Quick & Spicy Chicken
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Quick & Spicy Chicken

Quick & Spicy Chicken

with Basmati Rice and Green Pepper

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.

Tags:
Under 650 calories
Rapid
Extra spicy
Meal Prep
Allergens:
Sesame
Soya
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 Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Red Onion

1

Green Pepper

(May contain Celery)

1

Coriander

260

Diced Chicken Breast

20

Cornflour

1

Thai Style Spice Blend

(Contains Sesame)

64

Hoisin Sauce

(Contains Soya)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Lime

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)600 kcal
Energy (kJ)2510 kJ
Fat4.5 g
of which saturates1.2 g
Carbohydrate95 g
of which sugars19.6 g
Protein44.9 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Bowl
Grill Pan
Zester

Instructions

Cook the Rice
1

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.

Prep Time
2

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).

Fry the Chicken
3

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.

Add the Veg
4

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.

Finish Up
5

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.

Serve
6

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!