Quick & Spicy Chicken with King Prawns
with Basmati Rice and Green Pepper
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.
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.
Ingredients
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
150
King Prawns
(Contains Crustaceans)
Not included in your delivery
50
Water for the Sauce
Nutritional information
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, 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.
