips.
c) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Pop the diced chicken breast into a bowl with the cornflour, season with salt and pepper, then toss to coat.
c) Once the oil is hot, stir-fry the chicken until golden and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Sprinkle on the Thai style spice blend. TIP: Add less if you don't like too much heat.
a) When the chicken is cooked, add the red onions and peppers. Stir-fry until softened, 2-3 mins.
b) Lower the heat, then stir in the hoisin sauce, soy sauce and water for the sauce (see ingredients for amount) and coat the chicken well.
c) Bring to a bubble, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Zest and halve the lime.
b) Mix the coriander and a squeeze of lime juice through the stir-fry.
c) When the rice is cooked, fluff it up with a fork. Mix in the lime zest. Taste and season with salt and pepper if needed.
a) Chop the remaining lime into wedges.
b) Share the rice between your bowls and spoon your spicy chicken on top.
c) Serve with a lime wedge for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it too spicy whilst others wanted more heat.
- Ease of prep: Quick and easy to prepare, making it ideal for busy weeknights or speedy meals.
- Suggestions: Consider using half the spice mix for a milder flavour; add extra vegetables for more variety.
- Next-day meals: Works well as leftovers for lunch the following day.
- Texture: Some found the cornflour coating on the chicken created an unusual texture.
