Sweet and Sticky Chicken on Rice
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Sweet and Sticky Chicken on Rice

Sweet and Sticky Chicken on Rice

with Bell Pepper, Onion and Sesame Seeds

This Sweet and Sticky Chicken on Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 650 calories
High Protein
Allergens:
Soya
Sesame

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

1

Red Onion

1

Bell Pepper

(May contain Celery)

1

Spring Onion

2

Garlic Clove

10

Cornflour

260

Diced British Chicken Breast

50

Ketjap Manis

(Contains Soya)

30

Rice Vinegar

5

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

300

Water for the Rice

2

Tomato Ketchup

1

Sugar

75

Water for the Sauce

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Nutritional information

Energy (kcal)608 kcal
Energy (kJ)2542 kJ
Fat4.8 g
of which saturates1.1 g
Carbohydrate98.7 g
of which sugars28.3 g
Protein41 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Medium Saucepan
Bowl
Garlic Press
Pan

Instructions

Cook the Rice
1

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

Stir in the rice and 1/4 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).

Get Prepped
2

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.

Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Pop 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.

Stir-Fry the Veg
3

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

Once hot, add the pepper and season with salt and pepper. Stir-fry until just soft, 3-4 mins.

Add the onion to the pan with more oil if needed. Stir-fry until the onion has softened, 4-5 mins.

Stir in the garlic and cook for 1 min more, then transfer the cooked veg to another bowl and set aside.

Add the Chicken
4

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

Once hot, add the chicken and fry until golden brown, 6-8 mins total. Turn every 2-3 mins.

Meanwhile, in another medium bowl, mix together the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts).

Once the chicken has browned, add the veg back into the pan and stir-fry for 1 more min.

Sauce Things Up
5

Pour the sauce mixture into the pan. Simmer, stirring occasionally, until the sauce has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

Finish and Serve
6

Fluff up the rice with a fork and spoon into your bowls.

Serve with the sticky chicken and veg on top.

Sprinkle over the spring onion and sesame seeds to finish.

Enjoy!