Sticky Bang Bang Style Double Chicken

Name: Sticky Bang Bang Style Double Chicken with Garlic Rice and Soy Roasted Veg
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 unit(s) Garlic Clove; 150 grams Jasmine Rice; 1 unit(s) Lime; 80 grams Tenderstem® Broccoli; 1 unit(s) Bell Pepper; 4 unit(s) British Chicken Breasts; 1 sachet(s) Chinese Five Spice; 32 milliliter(s) Sriracha Sauce; 64 grams Sweet Chilli Sauce; 10 milliliter(s) Soy Sauce; 5 grams Roasted White Sesame Seeds; 20 grams Butter; 300 milliliter(s) Water for the Rice; 2 tbsp Plain Flour

with Garlic Rice and Soy Roasted Veg

Recipe Development TeamPublished on September 03, 2025

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Full of bold flavours, bang bang chicken is a popular Chinese dish. The name actually goes from the Chinese word 'bàng', referring to the stick used to tenderise the meat in traditional preparation. It can also refer to its explosion of flavours!

Tags:

Medium Spice

•High Protein

Allergens:

Wheat

•Cereals containing gluten

•Soya

•Sesame

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

1 unit(s)

Lime

80 grams

Tenderstem® Broccoli

1 unit(s)

Bell Pepper

4 unit(s)

British Chicken Breasts

1 sachet(s)

Chinese Five Spice

32 milliliter(s)

Sriracha Sauce

64 grams

Sweet Chilli Sauce

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

20 grams

Butter

300 milliliter(s)

Water for the Rice

2 tbsp

Plain Flour

Nutritional information

Energy (kJ)3408 kJ

Energy (kcal)815 kcal

Fat21.3 g

of which saturates8.8 g

Carbohydrate92.4 g

of which sugars19 g

Dietary Fibre5 g

Protein73.3 g

Salt2.9 g

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

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Baking Paper

•Bowl

•Rolling Pin

•Baking Tray

•Pan

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the lime. Cut the Tenderstem® broccoli into thirds.

Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks.

Pop the Tenderstem® broccoli and pepper chunks onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a large bowl with the Chinese Five Spice. Season with salt and pepper and mix together.

Lay your chicken breasts in the bowl, then toss to ensure they get an even coating of flour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan. Cook until browned, 3-4 mins each side.

Meanwhile, roast the Tenderstem® broccoli on the middle shelf of your oven until tender and crispy, 10-12 mins.

Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In a large bowl, combine the sriracha (add less if you'd prefer things milder), sweet chilli sauce, a good squeeze of lime juice and half the soy sauce.

Once the chicken is cooked, add to the sauce bowl and turn to coat in the sauce.