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Quick & Sticky Chicken

Quick & Sticky Chicken

with Basmati Rice and Pepper

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

Tags:Extra spicyUnder 600 caloriesRapid
Allergens:SesameSoyaCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 bunch(es)


280 grams

Diced Chicken Breast

20 grams


1 sachet

Thai Style Spice Blend


2 sachet

Hoisin Sauce


25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

1 unit(s)


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2483 kJ
Energy (kcal)593 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate96 g
of which sugars18.0 g
Protein45 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve, pop back into 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 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) Once the oil is hot, add the chicken to the pan and stir-fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands 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 and stir in the hoisin sauce, soy sauce and water for the sauce (see ingredients for amount).
c) Bring to a bubble and cook until the chicken is nicely coated. 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 black pepper if needed.


a) Chop the remaining lime into wedges.
b) Share the rice between your bowls and spoon your sticky chicken on top.
c) Serve with a lime wedge for squeezing over. Enjoy!