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Quick Sticky Spicy Chicken

Quick Sticky Spicy Chicken

with Basmati Rice

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Tags:SpicyRapidUnder 600 calories
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)

Coriander

280 grams

Diced Chicken Breast

20 grams

Cornflour

1 sachet(s)

Thai Style Spice Blend

(ContainsSesame)

2 sachet(s)

Hoisin Sauce

(ContainsSoya)

1 sachet(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

1 unit(s)

Lime

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)2456 kJ
Energy (kcal)587 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate93 g
of which sugars18.0 g
Protein44 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Measuring Cups
Sieve
Cutting board
Knife
Frying Pan
Spoon
Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

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 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.

4

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.

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 salt and black pepper if needed.

6

a) Chop the remaining lime into wedges. b) Share the rice between your bowls and spoon your sticky chicken on top. Enjoy!