Sweet and Sticky Chicken Breast on Rice

Name: Sweet and Sticky Chicken Breast on Rice with Bell Pepper, Young Pea Pods and Onion
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 150 grams Basmati Rice; 1 unit(s) Red Onion; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove; 10 grams Cornflour; 240 grams Diced British Chicken Breast; 80 grams Young Pea Pods; 50 grams Ketjap Manis; 30 milliliter(s) Rice Vinegar; 300 milliliter(s) Water for the Rice; 2 tbsp Tomato Ketchup; ¾ tsp Sugar; 75 milliliter(s) Water for the Sauce

with Bell Pepper, Young Pea Pods and Onion

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Designed by our chefs for a balanced lifestyle, this Sweet Sesame Chicken on Rice hits the spot. Here, cornflour helps thicken the ketjap manis sauce to make it a deliciously sticky topping for the rice.

Tags:

Family Friendly

•High Protein

•Calorie Smart

Allergens:

Soja

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

10 grams

Cornflour

240 grams

Diced British Chicken Breast

80 grams

Young Pea Pods

50 grams

Ketjap Manis

30 milliliter(s)

Rice Vinegar

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Tomato Ketchup

¾ tsp

Sugar

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2439 kJ

Energy (kcal)583 kcal

Fat3.2 g

of which saturates0.8 g

Carbohydrate98.7 g

of which sugars30 g

Dietary Fibre5.4 g

Protein38.9 g

Salt2 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

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

Utensils

•Medium Saucepan

•Chopping Board

•Knife

•Medium Bowl

•Large Frying Pan

•Large Bowl

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt 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, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve the young pea pods lengthways. Peel and grate the garlic (or use a garlic press).

Put the cornflour into a large bowl and season with salt and pepper. Add the diced chicken and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once hot, add the sliced pepper and onion. Stir-fry until softened, 4-5 mins.

Add the garlic and cook for 30 secs. Transfer to a medium bowl and set aside for now.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the diced chicken. Fry until golden brown on the outside and cooked through, 10-12 mins. Discard the remaining cornflour in the bowl.

Once the chicken is cooked, lower the heat to medium and add the cooked veg back to the pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir the pea pods, ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts) into the pan.

Simmer until the sauce has reduced slightly, 4-5 mins.

Taste and season with salt and pepper if needed. Remove from the heat. TIP: The sauce should be sticky, but add a splash more water if you'd like.