Quick & Spicy Chicken with King Prawns

Name: Quick & Spicy Chicken with King Prawns with Basmati Rice and Green Pepper
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 150 Basmati Rice; 1 Red Onion; 1 Green Pepper; 1 Coriander; 260 Diced Chicken Breast; 20 Cornflour; 1 Thai Style Spice Blend; 64 Hoisin Sauce; 25 Soy Sauce; 1 Lime; 150 King Prawns; 50 Water for the Sauce

with Basmati Rice and Green Pepper

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Looking for a quick and tasty midweek dinner option? Try cooking up our Quick & Spicy Chicken with King Prawns in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Extra spicy

Allergens:

Sesame

•Soya

•Cereals containing gluten

•Crustaceans

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Red Onion

Green Pepper

(May contain traces of: Celery)

Coriander

260

Diced Chicken Breast

Cornflour

Thai Style Spice Blend

(Contains: Sesame)

Hoisin Sauce

(Contains: Soya)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Lime

150

King Prawns

(Contains: Crustaceans)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)652 kcal

Energy (kJ)2729 kJ

Fat5.2 g

of which saturates1.5 g

Carbohydrate95.2 g

of which sugars19.7 g

Protein56.7 g

Salt5.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Lid

•Chopping Board

•Knife

•Bowl

•Grill Pan

•Zester

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, toss to coat.
c) 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!

MOD Step 4: If you've chosen to add king prawns to your meal, add them to the pan when you add the onions and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.