Sriracha Chicken Breast and Easy Sesame Fried Rice
with Sriracha Mayo Slaw
- Egg
- Mustard
- Soya
- Wheat
- Cereals containing gluten
- Sesame
Try something new with our Sriracha Chicken Breast and Easy Sesame Fried Rice. Inspired by some of our favourite Chinese dishes, the chicken is made spicy with sriracha whilst the egg fried rice is sticky-sweet and savoury with hoisin and sesame oil.
Ingredients
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
32 milliliter(s)
Sriracha Sauce
48 grams
Sweet Chilli Sauce
80 grams
Green Beans
1 pouch(es)
Steamed Basmati Rice
60 grams
Hoisin Sauce
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
Not included in your delivery
1 unit(s)
Egg
1 tsp
Sugar
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.
In another medium bowl, combine the coleslaw, mayo and half the sriracha. Season with salt and pepper and set aside for later.
In a small bowl, combine the sriracha and sweet chilli with a drizzle of oil.
Trim the green beans, then cut into quarters.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
While the beans fry, cook the rice according to pack instructions.
Once the beans are cooked, push to one side of the pan and pour the egg into the frying pan and cook for 30 secs without stirring.
Next, gently stir, making sure the egg doesn't stick to the bottom of the pan, 2-3 mins. IMPORTANT: Ensure egg whites are fully cooked.
Add the cooked rice, hoisin sauce, sugar (see pantry for amount) and soy sauce to the pan with the beans. Stir-fry until combined and piping hot, 1-2 mins.
Remove from the heat and mix in the sesame oil. Season with salt and pepper.
When everything's ready, share the chicken, sriracha-mayo slaw and quick fried rice between serving plates.
Drizzle the sriracha-sweet chilli sauce over the chicken to finish.
