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Quick & Sticky Chicken
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:
Rapid
•Extra spicy
•Under 600 calories
Allergens:
Sesame
•Soya
•Cereals containing gluten

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

1

Red Onion

1

Bell Pepper

(May contain traces of: 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: Soya, Cereals containing gluten)

1

Lime

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)593 kcal
Energy (kJ)2483 kJ
Fat4 g
of which saturates1 g
Carbohydrate96 g
of which sugars18 g
Protein45 g
Salt3.7 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

Cook the Rice
1

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.

Prep Time
2

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).

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, 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.

Add the Veggies
4

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.

Finish Off
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 black pepper if needed.

Serve
6

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!

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