Quick Sticky Spicy Chicken

Name: Quick Sticky Spicy Chicken with Basmati Rice
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; 300 Water for the Rice; 50 Water for the Sauce

with Basmati Rice

Get 50% off 1st box + free snacks for life!

Tags:

Rapid

•Spicy

•Under 600 calories

Allergens:

Sesamzaad

•Soja

•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

Red Onion

Green Pepper

(May contain traces of: Sellerie)

Coriander

260

Diced Chicken Breast

Cornflour

Thai Style Spice Blend

(Contains: Sesamzaad)

Hoisin Sauce

(Contains: Soja)

Soy Sauce

(Contains: Gluten, Soja)

Lime

Not included in your delivery

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kcal)587 kcal

Energy (kJ)2456 kJ

Fat4 g

of which saturates1 g

Carbohydrate93 g

of which sugars18 g

Protein44 g

Salt3.4 g

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

Utensils

•Sieve

•Medium Saucepan

•Measuring Cups

•Chopping Board

•Knife

•Bowl

•Spoon

•Grill Pan

•Zester

Instructions

a) Bring a large saucepan of water (see ingredients for amount) to the boil with a 1/4 tsp of 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 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) Once the oil is hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle. 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. b) Stir-fry until slightly softened, 2-3 mins. c) Lower the heat and stir in the hoisin sauce, soy sauce and water for the sauce (see ingredients for amount). d) Bring to a bubble and cook until the chicken is nicely coated. Remove from the heat.

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 salt and black pepper if needed.